- 8 Oz. Dried black-eyed peas.
- 3 cups water
- 1 1/2 cups chopped onions
- 1 tablespoon minced garlic
- 4 oz. chopped ham
- 1/2 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes
- 2 bay leaves large
- Salt and ground black pepper to taste
- 1 1/4 cup chicken stock
- 2 tablespoons butter
- 2 - 4 slices diced bacon
- 1 1/2 cups long-grain rice
- 1 teaspoon salt
- 1/4 cup fresh parsley minced
- Pick over and rinse the black-eyed peas. Turn the peas into a large ovenproof pot and add enough cold water to cover by 1 inch. Boil rapidly for 1 minute, then remove from the heat, cover, and let stand for 1 1/2 hours. Drain the peas and rinse thoroughly. Return the peas to the pot and add the next 7 ingredients
- Simmer gently, uncovered, just until tender, 20 to 30 minutes. Drain, reserving the cooking liquid. Discard the bay leaves. Season the peas and ham with the salt and pepper to taste.
- Cover and set aside. Let the pea cooking liquid settle for about 5 minutes, then pour it into a 4-cup measure, discarding the residue at the bottom of the pot. Add the chicken stock to make 2 3/4 cups.
- Position a rack in the center of the oven and pre-heat the oven to 325 degrees. Set the same pot you used to cook the peas over medium heat and add the butter and bacon. Cook, stirring, until the bacon has released most of its fat and has begun to crisp.
- Stir in the rice and salt, cook, stirring to coat the grains with fat for 1 minute. Add the pea cooking liquid and bring to a simmer. Stir once with a fork, then cover and bake until the rice has absorbed all the liquid, 20 to 25 minutes. Scatter the peas and the ham over the top, cover and return to the oven for 3 minutes. Sprinkle with the fresh parsley.
- Toss lightly with a fork until the rice is fluffed and all the ingredients are mixed. Cover and let stand for 10 to 30 minutes before serving.