Prep Time: 2o min
Yield: 4 portions
Ingredients
1/2 Cup Black-eyed peas
1 ea Bouquet garni
Smoked Ham Hock, optional
1 oz. Olive oil
2 Tbsp Bacon, minced
2 Tbsp Celery, minced
2 Tbsp Onion, minced
1 ea Garlic, whole cloves (peeled) minced
1/2 Cup Long grain Rice
t.t. Kosher Salt & Crushed Black pepper
Sachet d' Epices (bay leaf, thyme) not wrapped in cheesecloth
1 1/2 Cups Water, hot
4 Tbsp Herbs, freshly chopped (parsley/ green onions)
Place the black-eyed peas onto a clean cutting board, pick through any broken pieces, stones etc.. and discard.
Rinse black-eyed peas in cool water, put into a pot of cool water and soak for 2 hours; strain.
Place in a sauce pot, cover with cool water and simmer until tender-about 40-50 minutes. Check for doneness by tasting. Reserve.
While the black eyed peas are cooking, prepare the rice.
Heat olive oil in a sauce pot, when hot add the bacon, garlic, celery and onions; lightly cook until soft/ translucent.
Add the rice and toast it (parch it) to gelatinize the starches and add a little flavor. This will take about 4 minutes, season with salt and pepper.
Fluff the cooked rice with a fork and fold in the black-eyed peas. You can add chopped parsley or green onions as an option.
Season to taste.
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