Black-Eyed Peas

This tasty side-dish recipe includes pork, rice, and black-eyed peas.

Black-Eyed Peas
SERVINGS
10
SERVING SIZE
1 3/4 cup
PREP TIME
20 mins
Ingredients
  • 2  16  ounce package dried black-eyed peas
  • 12   cups water
  • 6   cups chicken broth
  • 6   cups water
  • 4   cooked smoked pork hocks (about 2 lb. total)
  • 3   stalks celery, sliced (1-1/2 cups)
  • 1   large onion, chopped (1 cup)
  • 1   large green sweet pepper, chopped (1 cup)
  • 5   cloves fresh garlic, halved
  • 2   tablespoons dried oregano, crushed
  • 1   teaspoon crushed red pepper
  • 1/2  teaspoon sea salt or salt
  • 5   cups cooked white or brown rice
  • 3   tablespoons snipped fresh oregano leaves
  •  Bottled hot pepper sauce
Related Video
How To Make The Best Salsa

Want to know how to make the best salsa? Throw in some fresh tomatoes and jalapenos to make it thick and chunky. If you like your salsa on the spicy side, feel free to use more jalapenos (and leave in the seeds).

Directions
1. 
Rinse peas well; remove blemished peas. In 8- to 10-quart stock pot combine peas and 12 cups water. Bring to boiling; reduce heat. Simmer, uncovered, 2 minutes. Remove from heat. Cover; let stand 1 hour. Drain and rinse beans.
2. 
Return peas to stock pot; add broth and 6 cups water. Bring to boiling; reduce heat. Simmer, covered, for 45 minutes.
3. 
Meanwhile, in large skillet brown pork on all sides for 4 to 5 minutes to release juices. Add celery, onion, sweet pepper, garlic, oregano, red pepper, and salt. Cook and stir 5 to 7 minutes or just until vegetables are tender.
4. 
Using tongs, carefully place pork hocks beneath simmering peas; add celery mixture to peas. Cook, covered, 30 minutes or until peas are tender, stirring occasionally. Remove hocks to cutting board; cool slightly. Cut meat from bones; discard bones. Chop meat and return to pea mixture. Stir together rice and fresh oregano. Serve pea mixture over rice mixture. Pass hot pepper sauce. Makes 10 (1-3/4-cup) servings.

Storage

  • Chill any remaining pea mixture in a covered storage container in the refrigerator up to 3 days. Reheat in a saucepan. Or, place any remaining pea mixture in a freezer container. Seal, label, and freeze up to 3 months. Thaw in the refrigerator and reheat in a saucepan.

nutrition information

Per Serving: cal. (kcal) 489, Fat, total (g) 6, chol. (mg) 21, sat. fat (g) 2, carb. (g) 80, Monosaturated fat (g) 2, Polyunsaturated fat (g) 1, fiber (g) 11, sugar (g) 8, pro. (g) 30, vit. A (IU) 243, vit. C (mg) 14, Thiamin (mg) 1, Riboflavin (mg) 0, Niacin (mg) 5, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 347, Cobalamin (Vit. B12) (g) 0, sodium (mg) 1031, Potassium (mg) 946, calcium (mg) 121, iron (mg) 8, Percent Daily Values are based on a 2,000 calorie diet
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