Black-Eyed Peas and Rice

Ingredients

• 2  bay leaves 
• 1 cup black-eyed peas dried
• 3 cups rice cooked
• 1 cup ham diced lean
• 1 clove garlic minced
• 0.5 cup bell pepper green chopped
• 6 servings salt and ground pepper black to taste
• 1 tablespoon olive oil 
• 1  onion chopped
• 2 pinches paprika to taste
• 2 cups water 

Equipment

• pot

Directions

1. Place black-eyed peas into a large container and cover with several inches of cool water; let stand 8 hours to overnight.
2. Drain and rinse.
3. Heat olive oil in a pot over medium heat; cook and stir ham until browned, about 5 minutes.
4. Add onion, green bell pepper, and garlic; saute until onion is tender, about 10 minutes.
5. Add black-eyed peas, water, bay leaves, paprika, salt, and black pepper; cover pot with a lid and simmer until peas are tender, 40 to 50 minutes.
6. Remove bay leaves from black-eyed peas mixture and stir in rice. Simmer until all the liquid is evaporated, 5 to 10 more minutes.