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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 tablespoon vegetable oil |
2/3 cup chopped onion |
1/2 cup chopped green bell pepper |
1/3 cup chopped celery |
2 garlic cloves, minced |
1 teaspoon dried thyme |
1 teaspoon crushed red pepper |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
2 bay leaves |
4 cups water |
2 smoked ham hocks (about 1 1/2 pounds) |
1 (16-ounce) bag frozen black-eyed peas |
1 cup uncooked jasmine or basmati rice |
3/4 cup chopped red bell pepper |
1/3 cup chopped green onion tops |
Directions:
1. Heat the oil in a Dutch oven over medium-high heat. Add onion, green bell pepper, celery, and garlic; sauté 5 minutes. Add thyme, red pepper, salt, black pepper, and bay leaves; cook 1 minute. Add water and ham hocks, and bring to a boil. Cover, reduce heat, and simmer 30 minutes. Add peas; cook for an additional 30 minutes.
2. Remove ham hocks from pan; cool. Remove ham from bones; finely chop. Discard bones, skin, and fat. Add rice and red bell pepper to pan; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Remove from heat; stir in ham. Discard bay leaves. Spoon into a serving dish, and sprinkle with green onions.
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