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Hopping John (black-eyed peas)

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They serve this in the South for luck on New Year’s Day.

1 pound dried black-eyed peas
ham hock
1 medium onion, finely chopped
1 bay leaf
¾ cup long-grain rice
salt and freshly milled pepper

Soak the peas overnight in several quarts of water. Dice the ham hock 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.Bring to a boil and reduce the heat to a simmer. Cover and cook for 45 minutes or ntil 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

Serves 8 to 10 

 

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