Here is a southern favorite here!
Hoppin John!
Makes 6-8 servings
Ingredients:
6 cups hot cooked rice
1 bag (1 pound) dried black eyed peas, soaked overnight and
rinsed
1/4 cup salted butter
1 smoked ham hock, or 1 cup Ham chopped (we use left over ham,
but any ham works)
1 red bell pepper, diced
3 red sweet chilies, diced
1 medium white onion, diced
2 small celery stalks
3 garlic cloves, finely chopped
4 cups chicken broth (I like to mix it half and half with
chicken broth and vegetable broth)
1 bay leaf
Cajun seasoning
Salt and pepper
Directions:
- Sort and rinse peas. Soak peas in enough water to cover at least 8 hours
or overnight. Drain and rinse peas;
set aside. In a large pan, heat
butter over medium heat. Add onion,
pepper, celery, and chilies. Sauté about 5 minutes or until onions are
translucent. Add garlic and cook
for another 2 minutes.
- Add ham hock,
brother, and bay leaf. Heat to a
boil and reduce to simmer, stir in soaked peas. Add salt to taste and cook 50-60 minutes
or until peas are tender.
- Remove and discard bay
leaf, remove ham hock. Remove the
ham from the bone: discard bone and shred ham. Return ham back to the pot and
stir. Serve over cooked rice.
