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Categories:Viewed: 27 - Published at: 5 years ago
Ingredients
- 1 c. small dried beans such as cowpeas or black-eyed peas
- 5 to 6 c. water
- 1 dried hot pepper (optional)
- 1 smoked ham hock or hog jowl
- 1 medium onion, chopped (about 3/4 c.)
- 1 c. long grain rice (white)
Method
- Wash and sort the peas.
- Place them in a saucepan; add the water and discard any peas that float.
- Gently boil the peas with the ham hock, pepper and onion, uncovered, until tender, but not mushy, about 1 1/2 hours or until 2 cups of liquid remain.
- Add the rice to the pot, cover, and simmer over low heat for about 20 minutes, never lifting the lid.
- Remove from the heat and allow to steam, still covered, for another 10 minutes.
- Remove the cover, fluff with a fork, and serve immediately.
