- 1 pound [454 g] black-eyed peas
- 2 ham shanks
- 6 cups [1.5 L] boiling water, approximately
- 1 onion
- 2 tablespoons [30 ml] oil or shortening
- Salt to taste
- 1 teaspoon [5 ml] sage
- 6 drops Tabasco sauce
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- Sort and rinse black-eyed peas; arrange in a large casserole, along with ham shanks.
- Cover with boiling water; slowly simmer for 3 heures.
- Add water if needed.
- In a frypan, saute onion in oil or shortening; add to black-eyed peas.
- Season with salt, sage and Tabasco sauce.
- Cook for 15 minutes more, or until tender.
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