How to make it

  • In a large Dutch oven or kettle, combine the black-eyed peas, ham bone or ham hocks, and 6 cups water.
  • Cut 1 of the onions in half and add it to the pot along with the garlic and bay leaf.
  • Bring to a boil, reduce the heat to medium-low, and simmer gently until the beans are tender but not mushy, 2 to 2 1/2 hours.
  • Remove the ham bone or hocks, cut off the meat; dice and set aside. Drain the peas and set aside.
  • Remove and discard the bay leaf, onion pieces, and garlic.
  • Add 2 1/2 cups of water to the pot and bring to a boil.
  • Add the rice, cover, and simmer until the rice is almost tender, about 10 to 12 minutes.
  • Mince the remaining onion then add to the rice along with the peas, tomatoes, and their juices, red and green bell pepper, celery, jalapeno pepper, Creole seasoning, thyme, cumin, and salt.
  • Cook until the rice is tender, 5 to 8 minutes.
  • Stir in the sliced green onions and the reserved diced ham.
  • Serve with hot sauce and freshly baked cornbread.

Reviews & Comments 3

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was excellent "
    thyme4ma ate it and said...
    Only thing I'd do different is reserve the cooking liquid from the peas to cook the rice in.
    This is a keeper1
    Was this review helpful? Yes Flag
    " It was excellent "
    peetabear ate it and said...
    great post...^5
    Was this review helpful? Yes Flag
    " It was excellent "
    goblue434 ate it and said...
    Mmmmm, Sounds Great!
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes