Ingredients
- 2 cups dried black eyed peas soaked in cold water
- 1 pound lean slab bacon or 1pound meaty ham hock
- 1 large onion chopped
- 1/4 to 1/2 tsp crushed red pepper flakes
- 4 cups water or chicken broth
- 2 cups long grain white rice
- Salt and pepper to taste
Preparation
Step 1
Before preparing dried beans sort through them thoroughly for tiny pebbles or other debris. Soak, rinse and drain the peas. Place peas in a large soup pot over medium heat and cover with cold water, bring to a boil. Remove from heat, cover and let stand for 1 to 3 hours. Drain and rinse peas. Using the same soup pot, over medium to high heat, add soaked peas, bacon or ham hock, onion and red pepper. Add water or chicken broth , bring to a boil. Reduce heat to medium-low and cook for 1 1/2 to 2 hours or until the peas are tender [do not boil cause the peas will burst]. Remove bacon or ham hock and cut into bite size pieces. Return the meat to the pot. Stir in rice, cover and cook 20 to 25 minutes or until rice is tender and liquid is absorbed. Remove from heat and season with salt and pepper to taste.