Hoppin' John

from Lowcountry Cooking

1 cup small dried beans such as cowpeas or black-eyes
5 to 6 cups water
1 dried hot pepper (optional)
1 smoked ham hock
1 medium onion, chopped (about 3/4 cup)
1 cup long-grain white rice


Wash and sort the peas. Place them in the saucepan, add the water, and
discard any peas that float. Gently boil the peas with the pepper, ham
hock,
and onion, uncovered, until tender but not mushy - about 11/2 hours - or
until
2 cups of liquid remain. Add the rice to the pot, cover, and simmer over
low
heat for about 20 minutes, never lifting the lid.
Remove from the heat and allow to steam, still covered, for another 10
minutes. Remove the cover, fluff with a fork, and serve immediately.


Hoppin' John Jambalaya

2 Tbsp Vegetable Oil
2 large onions -- chopped
1 green pepper -- chopped
1/2 cup chopped fresh parsley
3 garlic cloves -- chopped
2 Lbs. Smoked Hot Sausage -- sauteed and sliced
1 Lb Salt Pork, Boiled 15 Minutes -- cut into small piece
1 Lb Black-Eyed Peas, Boiled Until About Half-C
6 cups chicken broth
3 cups rice
salt and freshly ground pepper
1 bunch green onions -- chopped

Heat oil in Dutch oven or other large pot over medium heat. Add onion,
green pepper, parsley and garlic, and saute about 10 minutes. Add sausage,
salt pork, peas and chicken broth and bring to boil. Add rice and return
to boil. Cover tightly and simmer about 45 minutes; DO NOT LIFT LID.
Season with salt and pepper to taste and add green onion, mixing well. Let
stand about 5-10 minutes before serving. Makes 12 - 16 servings.


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