Ingredients
- 2 cups dried cow peas (Goya brand or black-eyed peas)
- Cold water
- 1 pound bacon (lean slab bacon, fatback, or 1 pound meaty ham hocks
- 1 large onion, chopped
- 1/4 to 1/2 teaspoon crushed red pepper flakes, depending on heat you want
- 4 cups water (or chicken broth)
- 2 cups dry long-grain white rice
- Salt and fresh cracked black pepper, to taste
How to Make
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Step 1: Before preparing dried beans, sort through them thoroughly for tiny pebbles or other debris.
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Step 2: Soak, rinse, and drain dried black-eyed peas.
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Step 3: Place black-eyed peas in a large soup pot over medium-high heat, and cover with cold water. Bring to a boil.
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Step 4: Remove from heat. Cover, and let stand 1-2 hours.
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Step 5: Drain, and rinse beans.
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Step 6: Using the same large soup pot, over medium-high heat, add soaked black-eyed peas, bacon (or fatback, or ham hock), onion, and red pepper.
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Step 7: Add water or chicken broth. Bring to a boil.
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Step 8: Reduce heat to medium-low, and cook for 1 1/2-2 hours, or until the peas are tender, but not mushy (do not boil, as the beans will burst).
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Step 9: Remove bacon, fatback, or ham hock, and cut into bite-size pieces. Return meat to pot.
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Step 10: Stir in rice, cover, and cook 20-25 minutes, or until rice is tender and liquid is absorbed. Remove from heat, and season to taste with salt and pepper just before serving.
We hope you enjoy this recipe!
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