Jamaican Rice And Peas
From Denise Richardson
1996
Ingredients
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.
Appetizers