A tasty dish from Tonya Hopkins and Carla Hall!
- step-by-step directions
- 3 tablespoons vegetable oil (divided)
- 4 ribs celery (thinly sliced, about 1 and 1/2 cups)
- 2 medium yellow onions (peeled, finely chopped, about 2 and 1/2 cups, divided)
- 1 green bell pepper (top removed, seeded, finely chopped)
- 4 cloves garlic (peeled, sliced)
- 2 and 1/2 teaspoons Kosher salt (divided)
- 1 teaspoon dried thyme
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon cayenne
- 1 bay leaf
- 1 pound ham hocks
- 12 cups water
- 4 cups black-eyed peas (fresh or frozen, sorted, rinsed)
- 1 red sweet pepper (top removed, finely diced)
- 1 orange sweet pepper (top removed, finely diced)
- 1 yellow sweet pepper (top removed, finely diced)
- 1 tablespoon unsalted butter
- 1 and 1/2 cups Carolina Gold rice (rinsed, drained)
- 1 bunch scallions (root end removed, thinly sliced, to garnish)
- In a large Dutch oven over medium heat, add 2 tablespoons of vegetable oil. Add celery, 2 cups onion, green bell pepper, garlic, and 1 1/2 teaspoons of salt. Stirring occasionally, cook until vegetables are translucent and soft, about 8 minutes. Add thyme, black pepper, and cayenne, stir to combine.
- Over medium-high heat, add bay leaf, ham hocks, water and black-eyed peas. Bring to a boil, reduce heat to medium-low, and simmer until peas are tender, about 40 minutes. Drain pea mixture and reserve cooking liquid. To the same Dutch oven, return the pea mixture and 1 cup of reserved cooking liquid, stir to combine. Cover to keep warm and set aside. Remove ham hock and transfer to a bowl. Set aside and allow to cool.
- When cool enough to handle, shred ham meat off the bone and set aside. Discard bone.
- In a medium saucepan over medium-high heat, add remaining tablespoon of vegetable oil. Add red, orange and yellow sweet peppers and briefly saute for 45 seconds. Remove from heat, transfer to a small bowl and set aside.
- To the same pan over medium-high heat, add butter. Add remaining 1/2 cup of onion and cook until soft, about 2 minutes.
- Add rice and stirring often, cook until fragrant and toasted, about 3-4 minutes. While continuously stirring, slowly pour in 3 cups of the reserved cooking liquid and remaining 1 teaspoon of salt. Bring mixture to a boil and reduce heat to medium-low. Cover and cook until rice is tender, about 15-18 minutes. Allow rice to sit for 2-3 minutes and fluff with a fork.
- To the pea mixture, gently stir in rice, shredded meat and pepper mixture. Take care not to break up the rice or the peas. Stirring gently, pour in remaining cooking liquid, 1/4-cup at a time, until desired consistency is reached, adding more cooking liquid if necessary.
- Divide servings into bowls and garnish with fresh scallions.
- Tip: Cutting down on carbs? Try this recipe with cauliflower rice!
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