Ingredients

• 2  16-oz. pkg. 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  Tbsp. dried oregano, crushed
• 1  tsp. crushed red pepper
• 1/2  tsp. sea salt or salt
• 5  cups cooked white or brown rice
• 3  Tbsp. snipped fresh oregano leaves
•   Bottled hot pepper sauce

Directions

1. 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.

2. Return peas to stock pot; add broth and 6 cups water. Bring to boiling; reduce heat. Simmer, covered, for 45 minutes.

3. 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.

4. 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.

5. Storage Tip: 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.