Creamy Black Eye Peas

2 lb dry black eye peas
2 cups chopped onions
1 lb salt pork, or ham bone

Boil salt pork until semi-tender. Saute onions, using a very small amount of poly-unsaturated oil until the onions are tender. Place peas in a large heavy metal pot. Cover with at least 3 to 4 inches of hot water. Introduce the sauted onions, and bring to a heavy boil for about 30 minutes. Add water as needed. Reduce to medium heat, adding salt pork, salt and red pepper (to taste). Cook for one hour, or until beans are very tender. Add hot water as needed and stir occasionally to keep from sticking. Serve over cooked rice.

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Cajun Country -- New Iberia, Louisiana