Ingredients:
1 cup small dried beans such as cowpeas or black eyed
5 to 6 cups chicken stock or pork stock
1 dried hot chili pepper (optional)
1 smoked ham hock
1 medium onion, chopped (about 3/4 cups)
1 cup long-grain white rice
Steps:
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Wash and sort the peas. Place them in a saucepan or dutch oven, add the liquid, and discard any peas that float. Gently boil the peas with the pepper, ham hock, and onion, uncovered, until tender but not mushy — about 1 1/2 hours — or until 2 cups of liquid remain. Add the rice to the pot, cover, and simmer over low heat for about 20 minutes, never lifting the lid.
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Remove from the heat and allow to steam, still covered, for another 10 minutes. Remove the cover, fluff with a fork, and serve immediately.
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Serve with a side of greens and a wedge of cornbread.