Ingredients
1
bag (1 lb) dried black-eyed peas, soaked overnight and rinsed
1
tablespoon vegetable oil
1
medium onion, chopped
2
stalks celery, chopped
3
cloves garlic, minced
1
smoked ham hock or 1 cup chopped smoked ham
1
carton (32 oz) Progresso™ chicken broth (4 cups)
1
can (10 to 14.5 oz) diced tomatoes with green chiles, undrained
1
dried bay leaf
Salt to taste
6
cups hot cooked white rice
Preparation
Sort and rinse peas. Soak peas in enough water to cover at least 8 hours or overnight.
Drain and rinse soaked peas; set aside. In 4- to 6-quart Dutch oven, heat oil over medium heat. Add onion and celery; sauté about 5 minutes or until onion is translucent. Add garlic; sauté about 2 minutes or until fragrant.
Add ham hock, broth, tomatoes and bay leaf. Heat to boiling. Reduce heat to simmer; stir in soaked peas. Add salt to taste. Cook 50 to 60 minutes or until peas are tender.
Remove and discard bay leaf. Remove ham hock. Remove ham from bone; discard bone. Shred ham; return to Dutch oven and stir. Serve over hot cooked rice.
