Ingredients:

2 cups dry field peas

1 tbs butter

1 diced yellow onion

1 green bell pepper

2 tablespoons chopped garlic

1 ham hock

2 cups dry white rice

7 cups of chicken stock

1 tsp paprika

1 tsp cayenne pepper

salt and black pepper to taste

 

Technique:

1. 12 hours before you begin, cover field peas with water and seal in container. Allow to soak for at least 8 hours.
2. Heat butter in large stock pot. Place ham hock in butter and brown consistently on all sides.
3. Add diced yellow onion, bell pepper, and garlic to pot. Cook on medium heat until tender.
4. Add 7 cups of stock and 2 cups of field peas to the pot. Bring to a simmer and cover. Simmer for one hour on low heat.
5. After one hour add seasonings and rice to pot. Cover.
6. Continue to simmer 25-30 minutes or until liquid is absorbed and rice is tender.
7. Fluff with fork and remove ham hock before serving.

Enjoy!