| 1 | Dice bacon. |
| 2 | Add onion and fry until bacon is crisp. |
| 3 | Add peas and rice, then water. |
| 4 | Cover and simmer over low heat for about 20 minutes or until rice is tender. |
| 5 | ( i *always* add a good sized shake or two of louisiana hot sauce (not tabasco, there is a difference) yields 10 servings |
| 6 | this is the basic recipe (from southern living) it can be adjusted in several ways: |
| 7 | 1) substitute ham hocks for bacon by boiling them in the 2 c water until the meat comes off the bone. |
| 8 | Fry onion in bacon grease until yellow. |
| 9 | Or use any fatty pork meat: trimmings from a roast or chops, "fat-back", etc |
| 10 | 2) i prefer purple-hull peas over the black-eyes, but if you don"t know the difference (or can"t find them) it"s not a big deal. |
| 11 | It is important to use fresh peas, frozen if you have to...if you can only get canned or dried peas, nevermind and fix something else. |
| 12 | 3) i discovered a secret to southern style cooking: cavender"s greek seasoning. |
| 13 | Put a little of it in everything, along with the louisiana hot sauce makes everything taste better. |
| 14 | This is what i would do for the greens as a regular family dinner. |
| 15 | Later i"ll get out the company recipe. |
| 16 | btw southern living is *the* soutern magazine and has the best recipes for regional favorites. |
| 17 | They also put out an annual cookbook which includes all the recipes for the year. |
| 18 | If i keep osting them here y"all see that this book is a very worthwhile purchase. |
