Mimi'S Hoppin' John With Pork Jowl

1. 1

   Place black-eyed peas into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain.

2. 2

   Place pork jowl into a large soup pot over medium-high heat and cook until fat has rendered. Add onion and garlic and cook until onion is soft and pork has slightly browned, 5 to 7 minutes.

3. 3

   Add chicken stock and drained black-eyed peas to the soup pot. Add diced ham and stir. Bring to a boil and reduce to a simmer. Simmer, covered, until beans are completely tender, 1 1/2 hours.

4. 4

   Remove pork jowl from soup using a slotted spoon and discard. Mix cooked rice into the soup. Simmer, covered, 30 minutes more. Season with salt.

* Per serving · 4 servings · Values may vary.

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