Recipe---COUNTRY PORK AND BLACK-EYED PEAS

[Kebamo]

COUNTRY PORK AND BLACK-EYED PEAS

1 lb. dried black-eyed peas
salt and pepper to taste
1 smoked pork shoulder
(weighing about 7 lb.)

Pick over peas, then rinse. Place in medium-sized bowl.
Add water to cover. Let stand overnight; drain. Place pork in
a kettle. Add water to cover. Heat to boiling. Cover and
simmer 1 1/2 hours. Add peas to kettle. Cover again, simmer-
ing 1 1/2 hours longer, or until pork and peas are tender.
Remove pork from kettle. Trim off skin and fat layers. Slice
about half of the pork 1/4-inch thick. Season peas to taste
with salt and pepper. Spoon onto a deep large platter.
Arrange pork slices over top. Wrap remaining pork and chill
for another day.

[Kebamo]

COUNTRY PORK AND BLACK-EYED PEAS

1 lb. dried black-eyed peas
salt and pepper to taste
1 smoked pork shoulder
(weighing about 7 lb.)

Pick over peas, then rinse. Place in medium-sized bowl.
Add water to cover. Let stand overnight; drain. Place pork in
a kettle. Add water to cover. Heat to boiling. Cover and
simmer 1 1/2 hours. Add peas to kettle. Cover again, simmer-
ing 1 1/2 hours longer, or until pork and peas are tender.
Remove pork from kettle. Trim off skin and fat layers. Slice
about half of the pork 1/4-inch thick. Season peas to taste
with salt and pepper. Spoon onto a deep large platter.
Arrange pork slices over top. Wrap remaining pork and chill
for another day.