Ingredients:

  • 1 pound (454g) dried black-eyed peas, rinsed
  • 8 cups (1.9 liters) water, plus more for soaking
  • 1 large yellow onion, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 smoked ham hock (about 1 pound/454g)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon olive oil
  • 1/2 cup (100g) diced onion
  • 1/2 cup (100g) diced red bell pepper
  • 2 cloves garlic, minced
  • 1 1/2 cups (300g) Carolina Gold rice, rinsed
  • 3 cups (710ml) chicken broth (low sodium)
  • 1 bay leaf
  • 1/4 cup (50g) chopped fresh parsley
  • 2 tablespoons (30g) butter
  • Hot sauce, to taste (optional)

Instructions:

  1. Soak dried beans according to pack directions or in water overnight.
  2. Sauté onion and garlic in a large pot. Add black-eyed peas, ham hock, water, thyme, paprika, cayenne (if using), salt, and pepper. Bring to a boil, then reduce heat and simmer until peas are tender (about 1 1/2 - 2 hours). Remove ham hock, shred meat, and return to the pot.
  3. While the peas are simmering, heat olive oil in a medium saucepan. Sauté onion and bell pepper until softened. Add garlic and cook until fragrant. Add rice and toast for a minute.
  4. Pour in chicken broth, add bay leaf, bring to a boil, then reduce heat, cover, and simmer until rice is tender and liquid is absorbed (about 20 minutes). Do not lift lid while the rice cooks.
  5. Gently stir the cooked rice into the black-eyed peas. Add parsley and butter. Adjust seasonings to taste. Serve hot, with hot sauce if desired.