Hoppin' John

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 12
• 1 lb dried black-eyed peas
• 2 tablespoons vegetable oil
• 1 large onion, peeled and finely chopped
• 2 -3 large garlic cloves, minced
• 1 teaspoon oregano
• 5 cups chicken stock
• 1 -2 lb smoked lamb shanks or 1 -2 lb smoked ham hock
• 8 cups hot cooked rice

Recipe

• 1 soak peas overnight with water to cover by 2 inches. drain and set aside.
• 2 in large dutch oven, saute' onion and garlic in oil until onion is transparent. add peas, oregano, chicken stock, and lamb.
• 3 bring to a boil; lower heat, cover and cook slowly until peas are tender, about 30-40 minutes (i usually cook mine about an hour), adding additional liquid if needed.
• 4 remove shanks/hocks, setting aside until cool enough to handle; pick meat from bones and add it back to the peas (discard skin, fat, and bones). add salt to taste.
• 5 serve over rice.