Extreme
12-31-2009, 09:32 AM
Bigwheel's World Famous Top Secret Hoppin John (Revised 02-01-01)
1 1/2 lb dried black eyed peas
2 ham hocks
3 Knorr Chicken Bullion Cubes
1 large chopped onion
1/2 chopped bell pepper
1 stalk chopped celery
2-4 garlic cloves
1 bay leaf
1 t. thyme
1-2 chopped fresh japs
1 cup Uncle Bens Quick cooking rice
2 T. Cooking Oil
Salt and pepper to taste
Brown up the hocks in the oil in a big stew pot. Add the onions, celery,
japs, bell pepper and sautee till the onions turn translucent. Fill the pot
about 2/3 full with water then add the boullion, bay leaf, thyme and garlic.
Simmer with a lid till the hocks are tender, about 2 hours. Add the peas and
simmer till tender..about an hour maybe less. Remove and discard the
Bay Leaf. Remove the hocks..cool, skin, chop then return meat to the pot.
Add the rice and continue simmering till the rice gets done. Add water or
chicken stock anywhere along way if it gets dry. Serve over..under and
alongside cornbread.
defiate keeper:cool:
1 1/2 lb dried black eyed peas
2 ham hocks
3 Knorr Chicken Bullion Cubes
1 large chopped onion
1/2 chopped bell pepper
1 stalk chopped celery
2-4 garlic cloves
1 bay leaf
1 t. thyme
1-2 chopped fresh japs
1 cup Uncle Bens Quick cooking rice
2 T. Cooking Oil
Salt and pepper to taste
Brown up the hocks in the oil in a big stew pot. Add the onions, celery,
japs, bell pepper and sautee till the onions turn translucent. Fill the pot
about 2/3 full with water then add the boullion, bay leaf, thyme and garlic.
Simmer with a lid till the hocks are tender, about 2 hours. Add the peas and
simmer till tender..about an hour maybe less. Remove and discard the
Bay Leaf. Remove the hocks..cool, skin, chop then return meat to the pot.
Add the rice and continue simmering till the rice gets done. Add water or
chicken stock anywhere along way if it gets dry. Serve over..under and
alongside cornbread.
defiate keeper:cool: