Hoppin John

This is another somewhat labor intensive southern dish but well worth the effort.  In the South it is a tradition for New Year's Day. The New Year cannot begin without this meal.

2 cups dried black-eyed peas

1 large smoked ham hock

1 medium onion - chopped

1/2 red pepper flakes

Salt to taste

Wash dried peas and look carefully for any broken peas or stones. Place peas in a pot and put in enough water to cover by two inches. Bring peas to a rolling boil and remove from heat. Allow to stand for an hour in the hot water.  Add ham hock to the pot and return to the boil. Reduce heat to a simmer and continue to cook until tender. This will take about 90 minutes.  Watch the water level carefully so that it does not reduce too much but the end product should not be swimming.

Cook long grain rice by your favorite method.  Serve cooked peas over rice with bits of the lean  ham hock.

from the Southern Kitchen of
Rose Abrams