Hoppin' John
Ingredients
- 1 Pork Shank or Ham Hock
- 1 cup Red Sea Island peas soaked overnight
- 1 1/2 cups Carolina Gold Rice preferably parboiled
- 2 stalks celery chopped
- 1 yellow onion diced
- 1 green bell pepper diced
- 2 tsp Kosher salt
- 1/8 tsp ground black pepper
- 1/4 tsp cayenne pepper
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp ground thyme
- 2 tsp Chicken Soup Base I used Better than Bouillon
- 6 cups water
- 4 - 6 tbsp olive oil
- 1 tbsp rice vinegar optional
Instructions
- Soak peas overnight in cold water.
- In a large cast iron pot, heat oil over medium-high heat. Add pork shank and vegetables to oil. Cook 2-3 minutes, stirring frequently until vegetables begin to soften.
- Add all of the seasonings to the pot and stir well. Stir in water and chicken base. Allow mixture to boil for 5 minutes and add drained cowpeas. Lower heat, cover and cook for 40-45 minutes until peas are tender.
- Taste broth and add additional seasonings if desired. Stir in rice and cover.
- Let simmer 20-30 minutes until rice is tender and liquid has fully absorbed into the rice and peas. Remove pot from heat. Stir in a splash of rice vinegar. Spoon rice and peas into bowl or plate. If desired, garnish with chopped scallions or chives.
