175 g (6 oz) dried black-eyed peas
1 large or 2 knuckles of bacon
1 medium onion, cut into chunks
1 dried red pepper
1 cup (8 fl oz) 250 ml soured cream
1 tsp salt
1/4 tsp black pepper
2 oz (50 g) spring onion, chopped
2 oz (50 g) green or red pepper
chopped Tabasco sauce, to taste
1 large or 2 knuckles of bacon
1 medium onion, cut into chunks
1 dried red pepper
1 cup (8 fl oz) 250 ml soured cream
1 tsp salt
1/4 tsp black pepper
2 oz (50 g) spring onion, chopped
2 oz (50 g) green or red pepper
chopped Tabasco sauce, to taste
method
1. Soak peas overnight. Drain. Place in medium saucepan with bacon, onion and dried pepper. Add enough water to cover.
2. Bring to the boil, then simmer until peas are tender, about 1 hour, adding water if needed.
3. Drain the peas, reserving about 120 ml (4 fl oz) liquid and the bacon. Discard the onion and dried pepper.
4. Puree the peas in a blender or food processor, adding the cooking liquid a tablespoon at a time, until the mixture is still a little dry but almost smooth, probably 4-6 tbsp.
5. Add the soured cream. Cut the meat from the bacon, discard the fatty parts, and finely chop the meat.
6. Add it to the puree with the salt and black pepper.
7. Just before serving, add the onion, green or red pepper and Tabasco sauce to taste.
2. Bring to the boil, then simmer until peas are tender, about 1 hour, adding water if needed.
3. Drain the peas, reserving about 120 ml (4 fl oz) liquid and the bacon. Discard the onion and dried pepper.
4. Puree the peas in a blender or food processor, adding the cooking liquid a tablespoon at a time, until the mixture is still a little dry but almost smooth, probably 4-6 tbsp.
5. Add the soured cream. Cut the meat from the bacon, discard the fatty parts, and finely chop the meat.
6. Add it to the puree with the salt and black pepper.
7. Just before serving, add the onion, green or red pepper and Tabasco sauce to taste.
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