Hoppin' John
Ingredients
- 1 pound dried black-eyed peas
- 1 large onion, coarsely chopped
- 1 meaty ham hock
- 4 teaspoons TABASCO® brand Original Red Sauce, divided
- 1 bay leaf
- 1 teaspoon salt
- 1 cup rice
- 1 cup seeded, diced tomato
- 1 cup finely chopped green onion
- 1/4 cup minced parsley
- Freshly ground black pepper
Preparation
Sort and wash peas. Add peas to a 6 to 8-quart stock pot with enough water to cover by 2 inches. Let stand overnight.
The next day, place stock pot over medium-high heat; bring to boil. Add onion, ham hock, 2 teaspoons TABASCO® Sauce and bay leaf. Lower heat; simmer 1 hour. Add salt; continue cooking until peas are very soft. Remove ham hock from pot, shred meat and return to pot.
Cook rice according to package directions. Add to black-eyed peas; simmer over low heat for 2 to 3 minutes. Stir in remaining 2 teaspoons TABASCO® Sauce.
Combine tomato, green onion and parsley in small bowl.
To serve, sprinkle the tomato-onion garnish over black-eyed peas and rice. Season with black pepper.
Makes 8 to 10 servings.
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