6 tb Chopped onion
1/4 c White vinegar
1 1/4 c Dried black-eyed peas
5 1/2 c Water
1/2 ts Salt
1 tb Olive oil
1 1/3 c Chopped onion
3 Cloves garlic, minced
1 c Long-grain rice, uncooked
1 ts Dried whole oregano
1/4 ts Hot sauce
2/3 c Diced lower-salt reduced-fat
-cooked ham, (3 ounces)
Combine 1/4 cup plus 2 tablespoons chopped onion and white vinegar. Let
stand 30 minutes; drain and set aside.
Sort and wash dried black-eyed peas; place in a large Dutch oven. Add 5-1/2
cups water and salt; bring to a boil. Cover, reduce heat, and simmer for 35
Heat oil in a small skillet over medium heat. Add 1-1/3 cups onion and
garlic; saute 5 minutes or until tender. Remove from heat, and add to peas.
Stir in rice, oregano, and hot sauce; cover and simmer 15 minutes. Stir in
ham, and cook an additional 10 minutes. Yield: 6 servings (serving size: 1
cup pea mixture and 1 tablespoon onion mixture).
NOTES : Serve with onion mixture.
Posted to MC-Recipe Digest V1 #357
Recipe by: Cooking Light, Jan/Feb 1993, page 55
From: Terry Pogue
Date: Sat, 28 Dec 1996 15:49:41 -465800