Augusta Hopping John

Total Time: 2 hrs 35 mins Preparation Time: 15 mins Cook Time: 2 hrs 20 mins

Ingredients

• 1 cup dried black-eyed peas
• 5 cups water, divided
• 2 teaspoons salt, divided
• 1 lb ham hock
• 6 slices bacon, cooked and crumbled
• 1 cup long grain rice, uncooked
• 1 medium onion, chopped
• 2 stalks celery, finely chopped
• 1 cup tomato, chopped
• 1 cup green onion, chopped
• 1 cup sharp cheddar cheese, finely shredded

Recipe

• 1 sort and wash peas; place in a dutch oven. cover with water 2 inches above peas; let soak 24 hours. drain, return to dutch oven. add 4 cups water and 1 teaspoon salt. bring to a boil; cover, reduce heat, and simmer 1 hour and 30 minutes or until tender. set aside.
• 2 place ham hocks in a medium saucepan; add water to cover. bring to a boil; cover, reduce heate, and simmer 40 minutes or until meat is tender. remove from bone; coarsely chop meat. you can do this at the same time that the peas are cooking.
• 3 add chopped meat, remaining 1 cup water, remaining 1 teaspoon salt, bacon, and next 3 ingredients to peas; stir well. bring to a boil; cover, reduce heat, and simmer 30 minutes or until rice is tender, stirring occasionally.
• 4 to serve, spoon into individual serving bowls. top each serving with tomato, green onions, and cheese.