Hoppin' John

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By Chef Irv Miller
Makes 6 servings
  1. 1 ¼ cup dried black-eyed peas
  2. 4 cups ham hock broth or stock (keep some extra on hand)
  3. 2 cups chopped bacon or cook ham removed from the hock bone
  4. 1 ½ cups onion, chopped small
  5. 1 each garlic clove, minced (optional)
  6. 1 bay leaf


  1. Soak beans over night in water to plump the peas, and then rinse them the next day before cooking.
  2. In a heavy soup pot add sautéed ham hock or bacon and diced onions.
  3. Sauté for five to ten minutes, then add garlic and stir.
  4. Add the black-eyed peas into the hot mixture and stir well to coat the peas.
  5. Once the peas are coated well, add the ham broth and bay leaf, then cover and cook the peas slowly for 1 and ½ hours.
  6. In a separate pot cook rice.
  7. Thirty minutes before serving add the rice to the peas and let simmer with the lid on for another half hour.

Recipe compliments of Jackson's Steakhouse, Pensacola, Florida

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