Serves 6

Sea Island red peas are available from Anson Mills (www.ansonmills.com).

PEAS

2 tablespoons canola or vegetable oil

1 large onion, finely chopped

4 cloves garlic, finely chopped

1 cup white wine

8 cups vegetable or chicken broth

1 ham hock or any ham scrap

3 bay leaves

2 cups Sea Island red peas (available through Anson Mills) or black-eyed peas, soaked overnight and drained

Salt and pepper, to taste

1. In a large flameproof casserole over medium heat, heat the oil. Cook the onion, stirring often, for 10 minutes. Add the garlic and cook 1 minute more. Add the wine and cook, stirring often, for 10 minutes more or until it reduces to 2 tablespoons.

2. Add the vegetable or chicken broth, ham, bay leaves, peas, salt, and pepper. Bring to a boil, lower the heat, and simmer for 1 hour, or until the peas are tender.

3. Set a colander over a large bowl. Drain the peas, and return the cooking liquid to the pan, and let it come back to a boil. Lower the heat and simmer steadily for 15 to 20 minutes, or until you have a rich, flavorful broth. Tip the liquid into another bowl. Remove the ham from the bone.

RICE

8 cups water

Salt, to taste

2 cups Carolina Gold Rice or another long-grain white rice, rinsed with warm water until the water runs clear

4 tablespoons butter

Hot sauce, to taste

2 scallions, thinly sliced (for garnish)

1. In a large pot, bring the water and a pinch of salt to boil.

2. Add the rice and cook, stirring often, until it is tender, but still has some bite.

3. In the flameproof casserole, melt the butter. Remove from the heat and gently fold in the rice, peas, and ham. Add enough of the cooking liquid to flavor the dish; it should not be soupy. Add hot sauce and taste for seasoning. Add more salt, if you like. Garnish with scallions. Adapted from Ben Adams