Ingredients: 1 cup Black eyed peas, washed, picked over, and soaked (I used canned, undrained),4 ounces slab bacon or 1 smoked ham hock,1 large onion,4 teaspoons inch sprig fresh rosemary, 2 sprigs fresh thyme, or ½ dried ro1/8 teaspoon red pepper flakes,salt and freshly ground black pepper,1 1/2 cups long grain rice,1 1/2 cups long grain rice
Instructions:
- Put the peas in a medium pot with the bacon or ham hock, onion, herb, and water to cover by at least 2-inches.
- Bring to a boil over medium high heat.
- Turn heat down to medium and cook, skimming any foam that arises, until the peas are tender, 1 to 1 1/2 hours.
- Remove the meat and reduce the liquid to about 3 cups; as the liquid is reducing, cut the meat into chunks, removing extremely fatty pieces if you like.
- Return the meat to the pot.
- Taste the cooking liquid and add salt and pepper if needed.
- Remove the rosemary or thyme sprigs if you used fresh herbs.
- Stir in the rice and cook, covered, until the rice is done and the liquid is absorbed, 15 to 20 minutes.
- At this point, you may let this dish sit for 15 to 29 minutes before serving.
- Notes: I had canned black eyed peas and leftover cooked rice. I added the black eyed peas uncooked with the bacon, onion, and thyme sprigs and let them simmer for about 1/2 hour. Then added the cooked rice and red pepper flakes, and about 2 – 3 tablespoons of water and let that simmer about another 20 minutes.
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