Black eyed peas are a southern New Years tradition. Folklore says that if you eat black eyed peas as your first food on New Year’s Day you’ll have good luck all year. Use dried black eyed peas, fresh thyme, and green onions from your IHARVEST in this recipe.
Prep Time: approx. 45 Minutes. Cook Time: approx. 2 Hours 40 Minutes. Ready in: approx. 11 Hours.
Makes 8 servings.
1 pound dried peas
4 cups water, or more as needed
2 pounds ham hocks
2 tablespoons vegetable oil
1 yellow onion, peeled and chopped
4 stalks celery, thinly sliced
1/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon minced fresh thyme
2 cups cooked rice
sliced green onions, for garnish, optional
Soak the peas overnight in cold water. Drain, rinse with fresh water, and set aside.
Bring the water to a boil in a large pot over medium-high heat. Add the ham hocks and reduce the heat to a simmer (if the water doesn't cover the hocks, add more). Let cook for 2 hours, uncovered, or until the meat is tender. Remove the ham hocks and let cool on a cutting board. Reserve the cooking water from the ham hocks.
Remove the meat from the ham hocks and discard the bones. Cut the meat into bite-sized pieces.
Heat the oil in a Dutch oven over medium heat. Add the onions and celery and cook, stirring frequently, until the vegetables are soft, about 10 minutes.
Add the black eyed peas and ham to the Dutch oven. Add 1-2 cups of the reserved cooking liquid. Bring to a low simmer; add the salt, pepper, and thyme. Let the mixture simmer for 30 minutes or until most of the liquid is gone.
Place the cooked rice in a bowl. Add the black eyed pea mixture and toss to combine. Serve hot. Garnish with green onions, if desired.