2 - 16 ounce package dried black-eyed peas
12 - cups water
6 - cups chicken broth
6 - cups water
4 - cooked smoked pork hocks (about 2 lb. total)
3 - stalks celery, sliced (1-1/2 cups)
1 - large onion, chopped (1 cup)
1 - large green sweet pepper, chopped (1 cup)
5 - cloves fresh garlic, halved
2 - tablespoons dried oregano, crushed
1 - teaspoon crushed red pepper
1/2 - teaspoon sea salt or salt
5 - cups cooked white or brown rice
3 - tablespoons snipped fresh oregano leaves
Bottled hot pepper sauce
Rinse peas well; remove blemished peas. In 8- to 10-quart stock pot combine peas and 12 cups water. Bring to boiling; reduce heat. Simmer, uncovered, 2 minutes. Remove from heat. Cover; let stand 1 hour. Drain and rinse beans.
Return peas to stock pot; add broth and 6 cups water. Bring to boiling; reduce heat. Simmer, covered, for 45 minutes.
Meanwhile, in large skillet brown pork on all sides for 4 to 5 minutes to release juices. Add celery, onion, sweet pepper, garlic, oregano, red pepper, and salt. Cook and stir 5 to 7 minutes or just until vegetables are tender.
Using tongs, carefully place pork hocks beneath simmering peas; add celery mixture to peas. Cook, covered, 30 minutes or until peas are tender, stirring occasionally. Remove hocks to cutting board; cool slightly. Cut meat from bones; discard bones. Chop meat and return to pea mixture. Stir together rice and fresh oregano. Serve pea mixture over rice mixture. Pass hot pepper sauce. Makes 10 (1-3/4-cup) servings.
From the Test Kitchen
Chill any remaining pea mixture in a covered storage container in the refrigerator up to 3 days. Reheat in a saucepan. Or, place any remaining pea mixture in a freezer container. Seal, label, and freeze up to 3 months. Thaw in the refrigerator and reheat in a saucepan.
Nutrition Facts (Black-Eyed Peas)
Per serving: 489 kcal cal., 6 g fat (2 g sat. fat, 1 g polyunsaturated fat, 2 g monounsatured fat), 21 mg chol., 1031 mg sodium, 80 g carb., 11 g fiber, 8 g sugar, 30 g pro. Percent Daily Values are based on a 2,000 calorie diet