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.

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