From, "To Market, To Market...A Collection of Kentucky Recipes," published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
1. Soak peas in water overnight or bring peas and water to a boil; cover, reduce heat, and simmer 3 minutes. Let stand for 1 hour and do not drain.
2. Drain tomatoes, reserve liquid, then chop tomatoes. Add tomatoes and liquid to peas.
3. Add remaining ingredients, except rice. Cover and simmer 1 to 1-1/2 hours until peas are tender.
4. Remove ham hock and debone. Dice meat and return to peas.
5. Add rice; cover and simmer 20 minutes or until rice is tender. Remove bay leaf. Serve hot.
SERVINGS: 16
- 1 pound dried black-eyed peas
- 8 cups water
- 1 can (16 ounces) tomatoes
- 8 ounces ham hock
- 1 cup chopped onion
- 1 cup chopped celery
- 1 tablespoon salt
- 2 teaspoons chili powder
- 1/4 teaspoon dried crushed basil leaves
- 1 bay leaf
- 1 cup uncooked rice
1. Soak peas in water overnight or bring peas and water to a boil; cover, reduce heat, and simmer 3 minutes. Let stand for 1 hour and do not drain.
2. Drain tomatoes, reserve liquid, then chop tomatoes. Add tomatoes and liquid to peas.
3. Add remaining ingredients, except rice. Cover and simmer 1 to 1-1/2 hours until peas are tender.
4. Remove ham hock and debone. Dice meat and return to peas.
5. Add rice; cover and simmer 20 minutes or until rice is tender. Remove bay leaf. Serve hot.
SERVINGS: 16
