- 1 (16-ounce) package dried field peas or black-eyed peas
- 3 garlic cloves, peeled
- 3 bay leaves
- 2 sprigs fresh rosemary
- 2 to 3 sprigs fresh thyme
- 6 ounces fatback*
- 2 (8-ounce) smoked ham hocks
- 1 cup medium-size sweet onion, finely chopped
- 2 garlic cloves, minced
- 10 cup water, divided
- 2 cups uncooked short-grain rice
- 3 teaspoons kosher salt, divided
- 1 teaspoon pepper
- Chicken broth
How to Make It
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.
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.
Sauté fatback in Dutch oven over medium-low heat 10 minutes or until crisp. Remove fatback, reserving drippings in Dutch oven, and discard.
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.)
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.
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.
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.
Stir cooked rice into field pea mixture; simmer 5 minutes or until heated through, adding broth, if necessary.
*Salt pork may be substituted.
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.