Hoppin' John

Name: Hoppin' John
Ingredients: 1 lb dried black-eyed peas; 2 tablespoons vegetable oil; 1 large onion, peeled and finely chopped; 2 -3 large garlic cloves, minced; 1 teaspoon oregano; 5 cups chicken stock; 1 -2 lb smoked pork shanks or 1 -2 lb smoked ham hock; 8 cups hot cooked rice

8 ingredients

5 steps

Ingredients

1 lb dried black-eyed peas
2 tablespoons vegetable oil
1 large onion, peeled and finely chopped
2 -3 large garlic cloves, minced
1 teaspoon oregano
5 cups chicken stock
1 -2 lb smoked pork shanks or 1 -2 lb smoked ham hock
8 cups hot cooked rice

Directions

1

Soak peas overnight with water to cover by 2 inches. Drain and set aside.
2

In large Dutch oven, saute' onion and garlic in oil until onion is transparent. Add peas, oregano, chicken stock, and pork.
3

Bring to a boil; lower heat, cover and cook slowly until peas are tender, about 30-40 minutes (I usually cook mine about an hour), adding additional liquid if needed.
4

Remove shanks/hocks, setting aside until cool enough to handle; pick meat from bones and add it back to the peas (discard skin, fat, and bones). Add salt to taste.
5

Serve over rice.