Mother's Black-Eyed Peas

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Mother's Black-Eyed Peas

Source: Weimar Cookbook

 

1 lb. black-eyed peas

1 tsp. salt

3 stalks celery, chopped

1 onion, chopped

1 can mushrooms, chopped

1 tsp. chicken style seasoning

 

Cover peas well with water and cook until tender. Add salt and

chicken-style seasoning. Steam vegetables and mushroms in small amount of

water until tender. Add to cooked peas. Thicken slightly with a little

arrowroot and water.

 

Serving suggestion: Make a well of cooked brown rice on platter and fill

with peas. Sprinkle with pecans.