Ingredients:

  • 1 cup dried black-eyed peas (190 g)
  • 3 cups water (710 ml)
  • 1 cup long-grain white rice (190 g)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 1 tablespoon olive oil (15 ml)
  • 1 smoked ham hock or 4 oz (113 g) cooked smoked sausage
  • Salt and pepper, to taste
  • 1 teaspoon smoked paprika (5 g)
  • 1 teaspoon thyme (fresh or dried)
  • Chopped green onions for garnish

Instructions:

  1. Rinse and soak the black-eyed peas in water for 12 hours, or boil for a quick soak for 1 hour.
  2. In a large pot, heat olive oil over medium heat.
  3. Add diced onion and minced garlic; sauté until translucent.
  4. Stir in the smoked ham hock (or sausage), draining peas, bay leaf, and smoked paprika.
  5. Pour in 3 cups of water; bring to a gentle boil.
  6. Reduce heat; cover and simmer for 20 minutes.
  7. Add the rice and thyme; stir well and recover.
  8. Cook for an additional 20 minutes or until rice is tender and liquid is absorbed.
  9. Remove the bay leaf and ham hock. Fluff rice and peas with a fork.
  10. Season with salt and pepper to taste.
  11. Serve warm, garnished with chopped green onions.