Ingredients
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2 cups black-eyed peas, drained, rinsed
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8 cups water
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3/4 lb ham, 1/2 inch cubed
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1/4 lb bacon, 1/2 inch strip
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1 cup onion, diced
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1 teaspoon garlic, roasted
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1 cup long-grain white rice
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1/2 teaspoon dried thyme
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1 teaspoon red pepper flakes (or to taste)
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1/2 teaspoon sea salt
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1/4 teaspoon black pepper, fresh ground
Instructions
- Put peas in a deep pan cover with 8 cups of water.
- Bring to a boil on high heat.
- Lower heat to simmer, cover pot, cook for 45 minutes.
- (until peas are tender but not mushy) Place ham and bacon in frying pan over medium heat and fry for 5- 7 minutes, drain on paper towel and set aside.
- Keep 1 tsp bacon fat, add the onions to pan and sauté, stirring often until soft, (4 min) set aside.
- When beans are ready, drain and save 2 1/2 cups of cooking liquid.
- Add rice, ham, bacon, onions, roasted garlic, thyme, red pepper flakes, salt and pepper to beans and reserved cooking liquid.
- Stir well.
- Return to high heat and bring to a boil.
- Lower heat and cover.
- Cook 25 minutes (until rice is done and all liquid has evaporated).
- Turn off stove and let sit covered for about 15 minutes.
- Enjoy--.