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Prep Time: 0 Minutes Cook Time: 240 Minutes |
Ready In: 240 Minutes Servings: 8 |
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Traditional Southern New Year's Day fare. Wonderful side dish with collards and roast pork and gravy. Mema's fried apples are a must have too. Ingredients:
1 lb. of dried black eyed peas |
2 smoked ham hocks or one meaty ham bone (great use of leftovers) |
2 medium yellow onions chopped |
3 cloves of minced garlic |
1 bay leaf |
1 cup of long grain rice |
1 can of diced tomatoes with chile peppers, keep the juice |
1 1/2 chopped bell pepper, red is prettiest for the holiday but i use green to economize |
3 ribs of celery chopped |
1 serrano pepper, minced, seeds and veins removed |
2 teaspoons of favorite cajon seasoning (the bam man is my favorite) |
1/2 tsp of dried thyme leaves |
3/4 tsp of cumin |
3/4 tsp of salt |
4 green onions, diced, tops and all |
Directions:
1. In a large dutch oven combine the peas, your ham bone and 6 cups of water.
2. Add one half of one of the onions along with 1 big tsp of the chopped garlic.
3. Add the bay leaf.
4. Bring to a boil, reduce the heat and simmer gently for 2 to 2 1/2 hours.
5. Remove the ham bone and cut off the meat and dice.
6. Drain the black-eyed peas.
7. Discard the bay leaf.
8. Bring 2 1/2 cups of water to boil
9. Add rice and cover and simmer until the rice is nearly done about 15 minutes.
10. Mince the remaining onions/garlic and add to the rice along with peas, tomatoes, peppers, celery, seasoning, thyme, cumin and salt.
11. Cook another 10 minutes until the rice is tender.
12. Stir in chopped ham and diced green onions.
13. Serve with additional Crystal Hot sauce on the side.
14. Cracklin cornbread, collards are a must.
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