Sea Island Red Peas and Rice
Small, earthy Sea Island red peas simmered with smoked meat and served over rice, a heritage dish preserved by Gullah Geechee farmers and seed keepers.
- Prep
- 15 min
- Cook
- 90 min
- Total
- 105 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 340 kcal
Equipment
- •Dutch oven
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 10
- carbs
- 46
- protein
- 16
- calories
- 340
Instructions
- 1
Drain the soaked peas. Put them into a Dutch oven with the ham hock, onion, garlic, and bay leaf.
- 2
Add enough water to cover everything by about 2 inches. Bring the pot to a boil on the stovetop.
- 3
Turn the heat down. Cover the pot halfway with the lid and simmer gently for 1 to 1.5 hours until the peas are tender.
- 4
Take out the ham hock and shred the meat. Throw away the bone and skin, then stir the meat back into the pot.
- 5
Add salt and pepper to taste.
- 6
Simmer for a few more minutes so the flavors blend together.
- 7
Ladle the peas over steamed white rice. Serve with hot pepper vinegar on the side.
Chef's tips
Sea Island red peas hold their shape well, so keep the burner on a gentle simmer. Soaking them overnight cuts down the cooking time.
Storage
Refrigerate in an airtight container up to 4 days; freezes well up to 3 months.
Reheating
Reheat gently on the stovetop with a little added water or broth.
Common mistakes to avoid
- •Boiling the peas too hard, which can split their skins
- •Adding salt too early, which can make the peas tough
Serving suggestions
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