Emeril's Hoppin' John

• Gluten free

• Produce

  • 1 Bay leaf
  • 1 lb Black-eyed peas
  • 1/2 cup Celery
  • 1 tbsp Garlic
  • 3 tbsp Green onion
  • 1/2 cup Green pepper
  • 1 cup Onion
  • 1 tsp Thyme, dry leaves

• Canned Goods

  • 1 qt Chicken stock

• Pasta & Grains

  • 3 cups Rice

• Baking & Spices

  • 1 Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

Found on thetasteplace.com

Description

Ingredients

• 1 tablespoon olive oil
• 1 large ham hock (we removed this after simmering, so I didn’t count Points).
• 1 cup onion, chopped
• ½ cup celery, chopped
• ½ 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 steamed rice (we used brown rice)

Directions

• 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, remove the ham hock and bay leaf, then garnish with green onions.
• Serve over rice.