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Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 8 |
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Southern cooking at its finest! Get ready to have some good luck in the New Year if you have this dish on New Years! This recipe is totally from scratch , using dried beans and fresh ingredients. For a short cut, you could use canned or frozen black eyed peas, but try the dried peas...they don't take that long to cook once they have soaked for a while. I can make a meal of this by itself, just by adding a piece of cornbread! I hope you enjoy this as much as my family has in the past. Please note: Prep time does not include soaking time! Ingredients:
1 cup dried black-eyed peas |
5 cups water, divided |
2 teaspoons salt, divided |
1 lb ham hock |
6 slices bacon, cooked and crumbled |
1 cup long grain rice, uncooked |
1 medium onion, chopped |
2 stalks celery, finely chopped |
1 cup tomato, chopped |
1 cup green onion, chopped |
1 cup sharp cheddar cheese, finely shredded |
Directions:
1. Sort and wash peas; place in a Dutch oven. Cover with water 2 inches above peas; let soak 24 hours. Drain, return to Dutch oven. Add 4 cups water and 1 teaspoon salt. Bring to a boil; cover, reduce heat, and simmer 1 hour and 30 minutes or until tender. Set aside.
2. Place ham hocks in a medium saucepan; add water to cover. Bring to a boil; cover, reduce heate, and simmer 40 minutes or until meat is tender. Remove from bone; coarsely chop meat. You can do this at the same time that the peas are cooking.
3. Add chopped meat, remaining 1 cup water, remaining 1 teaspoon salt, bacon, and next 3 ingredients to peas; stir well. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until rice is tender, stirring occasionally.
4. To serve, spoon into individual serving bowls. Top each serving with tomato, green onions, and cheese.
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