Make Your New Year Luckier with This Hearty Dinner
By Woman's Day Kitchen
A reader's regional take on this traditional black-eyed pea dish starts off the New Year right. Photo by Con Poulos
"My mother believed in the Southern New Year's spread of ham, collard greens and black-eyed peas for health, wealth and luck. When I married and moved to Louisiana, I tried this version. Smoked sausage and jalapeño really spice up the rice and beans." -Bob Lyle, Fort Pierce, FL
Related: Discover the 10 healthiest snacks.
Serves: 8
Prep Time: 20 min
Total Time: 1 hr 50 min
Related: Stay fuller longer with these 15 fiber-packed foods.
Ingredients
· 1 pound(s) dried black-eyed peas, rinsed and soaked overnight and drained
· 3 tablespoon(s) olive oil
· 1 package(s) (13- to 14-ounce) kielbasa, sliced 1/2-inch thick
· 2 large onions, chopped
· 6 clove(s) garlic, finely chopped
· 2 (about 1 1/2 pounds total) ham hocks
· 4 scallions, thinly sliced
· 1 jalapeño pepper (seeded for less heat if desired), thinly sliced, plus more for serving
· Kosher salt and pepper
· 2 cup(s) long-grain white rice
· Louisiana hot sauce, for serving
Related: See 50 unexpected foods under 100 calories.
Directions
1. Heat 2 tablespoons oil in a large pot or Dutch oven over medium-high heat. Add the kielbasa and cook, turning once, until browned, 2 to 3 minutes; transfer to a plate.
2. Reduce heat to medium, add the onions and remaining tablespoon oil,and cook, covered, stirring occasionally, until tender, 6 to 8 minutes. Add the garlic and cook, stirring, for 2 minutes.
3. Return the kielbasa to the pot and add the soaked peas, ham hocks, and 3 cups water; bring to a boil. Reduce heat and simmer, covered, stirring occasionally, until the peas are tender, 1 to 1 1/2 hours.
4. Twenty-five minutes before the peas are done, cook the rice according to package directions.
5. Transfer the ham hocks to a plate. When cool enough to handle, shred the meat, discarding the skin and bones. Stir the meat back into the pot along with the scallions, jalapeño, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Serve over the rice with additional jalapeño and hot sauce, if desired.
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