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Denise Richardson's Jamaican Rice & Peas Recipe | |
Stew | |
Ingredients:
3 c. Uncle Ben's converted rice 1 c. peas (pigeon peas, cow peas, or kidney beans) 2 medium ham hocks 3 cloves garlic, diced 3 large onions, diced 1 medium green pepper, diced 1 tsp. oregano 2 tsps. thyme 1 tsp. basil salt and pepper to taste hot pepper sauce to taste
Directions:
Wash the cup of peas, then soak them overnight in water. Keep the peas covered. The next day, boil the ham hocks for 1 1/2 to 2 hours in enough water to cover them. Add the ham hocks and water to the peas and the water they soaked in. Cook together for 1 hour. While they're cooking, saute' the garlic, onions, green pepper, oregano, thyme, basil, salt and pepper, and hot pepper sauce in a little vegetable oil. Then add them to the ham hocks and peas. Add the rice and enough water to cover all the ingredients, about 1 1/2 inches. Stir gently. Then cover the pot and bring to a boil. Reduce the heat to simmer for another 1/2 hour. Serves. 10. |
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