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Ingredients Jump to Instructions ↓

  1. 1 cup dried black-eyed peas

  2. 5 cups water , divided

  3. 2 teaspoons salt , divided

  4. 1 lb ham hock

  5. 6 slices bacon , cooked and crumbled

  6. 1 cup long grain rice , uncooked

  7. 1 medium onion , chopped

  8. 2 stalks celery , finely chopped

  9. 1 cup tomato , chopped

  10. 1 cup green onion , chopped

  11. 1 cup sharp cheddar cheese , finely shredded

Instructions Jump to Ingredients ↑

  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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