Hoppin’ John

Recipe makes 10 servings

Whatcha Need

• 2 Tablespoons bacon drippings (or vegetable oil)
• 1 medium onion, diced
• 2 ribs celery, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 5 cups low sodium chicken broth, plus more if needed
• 1 can (10 ounce) diced tomatoes with green chilies, undrained
• 1 smoked ham hock
• 1 pound dried black-eyed peas
• Salt and black pepper, to taste
• White or brown rice, for service

Whatcha Do

1. In a large dutch oven or stockpot, heat the bacon drippings over medium-high heat. Add the onion, celery, and bell pepper and cook until the onions are translucent and tender—about 5 minutes. Add the garlic and cook for about 1 minute or until fragrant.

2. Add the broth, undrained tomatoes, and ham hock, and stir to combine. Bring to a boil. Stir in the black-eyed peas. Season with salt and pepper to taste. Reduce to a simmer, cover, and cook for 30 to 35 minutes or until the peas are tender.

3. After 30 minutes, check the liquid level; if it's too soupy, cook with the lid off for another 15 minutes or so. If it's too thick, splash in a little more broth. Taste for seasonings and adjust as needed.

4. While the peas cook, prepare the rice according to the package instructions. Two cups of uncooked rice should yield 6 to 8 cups of cooked rice, depending on the variety. Serve peas over the cooked rice—mixing together if desired.

You may choose, if you wish, to use frozen or canned black-red peas. The cook time will be considerable less