1
can (10 to 14.5 oz) diced tomatoes with green chiles, undrained
1
dried bay leaf
Salt to taste
6
cups hot cooked white rice
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Steps
1
Sort and rinse peas. Soak peas in enough water to cover at least 8 hours or overnight.
2
Drain and rinse soaked peas; set aside. In 4- to 6-quart Dutch oven, heat oil over medium heat. Add onion and celery; sauté about 5 minutes or until onion is translucent. Add garlic; sauté about 2 minutes or until fragrant.
3
Add ham hock, broth, tomatoes and bay leaf. Heat to boiling. Reduce heat to simmer; stir in soaked peas. Add salt to taste. Cook 50 to 60 minutes or until peas are tender.
4
Remove and discard bay leaf. Remove ham hock. Remove ham from bone; discard bone. Shred ham; return to Dutch oven and stir. Serve over hot cooked rice.
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Don’t have time to soak the peas overnight? Check the package. Most peas offer a quick-soak method right on the bag that calls for much less time.
For a little added kick, add some red pepper flakes to the pot when you add the peas.
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