Ingredients
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1 cup dried black-eyed peas
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5 cups water, divided
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2 teaspoons salt, divided
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6 slices bacon, cooked and crumbled
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1 cup long grain rice, uncooked
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1 medium onion, chopped
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2 stalks celery, finely chopped
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1 cup tomatoes, chopped
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1 cup sharp cheddar cheese, finely shredded
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1 cup green onion, chopped
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1 lb ham hock
Instructions
- Sort and wash peas; place in a Dutch oven. Cover with water 2 inches above peas; let soak 24 hours. Drain, return to Dutch oven. Add 4 cups water and 1 teaspoon salt. Bring to a boil; cover, reduce heat, and simmer 1 hour and 30 minutes or until tender. Set aside.
- Place ham hocks in a medium saucepan; add water to cover. Bring to a boil; cover, reduce heate, and simmer 40 minutes or until meat is tender. Remove from bone; coarsely chop meat. You can do this at the same time that the peas are cooking.
- Add chopped meat, remaining 1 cup water, remaining 1 teaspoon salt, bacon, and next 3 ingredients to peas; stir well. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until rice is tender, stirring occasionally.
- To serve, spoon into individual serving bowls. Top each serving with tomato, green onions, and cheese.