Black-Eyed Peas and Rice
This recipe is by Kayla Stewart and takes 1 hour 45 minutes, plus overnight soaking. Tell us what you think of it at The New York Times - Dining - Food.
- Serves: 8 persons
- 1pound dried black-eyed peas, picked over for stones, rinsed, soaked in water overnight, and drained
- ¾pound salt pork or bacon, cut into 1/4-inch dice
- 1small onion, chopped
- 2large garlic cloves, minced
- 6cups chicken stock, store-bought or homemade
- ½cup diced (1/4-inch) ham (2 1/2 ounces)
- ½teaspoon red-pepper flakes
- Fine salt and black pepper
- 1cup long-grain rice
Step 1Soak the black-eyed peas in cold water overnight, then drain when ready to cook.
Step 2In a large saucepan, cook the salt pork over medium-high heat, stirring occasionally, until crisp and the fat is rendered, about 6 minutes. Add the onion and garlic and cook until just translucent, about 3 minutes. Stir in the chicken stock, drained black-eyed peas, ham, red-pepper flakes, 1 teaspoon salt and 1/4 teaspoon black pepper. Bring to a boil, then reduce the heat, cover, and simmer over medium-low heat, skimming any foam that rises to the surface, until tender, about 1 hour.
Step 3Taste and season with more salt as desired. Stir in the rice. Cover and return the pot to a simmer over high heat. Reduce the heat to maintain a gentle simmer, cover and cook until the rice is tender, about 20 minutes longer. Remove from the heat and let stand, covered, 5 minutes, then serve.