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Hoppin' John

Source of Recipe

unknown


List of Ingredients

1 lb. blackeyed peas soaked in water over night
4 cups chicken stock
2 c. water
2 Tbsp. olive oil
1 onion chopped
2 stocks of celery chopped
1 green bell pepper chopped
1 Tbsp. garlic chopped
2 tsp. Creole season
1 tsp. dried thyme leaves
salt and pepper to taste
1 lb. bacon or smoked sausage
1/2 c. chopped parsley
1 bay leaves
1 ham hock



Recipe

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, cook for 4 minutes. Add the black-eyed peas, stock, water, 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. Stir in chopped parsely. Adjust seasonings. Serve over rice.