SOUTHERN HOPPIN' JOHN

Southern Hoppin' John image

Provided by Beth Pierce

Categories Pork

Time 1h25m

Number Of Ingredients 19

8 oz dried black eyed peas (or frozen)
water
1 ham shank or hock
4 c low sodium chicken broth
1/2 tsp thyme leaves
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp ground black pepper
1/4 tsp ground cayenne
1/4 tsp crushed red pepper
2 bay leaves
1 1/2 c long grain rice uncooked
6 slice thick cut bacon
1 medium onion chopped
2 ribs celery chopped
1/2 red pepper chopped
1/2 yellow pepper
3 clove garlic minced
fresh chopped parsley (optional)

Steps:

1. If using dried beans rinse and soak the bean overnight in water. Cover the beans by 3 inches of cool water.
2. In a large pot over medium low heat combine the beans, ham shank, chicken broth, thyme leaves, onion powder, garlic powder, black pepper. cayenne pepper, crushed red pepper and bay leaves. Cover and simmer for 45-60 minutes or until the beans are soft.
3. Cook the rice according to package directions.
4. When the beans are a little more than halfway cooked brown the bacon in a large skillet over medium heat. When the bacon is a few minutes away from being fully browned add the onions, celery, and bell peppers. Cook for 5 minutes or until soft. Add the garlic; cook for 1 minute stirring constantly.
5. Discard the ham shank or ham hock and using a large slotted spoon so most of the liquid is left behind add the black eyed peas to the skillet with the vegetable mixture and heat through. Spoon the black eyed bean/vegetable mixture over the rice. If desired sprinkle with fresh parsley. Serve promptly.