Ham And Black Eyed Pea Casserole Recipe
Ingredients
| Peas package | 1 | |
| Ham hock | 1 , halved | |
| Onion | 1 Small, chopped | |
| Salt | 1 Teaspoon | |
| Cayenne pepper | 1 Teaspoon | |
| Rice grain | 1 Cup (16 tbs) |
Directions
Soak peas 1 hour in cold water to cover; drain.
Place ham hock in large saucepan; cover with water.
Cook 30 minutes.
Add peas, onion, salt, cayenne, and enough water to cover.
Cook, covered, 45 minutes; add water as needed.
Stir in rice; cover.
Cook 30 minutes or until rice and peas are tender.
Remove ham hock; discard bone and fat.
Stir ham back into Hopping John.
Add 1 can tomatoes, if desired.
Place ham hock in large saucepan; cover with water.
Cook 30 minutes.
Add peas, onion, salt, cayenne, and enough water to cover.
Cook, covered, 45 minutes; add water as needed.
Stir in rice; cover.
Cook 30 minutes or until rice and peas are tender.
Remove ham hock; discard bone and fat.
Stir ham back into Hopping John.
Add 1 can tomatoes, if desired.
Chef
