*Note: I exchanged the red beans with black-eyed peas, which is the tradition, and I used Jasmine rice (that is all the kids will eat) and I omitted the sun dried tomato.
12 ounces of dried black-eyed peas
8 cups of chicken broth
1 ham hock (about 1 1/2 lb.)
2 cups finely chopped onion
2 cups finely chopped celery
1 cup finely chopped green bell pepper
1 1/2 TB finely minced garlic
1 bay leaf1/2 TSP dried thyme
1/4 TSP cayenne
1/2 TSP freshly ground pepper
1 1/3 cups rice
1. Rinse the peas and place them in a large soup pot with the chicken broth, ham hock, onion, celery, green pepper, garlic, bay leaf, thyme, cayenne, and pepper. Bring to a boil, cover, lower the heat, and simmer for 1 1/2 hours, until the peas are tender.
2. Add the rice and cook for 25 minutes more. Ladel into bowls and serve immediately.
YIELDS: 12 servings
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