Hoppin’ John
- 4
Ingredients:
1¼ cups Dried black-eyed peas
4 cups Ham hock broth or stock (keep some extra on hand)
2 cups Chopped bacon or cooked ham removed from the hock bone
1½ cups Onion, chopped small
1 each Garlic clove, minced (optional)
1 each Bay leaf
Instructions:
Soak the beans overnight in water to plump the peas, and then rinse them the next day before cooking. Put sautéed ham hock (or bacon) and diced onions in a heavy soup pot. Sauté for 5 to 10 minutes, then add garlic and stir. Add black-eyed peas to the hot mixture and stir well to coat the peas. Once the peas are coated well, add the ham broth and bay leaf, then cover and cook peas slowly for 1½ hours. In a separate pot, cook an 8-ounce bag of converted rice, following the instructions on the bag. Thirty minutes before serving, add one cup of cooked rice to the peas and let simmer with the lid on for another half hour. Serves 6 or more.