INGREDIENTS:
2 Smoked Ham Hocks
1 tablespoon Olive Oil packed
1 large Onion, chopped
1 ribs Celery, diced
4 cloves Garlic, minced
3 cans Chicken or Beef Broth plus enough water to insure peas are well covered
1/2 teaspoon Salt
1/2 teaspoon Black Pepper
1/2 teaspoon crushed Red Pepper Flakes
1 lb. dried Black-Eyed Peas, rinsed and picked over or 2-3 packages of Frozen Black-Eyed Peas (my preference, easier and the taste is every bit as good)
1 package Hillshire's Hot Links, cut into 1" slices 1 or 2 Bay Leaves
2 cups uncooked Long Grain Rice
2 teaspoons Unsalted Butter

Cooking The Peas:

1. If using dried peas, in a large saucepan, bring the peas and water to cover to a boil over high heat. Boil for 2 minutes. Remove the pan from the heat, cover tightly, and let stand for 1 hour. (Or in a large bowl, combine the peas with enough cold water to cover by about 3 inches, and let stand overnight at room temperature). Drain well.

2. In a 5-quart Dutch oven, brown the ham hocks in the tablespoon of olive oil.

3. Add the chopped onions and the celery. Cook until soft. Add the minced garlic and the broth.

4. Add the salt, pepper, red pepper flakes and the bay leaves. Lower heat to medium low and cook until ham hocks are done and very tender, about 1 hour. Cook longer in necessary.

5. Remove ham hocks and cut up into small pieces. Set aside.

6. Now add the black-eyed peas. Add more water so that peas are well covered. Bring to boil and skim top if necessary. Lower heat to a simmering level.

7. Add the ham hocks and the hot links to the pot of peas. Adjust seasonings and cover to simmer slowly until peas are tender.

8. In a saucepan large enough to cook 2 cups of rice, bring 3 1/2 cups of water to boil. Add 1/2 teaspoon salt and 2 teaspoons of unsalted butter.

5. When water is boiling, add the 2 cups of rinsed rice, stir and cover. Lower heat to simmer-low and cook for about 20-22 minutes. Don't lift lid until after the cooking time has ended.

SERVE AND ENJOY.

Nutritional Information Per Serving: 12 Servings

Calories: 252   Carbohydrates: 37 gm   Fat: 11 gm   Cholesterol: 32 gm
Protein: 2 gm   Sodium: 141 mg   Fiber: 1 gm   Calcium: 32 mg
Iron: 1 mg   Vitamin A: 234 IU   Vitamin C: 0 mg
Percentage of Calories from Fat: 39%
Percentage of Calories from Protein: 3%
Percentage of Calories from Carbohydrates: 58%

These pages are copyright © 1999 and UPDATED August, 2003 by Toni Dunlap, Toni's Treasures Forever, Inc.