From, "To Market, To Market...A Collection of Kentucky Recipes," published in cooperation with your Daily InBox newsletter.


  • 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.


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