HOPPIN JOHN

1 tablespoon olive oil

1 large ham hock

1 cup onion, chopped

1/2 cup celery, chopped

1/2 cup green pepper, chopped

1 tablespoon chopped garlic

1 pound black-eyed peas, soaked overnight and rinsed

1 quart chicken stock

Bay leaf

1 teaspoon dry thyme leaves

Salt, black pepper, and cayenne

3 tablespoons finely chopped green onion

3 cups cooked white rice

Heat oil in a large soup pot, add the ham hock and sear on all sides for 4 minutes. Add the onion, celery, green pepper, and garlic, cook for 4 minutes. Add the black-eyed peas, stock, bay leaves, thyme, and seasonings. Bring to a boil, reduce the heat and simmer for 40 minutes, or until the peas are creamy and tender, stir occasionally. If the liquid evaporates, add more water or stock. Adjust seasonings, and garnish with green onions. Serve over rice.

For a complete New Year’s Day menu, also serve collard greens.

from Emeril Lagasse

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