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Categories:Viewed: 12 - Published at: 8 years ago
Ingredients
- 2 ham hocks
- 2 c. black-eyed peas
- 2 c. uncooked rice
- 1/2 tsp. crushed red pepper
- 1 bay leaf
- 2 onions, chopped
- 1 celery stalk, diced
- salt and pepper to taste
Method
- Place ham hocks in a large saucepan.
- Add water to cover and simmer for 1/2 hour.
- Add bay leaf, onions, celery and seasonings. Sort out and discard any discolored or damaged peas.
- Rinse remainder well and add to the pot.
- If necessary, adjust water level so that the peas are well covered.
- Simmer slowly until tender and liquid level is low for about 2 hours.
- Cook rice separately until fluffy.
- Mix peas into rice.
- Add more seasoning, if needed, and cook over low heat until all liquid is absorbed.
