Hoppin' John

Ingredients

• 1 cup dried black-­‐eyed peas, cowpeas or red peas
• 1 teaspoon cooking oil of choice
• 1⁄2 cup chopped Spanish onion
• ⅓ cup diced double smoked slab bacon
• 1 boneless ham hock, diced, (1⁄4 lb yield)
• 1 fresh chili pepper, slit down one side
• 1 Sprig of fresh thyme
• 6 cups water or stock
• 1 cup Long-­‐Grain unconverted white rice
• Salt and freshly ground black pepper, to taste

Instructions

1. 1
   Sort and wash the peas, picking out stones. Reserve.
2. 2
   Heat a 4-­quart saucepan over medium heat. Add the oil, then the bacon. Cook, stirring the bacon without browning. Add the onion and cooking until soft and translucent.
3. 3
   Add the reserved cleaned peas to the pot, along with the ham hock, hot pepper, thyme and water. Bring the mixture to a boil and reduce to a simmer. Cook for approximately 45 minutes until the beans are three quarters tender; and not mushy.
4. 4
   Measure the liquid remaining in the pot. At this point you should have 2 cups of liquid in the pot, adjust as needed. Add the rice to the pot along with 1⁄2 teaspoon of salt and black pepper to taste. Return the pot to a boil. Reduce to a simmer and cook covered for 15-­‐20 minutes. Remove from the heat and let the carry-­‐over cooking finish the hoppin’ john until the rice is tender. Serve hot or at room temperature.