Hoppin John
From waterlily 16 years ago
- 45 minutes to make
- Serves 8
This is my remembrance of my Pa Buck's version of this Southern classic.
Ingredients
- 1 tablespoon olive oil or bacon fat (My Pa Buck never had olive oil in his kitchen!) shopping list
- 1 large ham hock shopping list
- 1 cup onion, chopped shopping list
- 1/2 cup celery, chopped shopping list
- 1/2 cup green pepper, chopped shopping list
- 1 tablespoon chopped garlic shopping list
- 1 pound black-eyed peas, soaked overnight and rinsed shopping list
- 1 quart chicken stock shopping list
- Bay leaf shopping list
- 1 teaspoon dry thyme leaves shopping list
- salt, black pepper, and cayenne shopping list
- 3 tablespoons finely chopped green onion shopping list
- 3 cups steamed white rice shopping list
How to make it
- Heat oil or bacon drippingsin a large soup pot, add the ham hock and sear on all sides for 4 minutes. Add the onion, celery, green pepper, and garlic, cook for 4 minutes. Add the black-eyed peas, stock, bay leaves, thyme, and seasonings. Bring to a boil, reduce the heat and simmer for 40 minutes, or until the peas are creamy and tender, stir occasionally. If the liquid evaporates, add more water or stock. Adjust seasonings, and garnish with green onions. Serve over rice, white bread, or cornbread.
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