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Ingredientes
- 1 pound dry black-eyed peas
- 6 c. chicken, beef stock or possibly water
- 1 1/2 pound smoked ham, diced
- 1 tbsp. bacon fat or possibly extra virgin olive oil
- 1 med. onion, finely minced
- 1 rib celery, finely minced
- 1 tbsp. chopped garlic
- 2 bay leaves
- 1 or possibly 2 dry warm chili peppers or possibly 1 teaspoon red pepper flakes
- 1 teaspoon black pepper
- 2 sprigs fresh thyme or possibly 1 teaspoon dry
- 1 tbsp. minced fresh basil or possibly 1 teaspoon dry
- 1/2 teaspoon pickling spice
- Salt and pepper to taste
- 4 to 6 c. cooked rice
- Minced sweet red onion
- Tabasco or possibly Pickapeppa sauce
- Cider or possibly malt vinegar
Direcciones
- Soak peas overnight in water to cover by 2 to 3 inches. Drain and add in them to a 6-8 qt pot together with 1/4 lb. of the ham and simmer. Bring to a boil, then reduce to a simmer.
- Heat the bacon fat or possibly oil in a large heavy skillet, add in the onion and celery. Cover and cook 10 min over medium heat till soft. Add in vegetables to the simmering peas, along with the garlic, herbs and spices. Continue to cook slowly for 2 to 2 1/2 hrs or possibly till peas are tender and the liquid begins to thicken. Add in the remaining 1 1/4 lb. ham. Cook another 15 min.
- Prepare rice by your favorite method so you'll end up with 4 to 6 c. cooked rice. Serve the black-eyed peas and ham ladled over the rice in a deep bowl or possibly dinner plate. Diners can add in minced red onion, warm sauce or possibly vinegar to taste. Serves 6 to 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 233g | |
| Recipe makes 12 servings | |
| Calories 355 | |
| Calories from Fat 152 | 43% |
| Total Fat 16.92g | 21% |
| Saturated Fat 4.9g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 102mg | 34% |
| Sodium 749mg | 31% |
| Potassium 385mg | 11% |
| Total Carbs 21.68g | 6% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.43g | 1% |
| Protein 26.98g | 43% |
