Hoppin' John

Serves 4 to 6

A steaming bowl of this thick soup is said to bring good luck for the coming year, but you don't have to serve it only on your New Year's menu. Smoky ham and vegetables add depth of flavor to simple black-eyed peas and rice. Note that the black-eyed peas need to be soaked for at least 6 hours ahead of time.

Ingredients

2 cups dried black-eyed peas
6 cups water
1 medium yellow onion, chopped
1 all-natural smoked ham shank or hock
1 teaspoon dried thyme
1 cup long-grain rice
1 medium green pepper, chopped
Pinch of cayenne pepper
Sea salt, to taste
Ground pepper, to taste
Red chile pepper hot sauce (optional)

Method

Rinse black-eyed peas and soak in water to cover for 6 hours or overnight. Drain peas and transfer to a large soup pot. Add water, onion, ham shank and thyme. Bring to a boil. Reduce heat, cover and simmer until peas are tender but still whole, about 45 minutes. Add rice, green pepper, cayenne, salt and pepper. Cover and simmer until rice is tender, about 15 to 20 minutes. If desired, season with red chile pepper hot sauce. Remove ham shank before serving.

Nutrition

Per serving: 170 calories (30 from fat), 3.5g total fat, 1g saturated fat, 12g protein, 23g total carbohydrate (5g dietary fiber, 4g sugar), 15mg cholesterol, 580mg sodium

http://www.freshfields.org/recipes/446