Lady Peas With Salt Pork And Rice Recipes

Steps:

• Discard any skin on salt pork.
• Cut into 1/3" pieces and cook in a heavy pot over moderate heat, stirring occasionally until fat is rendered and pork is crisp and golden, about 6-8 minutes.
• Transfer pork to a paper towel to drain.
• Pour off all but 1 Tbsp.
• fat and cook onions over moderate heat until softened.
• Add garlic and cook, stirring for 1 minute.
• Stir in peas and water and simmer, uncovered until peas are tender, about 30-35 minutes.
• Stir in scallions and salt and pepper, to taste.
• Serve over rice and sprinkle with salt pork.

Steps:

• In a large dutch oven render bacon over medium heat until crisp. About 10 mins.Remove bacon and reserve 2 tbs. drippings in pan.
• Add onion cook stirring occasionally until tender about 6 minutes Add cooked bacon, lady peas, stock, salt and pepper. bring to a boil. Reduce heat to medium low and simmer until peas are tender and creamy.
• Serve over hot cooked rice if you desire.

Steps:

• Soak the black-eyed peas in cold water overnight, then drain when ready to cook.
• In a large saucepan, cook the salt pork over medium-high heat, stirring occasionally, until crisp and the fat is rendered, about 6 minutes. Add the onion and garlic and cook until just translucent, about 3 minutes. Stir in the chicken stock, drained black-eyed peas, ham, red-pepper flakes, 1 teaspoon salt and 1/4 teaspoon black pepper. Bring to a boil, then reduce the heat, cover, and simmer over medium-low heat, skimming any foam that rises to the surface, until tender, about 1 hour.
• Taste and season with more salt as desired. Stir in the rice. Cover and return the pot to a simmer over high heat. Reduce the heat to maintain a gentle simmer, cover and cook until the rice is tender, about 20 minutes longer. Remove from the heat and let stand, covered, 5 minutes, then serve.