- 1 LB of black eyed peas (dried) (checked for stones)
- 4 C of water or chicken stock
- 1 TBSP butter
- ½ LB ham (cubed)
- 1 MED onion (chopped)
- 2 stalks of celery (chopped)
- 2 MED carrots (chopped)
- 6 cloves of garlic (minced)
- ¼ TSP of celery salt
- ½ TSP salt
- ¼ TSP black pepper
- ¼ tsp of red pepper flakes (optional)
- 1 C water or chicken stock
- 2-3 cubes chicken bouillon (if not using chicken stock)
- 1 C long grain rice
- Put the black eyed peas in a 5 – 7 quart pot.
- If doing an overnight soak pour in 4 C of water, cover and leave to soak overnight (use chicken bouillon when actually cooking). If doing a quick soak pour in 4 C of water or chicken stock, bring the beans to a boil and cook them for 2 minutes, then remove the pan from the heat and let the beans stand for 1 hour.
- Transfer the beans and their liquid to a large bowl.
- Melt butter in a large skillet. Add ham, onion, celery, carrots, garlic, celery salt, salt, pepper and red pepper flakes if using. Cook the mixture until the onion is transparent, about 6 to 8 minutes.
- Add the beans and their liquid (plus crumbled chicken bouillon if using) to the pot and stir. Bring the mixture to a boil, then lower the heat to simmer. Cover the pot and continue cooking until the beans are tender, up to 20 – 25 minutes.
- Add in one more cup of water or chicken stock and stir in the rice. Cover the skillet and continue simmering for about 20 – 25 minutes, stirring halfway through, or until the rice is tender.
- Stir and serve.
Yields 8 servings.