Recipe for Hoppin’ John

Hoppin’ John

Serves:  10
Total Time:  1 hour, 5 minutes plus overnight soaking

Ingredients

• 1 pound dried black eyed peas
• 1 small smoked ham hock (about ½ pound)
• 2 bay leaves
• 2 cloves garlic, smashed and peeled
• 10 cups water
• ½ pound fresh spicy chorizo sausage or a spicy Italian sausage
• 1 cup rice
• 1 t. salt
• 1 c. sliced scallions (6 to 7)
• 1 large bell pepper, diced

Directions

• Soak the black eyed peas overnight in water, to cover by 2 inches.  Drain well.
• In a large pot, combine the drained black eyed peas, ham hock, bay leaves, garlic and water.
• Bring to a boil, reduce to a high simmer, partially cover and cook until the peas are almost tender, about 45 minutes.
• Meanwhile, prick the chorizos in several places with the tines of a fork.  Fill a medium skillet with about 1/8 inch of water.  Add the sausages and bring to a boil over medium high heat.
• Cook the chorizos until cooked through, about 10 minutes.  Set them aside and discard the cooking juices.  When cook enough to handle, cut the sausages into ½ inch dice.
• Add the chorizos, rice and salt to the pot, recover and cook until the rice is tender, about 20 minutes.  Stir in the scallions and bell pepper about 10 minutes before the rice is done.  If desired, pull off any meat from the ham hock and add to the pot.  Discard bay leaves.

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