Black eyed peas and rice with smoked ham hock broth and lemon zest
Course Main Course
Prep Time 30minutes
Cook Time 2hours
Total Time 2hours30minutes
Servings 4(click to scale)
Soak black-eyed peas
1/4lbdry black eyed peas
Cook ham hock
1/4lbsmoked ham hock
Cook black-eyed peas
2/3cupfresh onions1/2" cubed
3Tbspfresh carrot1/4" small diced
1/3cupfresh celery stalks1/4" bias cut
3/4tspfresh garlic clovesminced
1/8tspwhole bay leaf
1/4tspcrushed red pepper flakes
1/4tspground black pepper
5Tbsplong grain wild rice
Assemble and garnish
1 1/3Tbspfresh parsleyminced
1tspfresh lemon zest
Soak black-eyed peas- Pick over dried peas, rinse and soak in water overnight.
Cooked ham hock- Place ham hock and water in a pot and bring to a boil. Simmer for 2 hours until meat is tender. Strain and chill broth. Remove skin and bone from the ham hock and discard. Chill meat. Keep broth and ham in refrigerator until ready to cook black-eyed peas.
Cook black-eyed peas- Heat oil and sauté onions, carrots and celery until soft, 5 minutes. Add minced garlic and cook 1 minute. Add half of the defatted ham broth and pre-soaked black eyed peas along with the spices. Bring to a boil, reduce heat and simmer covered until beans are very soft but not broken, 30 - 60 minutes. Low simmering will ensure that the beans do not burst. 10 minutes before beans are cooked through, add the shredded ham meat and season with salt and pepper.
Cook rice- Place rice and remaining ham broth in a pot and bring to a boil. (Make sure ratio of rice to water is 1:2. Add more water if needed. Example 5 Tbsp rice in 10 Tbsp water.) Lower heat to simmer, cover and steam for 15 minutes. Remove from heat and keep covered for 10 more minutes. Fluff rice just before service.
Assemble- Combine beans and rice gently so that beans do not break. Garnish with parsley and lemon peel.
Recommend starting the recipe a day in advance to soak the black-eyed peas and make the ham broth.