Red Field Peas and Rice
Tuesday, November 15, 2022
One of my fondest memories of comfort foods would be my mother’s Red Beans and Rice. While this recipe is a riff on it, I tend to like the use of Red Field Peas. They are earthier which just feels more right compared to your plained-down red bean. The ham hocks add a smokiness while the andouille rounds this Red Field Peas and Rice. Add a splash of balsamic toward the end to cut the richness with its acid.
Ingredients
1 cup Red Field Peas
1 Tbsp. olive oil
1 lb. andouille sausage, cut into 1" pieces
1 medium yellow onion, diced
2 stalks celery, diced
2 medium red bell peppers, diced
2 smoked ham hocks
1 qt. chicken stock
1 cup Carolina Golden Rice
2 green onions, finely chopped
Instructions
In a bowl, add the Red Field Peas and cover with cold water and allow them to soak over night.
Drain the water from the Red Field Peas set them aside.
In a Dutch oven, heat the olive oil over medium heat.
Add the andouille sausage and sautee until it begins to brown.
Using a slotted spoon, remove the andoille sausage onto a paper towel lined plate.
Add the onion, celery and red bell pepper to the pot and sautee until the onion start to become translucent.
Add the Red Field Peas back to the pot and allow them to be coated by the season oil.
Add the andouille sausage, ham hocks and chicken stock. Bring the stock to a simmer and allow them the pot to simmer until the peas become tender. Approvimately 1 - 1½ hours.
Remove ¼ cup of the peas and broth. Blend until smooth in a blender. Add the slurry back to the pot.
Cook the Carolina Golden rice per instructions.
Serve the Red Field Peas on top of a scoop of irce and top with green onions.
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Main
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