Hoppin' John

Yield: Makes 8 to 10 servings

Ingredients

• 1  (16-ounce) package dried black-eyed peas
• 2  large ham hocks (about 3/4 pound)
• 2  tablespoons  bacon drippings
• 4  cups  water
• 1  large onion, cut into wedges
• 1  teaspoon  salt
• 1  teaspoon  pepper
• 1/2  to 1 teaspoon dried crushed red pepper
• 1/2  teaspoon  dried thyme
• 2  bay leaves
• 1  teaspoon  minced garlic
• 1  chicken bouillon cube
• Hot cooked white rice

Preparation

Bring dried black-eyed peas and water to cover to a boil in a Dutch oven; remove from heat, and let stand 1 hour. Drain.

Remove skin from ham hocks. Chop meat from ham hocks, reserving bones.

Sauté meat in hot bacon drippings in a large skillet over medium-high heat 3 minutes or until slightly browned.

Combine peas, meat, bones, 4 cups water, and next 8 ingredients in Dutch oven. Bring to a boil; reduce heat and simmer, gently stirring occasionally, 1 to 1 1/2 hours or until peas are tender. Remove and discard bones. Serve over rice.