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Hoppin’ John
Jon Davies
Print Recipe
Course
Main Course
Ingredients
½
onion diced
1
green pepper diced
2
stalks celery diced
1
ham hock
2
cups
black-eyed peas soaked
1
cups
rice
1
piece
cooked andouille sausage chopped
1
bay leaf
3
cups
chicken stock
1
cup
bean cooking liquid
1
teaspoon
red pepper flakes
1
jalapeno pepper chopped
½
teaspoon
thyme
Salt
pepper
3
tablespoons
3
cloves
of garlic
Instructions
Cook black-eyed peas with ham hock and bay leaf until tender. Drain, reserving liquid.
In heavy saucepan, heat oil and sweat veggies.
Add sausage and spices.
Add rice and lightly toast.
Add peas and liquid. Bring to simmer.
Cover. Bake at 350° for 20 minutes.
Uncover, fluff with fork to release steam.
Add meat from ham hock. Season. Garnish with chopped green onions.