- 8
Ingredients
- 6 slices bacon,chopped
- 1 (1 to 1-1/2 Lb) boneless ham,cut into 3/4-inch thick planks
- 1 onion,chopped fine
- 4 garlic cloves,minced
- 1/2 Tsp dried thyme
- 4 Cups low-sodium chicken broth
- 2 (16oz) bags frozen black-eyed peas
- 2 bay leaves
- 1-1/2 Cups long-grain rice
- 3 green onions,sliced thin
Preparation
Step 1
1)Cook bacon in dutch oven over medium heat until crisp,about 8 minutes. using slotted spoon,transfer bacon to paper towel-lined plate. Pour off all but 1 Tbsp fat from pot and brown ham,about 3 minutes per side. Transfer to plate with bacon.
2)Add onion and celery to pot and cook until softened,about 5 minutes. Stir in garlic and thyme and cook until fragrant,about 30 seconds. Add broth,peas,bay leaves and browned ham and bring to a boil. Reduce heat to low and simmer,covered,until beans are just tender,about 20 minutes. Transfer ham to a cutting board and cut into 1/2-inch pieces.
3)Place rice in fine-mesh strainer set over large bowl. Rinse under running water until water runs clear,about 1 minute. Drain rice well and stir into pot. Place square of aluminum foil directly on surface of simmering liquid. Simmer covered until liquid is absorbed and rice is tender,about 20 minutes,stirring and repositioning foil twice during cooking. Remove from heat and let stand,covered,for 10 minutes. Fluff rice with fork. Stir in green onions,bacon and ham. Serve.