Hopping John

Name: Hopping John
Ingredients: 1 pound dried black-eyed peas; Ham hock or Country Cured Ham skin and fat trimmings; 1 medium onion , finely chopped; 1 bay leaf; ¾ cup long grain rice; Salt and freshly milled pepper

Chef

Christopher Idone

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Cookbook

New Glorious American Food

Published by Welcome Books

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This image courtesy of Tom Eckerle

Serves8 to 10

CostInexpensive

Easy

Total Timea day or more

One Pot MealYes

OccasionBuffet, Family Get-together

Recipe Courseside dish

Dietary Considerationegg-free, lactose-free, peanut free, soy free, tree nut free

Five Ingredients or LessYes

Mealdinner

Taste and Texturemeaty, salty

Ingredients

1 pound dried black-eyed peas
Ham hock or Country Cured Ham skin and fat trimmings
1 medium onion, finely chopped
1 bay leaf
¾ cup long grain rice
Salt and freshly milled pepper

Instructions

Soak the peas overnight in several quarts of water. Dice the ham fat and render it in a large pot over moderate heat. Add the onions and cook until wilted.
Drain the peas and add them along with the bay leaf and cold water to cover. Add the ham hock or a large piece of ham skin, bring to a boil and reduce the heat to a simmer. Cover and cook for 45 minutes, or until the peas are almost tender.
Add the rice, cover and cook for 20 minutes, adding more water if necessary, until the rice is tender. Season to taste with salt and pepper and serve.