Thursday, December 27, 2012

Hoppin' John

(from Emeril Lagasse on

1 T olive oil
1 large ham hock (or bacon or sausage)
1 c onion, chopped
1/2 c celery, chopped
1/2 c green pepper, chopped
1 T chopped garlic
1 lb black eyed peas, soaked overnight and rinsed
1 quart (4 cups) water
1 bay leaf
1 t dry thyme leaves
Cayenne (ground red pepper)
3 T finely chopped green onion
3 c steamed white rice

Heat oil in a large soup pot. Add the ham hock and sear on all sides for 4 minutes. Add the onion, celery, green pepper and garlic, and cook for 4 minutes. Add the black eyed peas, water, bay leaf, thyme and seasonings. Bring to a boil, reduce the heat and simmer for 40 minutes, or until the peas are creamy and tender, stirring occasionally. If the liquid evaporates, add more water or stock. Adjust seasonings. Garnish with green onions and serve over rice.

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