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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Enjoy Hoppin' John as a side dish for a Southern meal along with other staples such as Fried Cabbage and Chicken and Onions. Ingredients:
1 (16-ounce) package dried black-eyed peas |
2 large ham hocks (about 3/4 pound) |
2 tablespoons bacon drippings |
4 cups water |
1 large onion, cut into wedges |
1 teaspoon salt |
1 teaspoon pepper |
1/2 to 1 teaspoon dried crushed red pepper |
1/2 teaspoon dried thyme |
2 bay leaves |
1 teaspoon minced garlic |
1 chicken bouillon cube |
hot cooked white rice |
Directions:
1. Bring dried black-eyed peas and water to cover to a boil in a Dutch oven; remove from heat, and let stand 1 hour. Drain.
2. Remove skin from ham hocks. Chop meat from ham hocks, reserving bones.
3. Sauté meat in hot bacon drippings in a large skillet over medium-high heat 3 minutes or until slightly browned.
4. Combine peas, meat, bones, 4 cups water, and next 8 ingredients in Dutch oven. Bring to a boil; reduce heat and simmer, gently stirring occasionally, 1 to 1 1/2 hours or until peas are tender. Remove and discard bones. Serve over rice.
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