Lady Peas with Salt Pork and RiceRomulo Yanes
Active time: 25 min Start to finish: 1 hr
Recipe information
Yield
Makes 4 servings
Ingredients
1/4 lb salt pork, rinsed and patted dry
1 medium onion, finely chopped
2 garlic cloves, finely chopped
3 cups shelled fresh lady peas (about 4 lb in shells) or frozen black-eye peas (1 lb; do not thaw)
3 cups water
1/4 cup thinly sliced scallion greens
Accompaniment: rice
Preparation
Step 1
Cut off and discard any skin from salt pork, then cut salt pork into 1/3-inch pieces. Cook in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until most of fat is rendered and pork is golden and crisp, 6 to 8 minutes. Transfer pork with a slotted spoon to paper towels to drain.
Step 2
Pour off all but about 1 tablespoon fat from saucepan, then cook onion in fat over moderate heat, stirring, until softened, about 4 minutes. Add garlic and cook, stirring, 1 minute.
Step 3
Stir in peas and water and simmer, uncovered, until tender, 30 to 35 minutes. Stir in scallions and salt and pepper to taste.
Step 4
Serve peas over rice and sprinkle with salt pork.
