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2
16 ounce package dried black-eyed peas
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12
cups water
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6
cups chicken broth
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6
cups water
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4
cooked smoked pork hocks (about 2 lb. total)
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3
stalks celery, sliced (1-1/2 cups)
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1
large onion, chopped (1 cup)
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1
large green sweet pepper, chopped (1 cup)
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5
cloves fresh garlic, halved
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2
tablespoons dried oregano, crushed
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1
teaspoon crushed red pepper
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1/2
teaspoon sea salt or salt
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5
cups cooked white or brown rice
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3
tablespoons snipped fresh oregano leaves
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Bottled hot pepper sauce
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.
- Storage 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.
- Servings Per Recipe 10,
- Calories 489,
- Protein (gm) 30,
- Carbohydrate (gm) 80,
- Fat, total (gm) 6,
- Cholesterol (mg) 21,
- Saturated fat (gm) 2,
- Monosaturated fat (gm) 2,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 11,
- Sugar, total (gm) 8,
- Vitamin A (IU) 243,
- Vitamin C (mg) 14,
- Thiamin (mg) 1,
- Riboflavin (mg) 0,
- Niacin (mg) 5,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 347,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 1031,
- Potassium (mg) 946,
- Calcium (DV %) 121,
- Iron (DV %) 8,
- Percent Daily Values are based on a 2,000 calorie diet
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