Sobre esta receta

Un clásico sureño que calienta el alma, hecho con guisantes de ojo negro, codillo de jamón ahumado y arroz de grano largo cocidos juntos en un caldo profundamente sabroso. Tradicionalmente comido el Día de Año Nuevo para la buena suerte y la prosperidad, este plato de una sola olla es humilde, abundante y profundamente satisfactorio en cualquier época del año. Esta receta casera bien probada mantiene las cosas accesibles — sin técnicas sofisticadas, solo cocina sureña honesta y cocida a fuego lento en su mejor forma.

Instrucciones

1. 1

   Pick over the dried black-eyed peas and discard any shriveled peas or debris. Rinse them well under ^[cold water]. (No overnight soak required — the long simmer will do the work.) Set aside.

2. 2

   In a large Dutch oven over ^[medium heat], cook the bacon pieces until the fat is rendered and the bacon is lightly crispy, about 6–8 minutes. Use a slotted spoon to transfer the bacon to a paper-towel-lined plate, leaving the drippings in the pot.

3. 3

   Add the diced yellow onion, celery, and green bell pepper to the pot with the bacon drippings. Sauté over ^[medium heat], stirring occasionally, until the vegetables are softened and translucent, about 6–8 minutes.

4. 4

   Add the minced garlic, smoked paprika, dried thyme, and cayenne pepper. Stir and cook for 1 minute until fragrant.

5. 5

   Add the rinsed black-eyed peas, smoked ham hock, water, low-sodium chicken broth, bay leaves, 1 tsp kosher salt, and black pepper. Stir to combine and bring to a boil over ^[high heat].

6. 6

   Once boiling, reduce the heat to ^[low], cover with the lid slightly ajar, and simmer for 60–75 minutes, stirring occasionally, until the black-eyed peas are fully tender but still holding their shape. If the liquid drops below the level of the peas during cooking, add water 1/2 cup at a time.

7. 7

   Remove the smoked ham hock and bay leaves. Once the smoked ham hock is cool enough to handle, pull the meat from the bone, shred it into bite-sized pieces, and return the meat to the pot. Discard the bone and bay leaves.

8. 8

   Taste the broth and adjust seasoning with kosher salt and black pepper as needed. You should have about 3 cups of liquid remaining in the pot. If you have more, raise the heat and simmer uncovered for a few minutes to reduce. If you have less, add water to reach 3 cups of liquid.

9. 9

   Stir in the rinsed long-grain white rice and the reserved cooked bacon. Bring back to a gentle boil, then reduce the heat to the lowest setting, cover tightly, and cook for 18–20 minutes until the long-grain white rice is fully cooked and has absorbed the liquid. Do not lift the lid during this time.

10. 10

    Remove from heat and let the pot sit, still covered, for 5 minutes to allow the long-grain white rice to steam and finish. Fluff gently with a dipping fork.

11. 11

    Serve in bowls topped with sliced green onions and a dash of hot sauce if desired. Collard greens and cornbread make classic accompaniments.