Ingredients
2 tbsp vegetable oil
1 celery stalk, finely diced
1 yellow onion, finely diced
1 green bell pepper, finely diced
2 garlic cloves, minced
1 ham hock
½ lb dried black-eyed peas, about 2 cups
1 bay leaf
2 tbsp dried thyme
1 tsp cajun seasoning
kosher salt
2 cup long grain rice
scallions, for garnish
Preparation
In a medium pot, set the ham hock with enough water to cover the top of the hock.
Bring the pot to a simmer over medium-high heat.
Once tender and the meat is pulling away from the bone, remove the ham from the pot and pick through the fat.
Remove the bones and any other undesirable pieces. Set aside the good pieces of meat.
In the same pot, heat vegetable oil over medium-high heat.
Once hot, add the celery, onion, and green bell pepper.
Allow to cook for approximately four to five minutes or until they begin to brown.
Stir in the garlic and continue cooking for an additional one to two minutes.
Add the black-eyed peas along with the bay leaf, dried thyme, cajun seasoning, and four cups of water (or water mixed with ham hock stock, to taste).
Bring the pot to a simmer and continue cooking for 30 minutes and up to one hour or longer, until the peas are tender.
Once the peas are tender, strain the remaining cooking water.
Discard the bay leaf and taste the peas and vegetables.
While the peas are cooking, prepare your rice according to package directions.
Return the ham to the pot.
Serve over a bowl of rice and garnish with scallions.
