Prep 10 mins
Cook 50 mins
I was served this at a friends home many years ago on New Year’s Day. I can't remember if we had collard greens with the meal or not.
- 1⁄3 lb bacon (plus 2 Tbsp oil for hock) or 1 ham hock (plus 2 Tbsp oil for hock)
- 1 stalk celery, diced
- 1 small yellow onion, diced
- 1 small green pepper, diced
- 2 garlic cloves, minced
- 1⁄2 lb dried black-eyed peas, about 2 cups
- 1 bay leaf
- 2 teaspoons dried thyme
- 1 teaspoon cajun seasoning
- 2 cups long-grain rice
- scallions or green onion, garnish
- If you are using bacon, cut it into small pieces and cook it slowly in a medium pot over medium-low heat.
- If you are using a ham hock, heat the oil in the pot.
- Once the bacon is crispy (or the oil is hot), increase the heat to medium-high and add the celery, onion, and green pepper and sauté until they begin to brown, about 4-5 minutes.
- Add the garlic, stir well and cook for another 1-2 minutes.
- Add the black-eyed peas, bay leaf, thyme and Cajun seasoning and cover with 4 cups of water.
- If you are using the ham hock, add it to the pot and bring to a simmer.
- Cook for 30 minutes to an hour, or longer if needed, until the peas are tender (not mushy).
- While the black-eyed peas are cooking, cook the rice separately according to package instructions.
- When the peas are tender, strain out the remaining cooking water.
- Remove and discard the bay leaf.
- Taste the peas for salt and add more if needed.
- If using a ham hock, remove it from the pot, pull off the meat, and return the meat to the pot.
- Serve the dish either by placing a ladle-full of black-eyed peas over steamed rice, or by mixing the two together in a large bowl.
- Garnish with chopped green onions.
- Serve with collard greens, kale, beet or turnip greens.