Hoppin John
Ingredients
- 1 Rumba® pork hock, split
- 1 bay leaf
- 1/2 cup celery, diced
- 1 qt low-sodium chicken broth, pork broth or water
- 1 cup black eyed peas, soaked overnight
- 1 large yellow onion, chopped
- 1/4 tsp crushed red pepper
- 1 green bell pepper, chopped
- Salt and pepper (to taste)
Preparation
- Combine pork hock with drained peas, bay leaf, onion, celery, crushed pepper, broth and enough cold water to cover by 2 inches.
- Bring to a boil and gently simmer until the peas are cooked, about 2 hours.
- When the peas are cooked, add the green bell pepper and simmer an additional 5 minutes or until the pepper is soft.
- Season to taste with salt and pepper.
- Serve with boiled white rice, collard greens and cornbread.
PRODUCT BENEFITS
Rumba® meats provide the essential ingredient for your favorite traditional dishes. Readily available and of the highest quality, find out more about the benefits Rumba® has to offer.
