HAM HOCKS flavor the beans & greens * RICE * Garlic * TOMATOES * Green Pepper * and a touch of heat **
Traditional Southern dish for New Year’s Day (said to bring good luck throughout the New Year)
1 lb. dried black-eyed peas ……………......................2 medium onions, diced
2 small smoked ham hocks or meaty ham bone
3 large cloves garlic, halved ………….......................1 bay leaf
1 cup long-grain white rice (raw)..............................3 ribs celery, chopped
1 can diced tomatoes with peppers, juices reserved
1/2 EACH red & green bell pepper, chopped
1 jalapeno or Serrano pepper, minced (optional)
2 tsp. Creole seasoning (I use Tony Chachere’s Creole Seasoning on everything!)
1 tsp dry thyme leaves............................................. 4 green onions, sliced
3/4 tsp. EACH ground cumin & salt
1 bunch fresh greens (I like mustard greens best) ~OR~1 (10 oz) package frozen chopped spinach, thawed
***
In large Dutch oven, combine black-eyed peas, ham hocks and 6 cups water; cut 1 onion in half and add it to pot, along with the garlic and bay leaf. Bring to boil; reduce heat to medium-low, and simmer gently until beans are tender but not mushy (2 to 2-1/2 hrs). Remove ham hocks, cut off meat, dice and set aside. Drain peas and set aside. Remove and discard bay leaf, onion pieces and garlic.
Add 2-1/2 cup water to pot; bring to boil. Add rice, cover and simmer until the rice is almost tender, about 10-12 min.
Mince remaining onion, then add to rice, along with the rest of ingredients (reserving green onions). Cook until rice is tender, 5-8 min. Sprinkle with green onions. Serve with hot sauce and fresh cornbread…. Serves 6-8