Black-Eyed Peas

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


Black-Eyed Peas

by 4  people


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Servings: 10
Serving size: 1 3/4  cup
Prep Time: 20 mins
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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
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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