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Amount per serving
- Calories: 397
- Fat: 7g
- Saturated fat: 1g
- Protein: 17g
- Carbohydrate: 65g
- Fiber: 8g
- Cholesterol: 16mg
- Sodium: 062mg
- 1 tablespoon vegetable oil
- 2 carrots, peeled and chopped
- 1 small onion, chopped (1 1/4 cup)
- 1 stalk celery, chopped
- 2 (15.5 oz.) cans black-eyed peas, drained and rinsed
- 1 small smoked ham hock (about 12 oz.)
- Salt and pepper
- 2 1/2 cups cooked white rice
- Hot sauce, optional
- Warm oil in a large skillet over medium-high heat. Add carrots, onion and celery. Cook, stirring often, until slightly tender, 3 to 5 minutes. Stir in peas and 1 cup water. Bring to a boil, scraping up any cooked bits.
- Put ham in a slow cooker and pour pea mixture over it. Cook on low for 4 to 6 hours.
- Remove ham and set aside. Season pea mixture with salt and pepper. When ham is cool enough to handle, shred it; discard fat, gristle and bone. Stir meat into peas and spoon over rice. If desired, sprinkle with hot sauce.
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