Hopping John

1. 1

   Soak the peas overnight in several quarts of water.

2. 2

   Dice the ham fat and render it in a large pot over moderate heat.

3. 3

   Add the onions and cook until wilted.

4. 4

   Drain the peas and add them along with the bay leaf and cold water to cover.

5. 5

   Add the ham hock or a large piece of ham skin, bring to a boil and reduce the heat to a simmer.

6. 6

   Cover and cook for 45 minutes, or until the peas are almost tender.

7. 7

   Add the rice, cover and cook for 20 minutes, adding more water if necessary, until the rice is tender.

8. 8

   Season to taste with salt and pepper and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.