A true southern favorite. Black-eyed peas flaovired with smokey ham and garlic. Yum.
A true southern favorite. Black-eyed peas flaovired with smokey ham and garlic. Yum.Hoppin' John Black-Eyed Peas
Ingredients
- 1 tbsp Olive oil
- 1 large Ham hock
- 1 cup Onion, chopped
- 1/2 cup Celery, chopped
- 1/2 cup Green pepper, chopped
- 1 tbsp Garlic, chopped
- 1 lb Black-eye peas, soaked overnight and rinsed
- 1 quart Chicken stock
- Bay leaf
- 1 tsp Dried thyme leaves
- Salt to taste Pepper to taste
- Cayenne to taste
- 3 tbsp Green onion, finely chopped
- 2-3 cups Rice, cooked
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Directions
The night before you want to make this recipe make sure to soak the black-eyed peas. They need to be soaked overnight, then drained and rinsed before preparing the recipe. In a large heavy bottomed pot, heat the oil then add the ham hock. Cook the ham hock on each side for a few minutes. Next add the onion, celery, pepper and garlic, cook until fragrant and limp. When the vegetables are ready add the black-eyed peas, the stock, bay leaf, thyme, salt, pepper and cayenne. Bring the mixture to a boils, stirring well, then reduce to medium heat and simmer until the black-eyed peas are tender, which should take a bit more than 30 minutes. The stock will boil down, and if the liquid should get too low you can add more water or stock. Taste for seasoning and serve hot over white rice with the green onions.