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Hoppin' John

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Hoppin' John

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2010-08-17 Other
4.4 11

1 small smoked ham hock (about 12 oz.) Winery: Yealands Estate Varietal: Sauvignon Blanc Region: New Zealand > Marlborough Type: White Wine starting at: $15.99

  • Servings: 4 Servings
  • Prep Time: 10 minutes
  • Cook Time: 4 hours
  • Total Time: Cost per Serving: $1.11

Ingredients:

1
Tablespoon
Vegetable Oil
2
Carrots, peeled and chopped
1
Small Onion, chopped (1 ¼ cup
1
Stalk Celery, chopped
2
(15.5 Oz.) Cans Black-eyed Peas, drained and rinsed
1
Small Smoked Ham Hock, about 12 oz.
Salt & Pepper
2 1/ 2
Cups
Cooked White Rice
Hot Sauce, optional

Directions:

Warm oil in a large skillet over medium-high heat. Add carrots, onion and celery. Cook, stirring often, until slightly tender, 3 to 5 minutes. Stir in peas and 1 cup water. Bring to a boil, scraping up any cooked bits.

Put ham in a slow cooker and pour pea mixture over it. Cook on low for 4 to 6 hours.

Remove ham and set aside. Season pea mixture with salt and pepper. When ham is cool enough to handle, shred it; discard fat, gristle and bone. Stir meat into peas and spoon over rice. If desired, sprinkle with hot sauce