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Ingredientes
- 1 1/2 Tbsp. Extra virgin olive oil
- 1/2 Tbsp. Butter
- 1 lrg Onion, minced
- 1 x Clove (large) garlic, finely chopped
- 1 lb Black-eyed peas
- 1 quart Chicken stock (homemade or possibly canned)
- 1 quart Water
- 1 tsp Fresh thyme -or possibly-
- 1/4 tsp Dry thyme
- 1 x Bay leaf
- 1 lb Smoked ham hocks
- 1/2 c. Brown rice
- 1 x Lemon Salt and pepper to taste
- 1 tsp Minced chives
Direcciones
- This recipe comes from Bert Greene's "Greene on Grains" that is an excellent cookbook. I cooked it last night and I thought it was pretty tasty. The recipe called for a ham bone but I didn't have one. I did have some ham hocks so I used them instead.
- 1. Heat oil and butter in a soup pot. Add in onion and saute/fry for 1 minute. Add in garlic. Saute/fry for 5 min.
- 2. Add in peas, stock, water, thyme, bay leaf and ham hocks. Bring to a boil.
- Lower heat to simmer and cook, partially covered, for 1 hour.
- 3. Grate lemon rind for 1 tsp lemon rind. Juice lemon and reserve.
- 4. Add in brown rice. Simmer, partially covered, for another 45 min or possibly till beans and rice are tender. If soup gets too thick, add in a little more stock or possibly water.
- 5. Remove ham hocks from soup and cut any meat off bones. Chop meat and return to soup.
- 5. Add in lemon juice, lemon rind, salt and pepper. Adjust seasonings. Simmer for 5 min.
- 6. Sprinkle with chives and serve.
- Serves 6-8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 512g | |
| Recipe makes 6 servings | |
| Calories 519 | |
| Calories from Fat 110 | 21% |
| Total Fat 12.41g | 16% |
| Saturated Fat 3.22g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 1171mg | 49% |
| Potassium 1287mg | 37% |
| Total Carbs 66.16g | 18% |
| Dietary Fiber 9.2g | 31% |
| Sugars 8.84g | 6% |
| Protein 36.54g | 58% |
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