Hoppin John
1 pound dried black-eyed peas
6 c. water and 2 1/2 c. water
2 ham hocks, smoked
2 medium onions
3 cloves garlic
2 bay leaves
1 c. long-grain white rice
10 oz diced tomatoes with chiles
1 large red bell pepper, diced
3 stalks celery, diced
1 jalapeno pepper, minced
2 t. Creole seasoning
3/4 t. thyme
3/4 t. ground cumin
3/4 t. salt
3 scallions, sliced
In large pot, add black-eyed peas, ham hocks, and 6 c. water. Cut 1 onion in half and add it to the pot along with garlic and bay leaves. Bring to a boil, reduce heat and simmer until beans are tender, approximately 2 to 2 1/2 hours. Remove ham, and shred meat from the bones, set aside. Drain peas. Remove and discard the bay leaves, onion and garlic. Add remaining water to the pot and bring to a boil. Add rice, cover, and simmer until the rice is almost tender, approximately 12-15 minutes. Chop the remaining onion and add all remaining ingredients except ham and scallions. Cook rice until tender, 5 to 7 minutes. Stir in the sliced scallions and meat from the ham hocks. Serve with hot sauce on the side.
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