I prepared this recipe for New Year’s Day with fresh black-eyed peas. It was good. Leftovers were excellent, too!
Small boneless hams are available in the meat case at most supermarkets. An equal weight of ham steak can be used. To ensure that the rice cooks evenly, cover the surface with aluminum foil when cooking. Use low-sodium chicken broth or the dish will be too salty. Serve with hot sauce.
- 6 slices bacon, chopped
- 1 (1- to 1 1/2-pound) boneless ham, cut into 3/4-inch-thick planks (see note)
- 1 onion, chopped fine
- 2 celery ribs, chopped fine
- 4 garlic cloves, minced
- 1/2 teaspoon dried thyme
- 4 cups low-sodium chicken broth (see note)
- 2 (16-ounce) bags frozen black-eyed peas
- 2 bay leaves
- 1 1/2 cups long-grain rice
- 3 scallions, sliced thin
- BROWN PORK Cook bacon in Dutch oven over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate. Pour off all but 1 tablespoon fat from pot and brown ham, about 3 minutes per side. Transfer to plate with bacon.
- COOK VEGETABLES Add onion and celery to pot and cook until softened, about 5 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Add broth, peas, bay leaves, and browned ham and bring to boil. Reduce heat to low and simmer, covered, until beans are just tender, about 20 minutes. Transfer ham to cutting board and cut into ½-inch pieces.
- SIMMER RICE Place rice in fine-mesh strainer set over large bowl. Rinse under running water until water runs clear, about 1 minute. Drain rice well and stir into pot. Place square of aluminum foil directly on surface of simmering liquid. Simmer covered until liquid is absorbed and rice is tender, about 20 minutes, stirring and repositioning foil twice during cooking. Remove from heat and let stand, covered, for 10 minutes. Fluff rice with fork. Stir in scallions, bacon, and ham. Serve.