Recipe by Anna Gill
Serves 6 1 cup dried black-eyed peas 4 cups water 1 small ham hock or 3 strips smoked bacon or ¼ pound salt pork 3 tablespoons butter 1 cup finely chopped onion 1 cup finely chopped celery ½ cup finely chopped green pepper ¾ cup long grain Carolina rice Salt and freshly ground pepper 1 cup cooked ham cut into ½ inch cubes 1. Put the peas in a saucepan and add water to cover. Let stand overnight. 2. Drain and return the peas to the saucepan. Add the four cups of water and bring peas to a boil. 3. Add ham hock, (or bacon, or salt pork) and bring to a boil. Reduce heat, cover and let simmer 45 minutes or until peas are tender but not mushy. The peas must retain their shape. 4. Reserve one and a half cups of cooking liquid. Drain the peas. Set the peas and the liquid aside. 5. Heat two tablespoons of the butter in a saucepan. Add the onion, celery and green pepper. Cook, stirring, until vegetables are wilted. Add the rice and stir. 6. Add the reserved cooking liquid and bring to a boil. Cover closely and cook 18 minutes. 7. Add the remaining butter and the peas. 8. Add salt and a generous grinding of black pepper. Stir. Add the ham and fold it in gently. Discard the ham hock (bacon or pork) and serve.
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