Augusta Hopping John Recipe

Ingredients for Augusta Hopping John

• Dried Black Eyed Peas
• Water as needed
• 2 teaspoons salt
• Ham Hock
• 4 slices bacon, diced
• Long Grain Rice
• 1/2 cup chopped onion
• Celery
• Tomatoes
• Green Onion
• Sharp Cheddar Cheese

How to Make Augusta Hopping John

1. Sort and wash 1 cup dried black-eyed peas.
2. Place peas in a 6-quart Dutch oven.
3. Cover peas with water, about 2 inches above the peas.
4. Let soak for 24 hours.
5. Drain the soaking water and return peas to the Dutch oven.
6. Add 4 cups water and 1 teaspoon salt.
7. Bring to a boil over medium-high heat.
8. Reduce heat to low, cover, and simmer for 1 hour and 30 minutes, or until peas are tender.
9. Set the cooked peas aside.
10. While peas are cooking, place 1 pound ham hocks in a medium saucepan.
11. Add enough water to cover the ham hocks.
12. Bring to a boil over medium-high heat.
13. Reduce heat to low, cover, and simmer for 40 minutes, or until meat is tender.
14. Remove ham hocks from the saucepan and let cool slightly.
15. Remove meat from the bone and coarsely chop; approximately 1 cup.
16. In the same Dutch oven with the cooked peas, add the chopped ham, 1 cup water, 1 teaspoon salt, 4 slices bacon (diced), 1/2 cup chopped onion, 1/2 cup chopped green bell pepper, and 1/2 cup long-grain white rice.
17. Stir well to combine all ingredients.
18. Bring to a boil over medium-high heat.
19. Reduce heat to low, cover, and simmer for 30 minutes, or until rice is tender, stirring occasionally.
20. To serve, spoon Hopping John into individual bowls.
21. Top each serving with 1 tablespoon chopped tomatoes, 1 tablespoon chopped green onions, and 1 tablespoon shredded cheddar cheese.