Hoppin' John 6

By SMSchreiber

Ingredients

• Ingredients
• 1 tablespoon(s) vegetable oil
• 2 stalk(s) celery, chopped
• 1 large onion, chopped
• 1 medium red pepper, chopped
• 2 clove(s) garlic, minced
• 1 package(s) (16-ounce) dry black-eyed peas
• 1 large (about 3/4 pound) smoked ham hock
• 2 can(s) (14 1/2 ounces each) chicken broth
• 1/4 teaspoon(s) red pepper, crushed
• 1 bay leaf
• 2 teaspoon(s) salt
• 2 cup(s) regular long-grain rice
• parsley, chopped, for garnish

Preparation

Step 1

Directions

In 4-quart saucepan over medium-high heat, heat vegetable oil. Add celery, onion, and red pepper; cook 10 minutes until golden. Add garlic; cook 2 minutes longer.
Rinse peas with running cold water and discard any stones or shriveled peas. Add peas, ham hock, chicken broth, crushed red pepper, bay leaf, 1 teaspoon salt, and 4 cups water to celery mixture; over high heat, heat to boiling. Reduce heat to low; cover and simmer 40 minutes or until peas are tender.
Meanwhile, prepare rice as label directs, but use 1 teaspoon salt and do not add margarine or butter.
In large bowl, gently mix pea mixture and rice. Serve hot. Garnish with chopped parsley if you like.