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Hoppin' John

Hoppin' John


1 tablespoon olive oil
1 large meaty ham hock
1 cup onion, chopped
1/2 cup celery, chopped
1/2 cup green pepper, chopped
1 tablespoon garlic, chopped
1 jalapeno pepper, diced, or to taste
1 pound black-eyed peas, soaked overnight and rinsed
4 cups (1 quart) low sodium chicken stock
1 whole bay leaf
1 teaspoon dry thyme leaves
1/2 teaspoon crushed red pepper flakes or to taste
1/2 teaspoon chipotle chile powder or to taste
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 tablespoons white vinegar, or to taste
White or brown rice, cooked, hot and ready for to serve
1/4 cup finely chopped green onions for garnish
  Hot pepper sauce, to taste

Cooking Instructions

1. Heat oil in a large soup pot or Dutch oven. Add the ham hock and sear it on all sides. Add chopped onion, celery, green pepper, garlic and jalapeno pepper. Cook for about 4 minutes or until vegetables begin to soften. Add the black-eyed peas, chicken stock, bay leaf, thyme, cayenne pepper, salt and pepper. Stir to mix.

2. Bring mixture to a boil. Reduce heat to a simmer and cook for 45 to 60 minutes, stirring occasionally, or until black-eyed peas are creamy and tender. If too much liquid evaporates, add more stock or water.

3. Taste and adjust seasonings. Remove ham hock and pick meat from the bone. Return the meat to the pot. Add vinegar and stir well to blend.

4. To serve, ladle over rice. Sprinkle with green onions. Add a dash or two of hot pepper sauce, if desired. Makes 8 to 10 servings

Adapted from recipe by Emeril Lagasse

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