Serves 6 – 8
1 pound black-eyed peas
1 ½ tablespoons extra-virgin olive oil
1 onion, diced (about 1 cup)
1 red or green bell pepper, seeded and diced (about 1 cup)
2 ribs celery, diced (about 1 cup)
¾ pound ham steak, cut into ½ inch dice
2 cloves garlic, chopped
1 ½ tablespoons thyme leaves
½ teaspoon paprika
2 cups chicken stock
1 bottle (12 ounces) pale ale beer
1 cup white long grain rice (raw)
1 teaspoon salt
1 bunch scallions, chopped
Place peas in large saucepan and cover with cold water. Bring to a boil over medium-high heat. Boil two minutes. Remove from heat, cover pan and let stand one hour. Drain in colander, rinse well and set aside.
Warm oil in large fry pan over medium-high heat. Add onion, pepper, celery, ham, garlic, thyme and paprika; sauté 6 minutes until onion and ham are lightly golden. Stir in peas, chicken stock and pale ale beer; bring to a full boil. Reduce heat to low, cover and simmer 20 minutes.
Stir in rice; cover pot and simmer an additional 25 minutes, or until peas are tender and all liquid has been absorbed. Stir in salt and blend well. Transfer to large serving bowl, sprinkle with scallions and serve warm.
Nutrition Information, Per Serving:
400 calories; 6 g fat; 1.5 g saturated fat; 59 g carbohydrate