Yield
Makes 6 to 8 servings

How to Make It

Step 1

Place field peas in a Dutch oven; add water to cover 2 inches above peas. Bring to a boil, and boil 1 minute. Cover, remove from heat, and let stand 1 hour. Drain peas, and set aside.

Step 2

Place peeled garlic cloves and next 3 ingredients in the center of a large coffee filter; bring sides up, and tie with kitchen twine. Set garlic-and-herb bag aside.

Step 3

Sauté fatback in Dutch oven over medium-low heat 10 minutes or until crisp. Remove fatback, reserving drippings in Dutch oven, and discard.

Step 4

Add ham hock to Dutch oven, and cook 5 minutes or until skin becomes crispy and lean portion of the ham hock is tender. (Use the tines of a fork to test tenderness.)

Step 5

Add onion and minced garlic; sauté 2 minutes. Add 6 cups water. Bring to a boil, reduce heat to medium, and cook, uncovered, 1 1/2 hours.

Step 6

Bring remaining 4 cups water to a boil in a saucepan; stir in rice and 2 teaspoons salt. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Set rice aside.

Step 7

Add field peas, garlic-and-herb bag, remaining 1 teaspoon salt, and pepper to ham hock mixture in Dutch oven. Bring to a boil over medium-high heat. Reduce heat, and simmer, stirring occasionally, 45 minutes. Remove and discard garlic-and-herb bag.

Step 8

Stir cooked rice into field pea mixture; simmer 5 minutes or until heated through, adding broth, if necessary.

Step 9

*Salt pork may be substituted.

Step 10

Note: Esau uses a short-grain rice. He says you can substitute 4 cups of cooked long-grain rice, prepared according to package directions, but it will have a different texture.

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