Hoppin' John

Ingredients

• 1 tablespoon vegetable oil
• 2 celery stalks, chopped
• 1 large onion, chopped
• 1 medium-size red pepper, chopped
• 2 garlic cloves, minced
• 1 16-ounce package dry black-eyed peas
• 1 large smoked ham hock (about 3/4 pound)
• 2 13 3/4- to- 14 1/2-ounce cans chicken broth
• 1/4 teaspoon crushed red pepper
• 1 bay leaf
• 2 teaspoons salt
• 2 cups regular long-grain rice
• chopped parsley for garnish

Directions

1. 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.

2. 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.

3. Meanwhile, prepare rice as label directs, but use 1 teaspoon salt and do not add margarine or butter.

4. In large bowl, gently mix pea mixture and rice. Serve hot. Garnish with chopped parsley if you like.

Submitted 6/13/05.
Source: Unknown
Submitted By: Teresa Johnson
techgoddess@att.net
Hoppin' John