Ingredients

How to make it

  • Soak dried peas overnight, or quick cook method.
  • Drain and rinse beans.
  • Place beans in a large stock pot and cover in water, with extra inch deep
  • Bring to a boil, cover and then simmer for 30 minutes.
  • Meanwhile, In a large skillet, fry salt-pork, turning often, until 2 tbsp of fat are rendered.
  • Remove salt-pork, reserve.
  • Add onion and celery and saute' until soft.
  • Add garlic and cook just until fragrant.
  • Add to beans along with pork, pepper pod,bay leaves and a couple of grindings of fresh black pepper and Bouquet Garni.
  • Return to a boil.
  • Lower temp and simmer, partly covered for about one hour or until beans are tender .
  • Adjust the salt.
  • Use 2 cups of the broth from the peas to cook your rice in.
  • Cook rice according to directions , omitting the salt.
  • Discard the pepper pod and Bouquet Garni.
  • Simmer the peas uncovered until some of the liquid is reduced and the sauce is creamy.
  • Adjust seasoning if necessary.
  • Serve beans over rice ( I like mine with collard greens on the side, or on top.)
  • Fresh diced tomatoes and sliced green onions make a nice garnish.

People Who Like This Dish 2
Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes