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Black-Eyed Peas

Makes: 10 servings
Serving size: 1 3/4cup
Prep 20 mins Cook 1 hr 15 mins Stand 1 hr
Black-Eyed Peas
Ingredients
  • 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
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.

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)
  • Servings Per Recipe 10,
  • cal. (kcal) 489,
  • Fat, total (g) 6,
  • chol. (mg) 21,
  • sat. fat (g) 2,
  • carb. (g) 80,
  • Monosaturated fat (g) 2,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 11,
  • sugar (g) 8,
  • pro. (g) 30,
  • vit. A (IU) 243,
  • vit. C (mg) 14,
  • Thiamin (mg) 1,
  • Riboflavin (mg) 0,
  • Niacin (mg) 5,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 347,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 1031,
  • Potassium (mg) 946,
  • calcium (mg) 121,
  • iron (mg) 8,
  • Percent Daily Values are based on a 2,000 calorie diet

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