This is a Southern staple for New Year’s Day, eaten to bring good luck in the coming year.

(makes 8-10 servings)

Ingredients

2 cups field peas (or black-eyed peas), picked through and soaked overnight

1 smoked ham hock (substitute smoked ham, smoked sausage, or bacon)

Cold water to cover

1 cup chicken stock

2 tablespoons Canola oil

2 ribs celery, 1 medium onion, and 1 medium bell pepper, diced medium

1 Fresno or other hot chili, diced small (optional)

1-2 garlic cloves, sliced or minced

Salt, pepper, and (optional) Cajun or Creole seasoning, to taste

1 cup long-grain white rice, rinsed

Chopped green onions for garnish

Instructions

Place field peas (or black-eyed peas) into a large pot with smoked ham hock.  Cover with cold water by about 2 inches and bring to a simmer.

Cover, and simmer on low heat until peas are tender, about 2 hours.  Reserve 1 cup of cooking liquid and drain peas.

Add 1 cup chicken stock to the reserved cooking liquid to make 2 cups liquid total.

Pull the meat from the cooked ham hock and reserve with the cooked peas.

Clean the pot and add Canola oil and diced celery, onion, bell pepper, and optional hot pepper.  Season with salt, pepper, and optional Cajun or Creole seasoning.

Sauté over medium heat until softened, about 6-7 minutes.

Add sliced or minced garlic.  Stir and cook for 1 more minute.

Add rinsed rice to the pot and stir to coat with the fat in the pan, about 1 minute.

Add cooked peas and pulled meat to the pot.  Pour in two cups liquid (reserved cooking liquid + 1 cup chicken stock).  Stir to combine.

Bring to a simmer, cover, and cook over low heat until rice is cooked through, about 30 minutes.

Uncover, garnish with chopped green onions, and serve.