From, "At Your Service...Southern Recipes, Places and Traditions," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
GARNISH: Thinly sliced ham
TO PREPARE:
Saute the chopped ham, onion and hot pepper sauce in the vegetable oil in a saucepan over medium heat for 3 to 5 minutes or until the onion is soft but not brown. Stir in the undrained black-eyed peas and rice. Cook over medium heat until heated through. Season with salt. Garnish with thinly sliced ham.
SERVES: 8
- 1 to 1-1/2 cups chopped ham
- 1 cup finely chopped onion
- 1/2 teaspoon hot pepper sauce
- 2 Tablespoons vegetable oil
- 2 (15-ounce) cans black-eyed peas, heated
- 3 cups cooked rice
- 1/2 teaspoon salt
GARNISH: Thinly sliced ham
TO PREPARE:
Saute the chopped ham, onion and hot pepper sauce in the vegetable oil in a saucepan over medium heat for 3 to 5 minutes or until the onion is soft but not brown. Stir in the undrained black-eyed peas and rice. Cook over medium heat until heated through. Season with salt. Garnish with thinly sliced ham.
SERVES: 8
