Rice and beans—Southern-style—with black-eyed peas, ham hocks and bacon.
1 cup dried black-eyed peas
5 cups water - divided use
2 teaspoons salt - divided use
1 pound ham hocks
4 to 6 slices smoked bacon, cooked and crumbled
1 cup long-grain rice, uncooked
1 medium onion, chopped
2 celery stalks, finely chopped
Tomatoes, chopped for accompaniment
Green onions, chopped for accompaniment
Shredded cheddar cheese for accompaniment
- Sort and wash peas; place in a Dutch oven. Cover with water 2-inches above peas; let soak overnight. Drain; return peas 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.
- Meanwhile, place ham hocks in a medium saucepan; add water to cover. Bring to a boil; cover, reduce heat and simmer 40 minutes or until meat is tender. Remove meat from bone; coarsely chop meat.
- Add chopped meat, remaining 1 cup water, remaining 1 teaspoon salt, bacon, rice, onion and celery to the peas; stir well. Bring to a boil; cover, reduce heat and simmer 20 to 25 minutes or until rice is tender, stirring occasionally.
- To serve, spoon into individual serving bowls. Top each serving with tomato, green onions and cheese.
Makes 4 (2-cup) servings.