Black Eyed Peas Over Rice

Everyone has their favorite way to prepare Black-Eyed Peas. I think I have tried every one out there, but this really is the best, in my opinion. Did you know black-eyed peas are not just for New Years Day!

This is my version of Hoppin' John!

Black-Eyed Peas Over Rice
about 8 generous servings
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The night before , rinse 1 cup dried black-eyed peas. Soak all night in cold water. The next morning, check your peas. Discard any "floaters". While the peas drain in a colander, fry 4 slices of bacon. Remove bacon; reserve for another dish - for example, bacon deviled eggs. Pour off all grease except for 2 tablespoons. Pour this grease in an 8-10 quart pot. Chop 1 onion, 3 stalks celery, and half a green pepper. Add these vegetables to the pot with the bacon grease and saute over medium heat. Mince 2 teaspoons garlic and throw in the pot. Add the peas, 1 1/2 cups chicken stock and 3 quarts cold water. Add 1 1/2 pounds pigs' tails, finely chopped, or 1 large smoked ham hock.  I have also used smoked turkey legs or wings. Add 1 teaspoon salt 3/4 teaspoon black pepper, 1/8 teaspoon cayenne, and 1 hot red-pepper pod whole. Bring to a boil, then reduce the heat and simmer' covered, for about 1 1/2 hours, stirring frequently. Remove the lid and cook another 30-45 minutes. Meanwhile in a separate pot, cook long-grain rice, following the directions on the bag. Orzo makes a delicious substitute. Serve the beans/peas over the rice.

 

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