This moist and delicious rice-and-black-eyed-pea mixture is served in the South on New Yearâ€™s Day for luck: The peas represent coins, ensuring a prosperous year.
1 tablespoon vegetable oil
2 stalks celery, chopped
1 large onion (12 ounces), chopped
1 red pepper, chopped
2 garlic cloves, finely chopped
1 package (16 ounces) dry black-eyed peas, rinsed and picked through
1 large smoked ham hock (12 ounces)
4 cups water
2 cans (141â„2 ounces each) chicken broth or
31â„2 cups Chicken Broth
2 teaspoons salt
1â„4 teaspoon crushed red pepper
1 bay leaf
2 cups regular long-grain rice
In 4-quart saucepan, heat oil over medium heat; add celery, onion, and chopped red pepper. Cook, stirring frequently, until onion is golden, about 10 minutes. Add garlic; cook 2 minutes longer.
Add black-eyed peas, ham hock, water, broth, 1 teaspoon salt, crushed red pepper, and bay leaf to celery mixture; heat to boiling over high heat. Reduce heat; cover and simmer, stirring occasionally, until black-eyed peas are tender, about 40 minutes. Discard bay leaf.
Prepare rice as label directs, adding remaining 1 teaspoon salt. (Do not add butter or margarine.)
In large bowl, combine pea mixture and rice. Makes 14 cups or 18 accompaniment servings.
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