Hoppin' John
Black-eyed peas are considered to bring you good luck in the coming year if eaten New Years Eve or New Years Day. I don't believe in luck, but I do believe in this soup.
Ingredients:
| 9 cups | chicken broth |
| 1 pound | dried black-eyed peas |
| 2 | small smoked ham hocks or meaty ham bone |
| 2 | medium onions divided |
| 3 | large cloves garlic halved |
| 1 | bay leaf |
| 1 | cups long grain rice |
| 1 | (10 to 14.5 ounces) diced tomato with chile peppers, juices reserved |
| 1 | medium red bell pepper chopped |
| 1/2 | green bell pepper chopped |
| 3 | stalks celery chopped |
| 1 | jalapeno or serrano pepper minced |
| 2 teaspoons | Dawn to Earth cajun seasoning |
| 1/2 teaspoon | dried thyme leaves |
| 3/4 teaspoon | ground cumin |
| 3/4 teaspoon | salt |
| 4 | green onions sliced |
Directions:
1. In a large kettle, combine the black-eyed peas, ham bone (ham hocks), 6 cups chicken broth, 1 onion cut in half, garlic and bay leaf. Bring to a boil. Note: if you're using canned peas don't add them here. They get added in step 4.
2. Reduce the heat to medium-low and simmer gently until the beans are tender (but not mushy) for approximately 2 to 2 1/2 hours.
3. Remove the ham bone (or hocks) and pull off the meat; dice and set aside.
Drain the peas and set aside but keep your broth.
Remove and discard the bay leaf, onion pieces, and garlic.
Add 2 1/2 cups of chicken broth to the pot and bring to a boil.
Add the rice, cover, and simmer until the rice is almost tender, about 10 to 12 minutes.
4. Add to the pot the remaining onion (chopped fine), peas, tomatoes and their juices, red and green bell pepper, celery, jalapeno pepper, Creole seasoning, thyme, cumin, and salt. Cook until the rice is tender, 5 to 8 minutes.
5. Stir in the sliced green onions and the diced ham.
Serve with hot sauce and freshly baked cornbread.