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FareShare Gazette -- December 2011 Recipes

FareShare Gazette -- December 2011 Recipes is built on Tomato Sauce, Salt Pork Diced, Onion, Red Pepper Flakes, and Hot Sauce. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 can
• 6 oz
• 1 cup
• 1/4 tsp
• 1 dash

Method (preview)

1. 1

   Pick over peas; rinse.

2. 2

   Cover peas with cold water; bring to a boil, boil 1 minute, remove and cover pan.

3. 3

   Let peas stand for 1 hour.

4. 4

   Saute salt pork until golden brown; add onion and garlic, saute until onion is tender.

5. 5

   Add the salt pork and onion mixture to the peas, along with the ham, ham bone or hock, tomatoes and seasonings, adding enough water to cover.

6. 6

   Bring to a simmer, cover and simmer gently until peas are tender but not mushed, 1 to 2 hours.

7. 7

   Remove ham from bone, chop and return to peas.

8. 8

   Taste for seasoning and adjust.

9. 9

   Drain and reserve liquid. Measure out 2 1/2 cups,adding water if necessary.

10. 10

    Bring to a boil and add rice. Cook until rice is almost done. Add back peas and finish cooking rice.

11. 11

    Some people keep rice separate and serve a mound of rice with peas surrounding it.