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Hoppin’ John New Year’s Tradition

Hoppin’ John, A New Year’s Tradition (3 variations)

Traditional

Ingredients
1 tablespoon olive oil
1 large ham hock (some use bacon)
1 cup onion, chopped
1/2 cup celery, chopped
1/2 cup red or green bell 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 (Optional)
3 cups cooked 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, and garnish with green onions. Serve over rice or
mix together.

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Veganize it!

Ingredients
1 tablespoon olive oil
2-4 Chopped/crumbled Field Roast Mexican Chipotle sausages (More or less to taste)
1 cup onion, chopped
1/2 cup celery, chopped
1/2 cup red or green bell pepper, chopped
1 tablespoon chopped garlic
1 pound black-eyed peas, soaked overnight and rinsed
1 quart vegetable stock (or No-chicken stock)
2 cups chopped kale (more if desired)
Bay leaf
3 tablespoons finely chopped green onion (Optional)
3 cups cooked rice
Directions
Heat oil in a large soup pot, add the onion and celery, green pepper, and garlic, cook for 4 minutes.Add the
black-eyed peas, stock, bay leaf. 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. Add Kale towards the end
and cook down. Add the crumbled sausage and mix together, cook until hot. Sausage may be browned in another pan and
then added, if desired. Serve over rice or mix together.

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Simplify it! (One pot)

Ingredients
1 tablespoon olive oil
1/2 cup onion, chopped
1/4 cup celery, chopped
1/4 cup red or green bell pepper, chopped
2 tsp chopped garlic
2 cans black-eyed peas
3 cups stock
Bay leaf
1 teaspoon each dry thyme leaves
Salt, black pepper, and cayenne
1 cup uncooked rice
Directions

Heat oil in a large soup pot, add the onion, celery, green pepper, and garlic, cook for 4 minutes. Add the UNCOOKED
RICE, stock, and spices. Bring to a boil, reduce the heat and simmer for 40 minutes, or until the rice is done. Stir
in the canned beans. If the liquid evaporates, add more water or stock. Cook until heated throughout.
**Add meat or meat substitute if desired