Black-Eyed Peas and Rice

Name: Black-Eyed Peas and Rice
Total time: 1 min
Ingredients: 1 pound dried black-eyed peas, picked over for stones, rinsed, soaked in water overnight, and drained; 3/4 pound salt pork or bacon, cut into 1/4-inch dice; 1 small onion, chopped; 2 large garlic cloves, minced; 6 cups chicken stock, store-bought or homemade; 1/2 cup diced (1/4-inch) ham (2 1/2 ounces); 1/2 teaspoon red-pepper flakes; Fine salt and black pepper; 1 cup long-grain rice

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Total: 1 hours, 45 minutes

Servings: 8

Cost: $3.63 /serving

Author : Kayla Stewart

black eyed peas ham hock rice

Ingredients

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1 pound dried black-eyed peas, picked over for stones, rinsed, soaked in water overnight, and drained3/4 pound salt pork or bacon, cut into 1/4-inch dice1 small onion, chopped2 large garlic cloves, minced6 cups chicken stock, store-bought or homemade1/2 cup diced (1/4-inch) ham (2 1/2 ounces)1/2 teaspoon red-pepper flakesFine salt and black pepper1 cup long-grain rice

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Instructions

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Step 1

Soak the black-eyed peas in cold water overnight, then drain when ready to cook.

Step 2

In a large saucepan, cook the salt pork over medium-high heat, stirring occasionally, until crisp and the fat is rendered, about 6 minutes. Add the onion and garlic and cook until just translucent, about 3 minutes. Stir in the chicken stock, drained black-eyed peas, ham, red-pepper flakes, 1 teaspoon salt and 1/4 teaspoon black pepper. Bring to a boil, then reduce the heat, cover, and simmer over medium-low heat, skimming any foam that rises to the surface, until tender, about 1 hour.

Step 3

Taste and season with more salt as desired. Stir in the rice. Cover and return the pot to a simmer over high heat. Reduce the heat to maintain a gentle simmer, cover and cook until the rice is tender, about 20 minutes longer. Remove from the heat and let stand, covered, 5 minutes, then serve.