Recipes and Cooking Black-Eyed Peas 4.8 (5) 1 Review This tasty side-dish recipe includes pork, rice, and black-eyed peas. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 20 mins Cook Time: 1 hrs 15 mins Stand Time: 1 hrs Total Time: 2 hrs 35 mins Servings: 10 Jump to Nutrition Facts Ingredients 2 16 ounce package dried black-eyed peas 12 cup water 6 cup chicken broth 6 cup 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 tablespoon dried oregano, crushed 1 teaspoon crushed red pepper ½ teaspoon sea salt or salt 5 cup cooked white or brown rice 3 tablespoon snipped fresh oregano leaves Bottled hot pepper sauce Directions 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. Return peas to stock pot; add broth and 6 cups water. Bring to boiling; reduce heat. Simmer, covered, for 45 minutes. 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. 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. Tips 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. Rate it Print Nutrition Facts (per serving) 489 Calories 6g Fat 80g Carbs 30g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 489 % Daily Value * Total Fat 6g 8% Saturated Fat 2g 10% Cholesterol 21mg 7% Sodium 1031mg 45% Total Carbohydrate 80g 29% Total Sugars 8g Protein 30g Vitamin C 13.6mg 68% Calcium 121.2mg 9% Iron 7.7mg 43% Potassium 946mg 20% Folate, total 346.7mcg Vitamin B-12 0.1mcg Vitamin B-6 0.5mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.