Southern Black Eye Peas
|Blanched salt pork||1⁄2 Pound, cut into 1/2-inch pieces|
|Dried black eye peas||1 Pound, soaked and ready to cook|
|Onions||2 , chopped|
|Hot pepper flakes/Tabasco||1⁄4 Teaspoon (Or To Taste)|
|Ground pepper||To Taste|
Pour the water into a large heavy saucepan.
Add the pork and bring to the boiling point.
Lower the heat and simmer covered for 30 to 45 minutes.
Add the peas, onions and hot pepper flakes.
Simmer covered over low heat for about 1 hour or until the peas are tender.
Check for moisture.
It may be necessary to add a little more hot water, 2 tablespoons at a time, or to cook without a cover to reduce the pan liquid.
Add salt and pepper.
Stir in the butter and cook for 5 more minutes.