Hopping John

1. 1

   Empty the peas into a colander. Rinse thoroughly in cold water while removing pebbles and defective peas.

2. 2

   Place the ham hocks in a pot containing about 3-inches of cold water.

3. 3

   Cover the pot and place it over a very high flame.

4. 4

   Once the water begins to boil, add the rinsed black-eyed peas.

5. 5

   Lower flame. Season to taste with the salt, bay leaf, cayenne pepper, black pepper, garlic powder and Cajun spice.

6. 6

   Replace lid.

7. 7

   Stir periodically. Add small amounts of water as needed.

8. 8

   Cook until done.

No additional tips available.