Curry leaf and bacon hopping John from My Two Souths: Blending the Flavors of India into a Southern Kitchen (page 92) by Asha Gomez and Martha Hall Foose

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Black-eyed peas soak overnight.

  • spvla on January 02, 2026

    Love this dish and make it almost every New Year’s Day with some adjustments: I halve the amounts of pork, beans, stock and bell pepper and leave everything else the same. Also subbed garam masala for ground cloves and felt that helped with flavor.

  • contrarywise on January 02, 2025

    Annual New Year’s Day black-eyed peas & rice for good luck. Used dried curry leaves rather than fresh as that’s what I had on hand. Didn’t soak the peas so I upped the water to 6 cups. Otherwise made as per recipe. Richly spiced aromas as it cooked, but could’ve used more heat from chiles. Next time, I’ll keep the seeds.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.