Classic Hoppin' John

By ClaudiaJan

Ingredients

• 1 tab. veg. oil
• 2 stalks celery, chopped
• 1 large onion,chopped
• 1 med. red pepper, chopped
• 2 gloves garlic
• 1 lb. dry black eyed peas
• 1 pound ham hocks, smoked
• 4 cups chicken broth
• 1/4 tsp. red pepper
• 1 bay leaf
• 2 tsp. salt
• 2 cups long grain rice
• Parsley, chopped for garnish

Details

Servings 8

Preparation

Step 1

Heat vegetable oil. Add celery, onion and red pepper. Add garlic. Cook until golden, 10 minutes.

Rinse peas with cold water. Add peas, ham hocks, chicken broth, crushed red pepper, bay leaf, salt and 4 cups of water to celery mixture. Bring to boil.

Reduce heat; cover and simmer for 40 minutes. Cook rice.

When peas are tender, remove meat from hocks. Discard bones.

In serving bowl, mix rice with pea soup. Garnish with parsely.