HOPPIN’ JOHN – BLACK EYED PEAS AND RICE

 

1 pound dried black-eyed peas

1 pound spicy bulk pork sausage

1 large onion, chopped

Package of ham hocks

3 garlic cloves, smashed

2 quarts water

2 tablespoons crushed red pepper flakes

1-1/2 teaspoons freshly ground black pepper

1-1/2 teaspoons sea salt

4 cups of beef stock

2 tablespoons unsalted butter

3 cups Popcorn rice

 

1. In a large saucepan, bring peas and water to a boil over high heat.  Boil for 1 minute.  Remove pan from heat, cover tightly, and let stand for 1 hour. (Or you can put in a large bowl, combine peas with enough water to cover by 3 inches, and let stand overnight at room temperature.)  Drain well.
2. In a 5-quart Dutch oven, cook sausage, onion, ham hocks and garlic over medium heat, stirring often to break up sausage until it loses its raw look, about 10 minutes.  Pour off all excess fat.
3. Add the drained peas, water and red and black peppers.  Bring to a boil, reduce heat to low, and simmer, covered until peas are tender, about 1-1/4 hours.  Stir in ½ teaspoon salt.
4. Meanwhile, bring the beef broth, butter and remaining 1 teaspoon of salt to a boil in a medium saucepan over high heat.  Add rice, reduce heat to medium-low, and simmer, covered, until rice is tender and liquid has been absorbed, about 20 minutes.  Fluff the rice with a fork and transfer to a deep serving bowl.

 

EQUIPMENT NEEDED:    Large saucepan with lid        Heat resistant spatula

5-quart Dutch oven with lid          Measuring spoons     Measuring cups

Medium saucepan with lid             Large serving bowl