| 1 1/2 cups dried black-eyed | |
| 8 cups water, divided | |
| 3 teaspoons salt | |
| 1 small ham hock | |
| 5 slices of thick cut bacon | |
| 1 large onion, chopped | |
| 1 cup celery, chopped | |
| 2 cups long-grain white rice, uncooked | |
| 1 teaspoon dried red pepper flakes |
Savor the comforting flavors of this hearty Southern classic! Tender black-eyed peas, smoky bacon, and seasoned rice come together in a dish that’s rich, flavorful, and perfect for gathering around the table. This recipe is a true taste of home!
| 1. | Over medium heat, place the dried black-eyed peas, 6 cups of water, salt and ham. Cook covered over medium heat until tender, about 2-2 1/2 hours. |
| 2. | While the peas are cooking, fry the bacon until crisp. Remove bacon, crumble and set aside, reserving the bacon grease. |
| 3. | Sauté chopped onion and celery in the bacon grease until softened. |
| 4. | In a large separate saucepan, add the rice, 2 cups of the pea liquid, 2 cups of water, 2 cups of the cooked black-eyed peas, sautéed onions, bacon grease, crumbled bacon and red pepper flakes. Cook covered over medium-low heat until rice is done, about 15-20 minutes. |
