Favorite Recipes of Maverick Swaniel Harrienger











{October 1, 2013}   Esau’s Hoppin’ John (Southern Living Annual Recipes, 2003)

1 16 ounce package dried field or black eyed peas
3 peeled garlic cloves
3 bay leaves
2 sprigs fresh rosemary
6 ounces salt pork
2 8 ounce smoked ham hocks
1 cup finely chopped medium sweet onion
2 minced garlic cloves
10 divided cups water
2 cups uncooked short grain or 4 cups cooked long grain rice
3 divided teaspoons kosher salt
1 teaspoon pepper
Chicken broth

Place field or black eyed peas in Dutch oven; add water to cover 2 in. above peas.  Bring to boil; boil 1 m.  Cover, remove from heat, and let stand 1 h.  Drain peas, and set aside.
Place peeled garlic cloves and next 3 ingredients in center of large coffee filter; bring sides up, and tie with kitchen twine.  Set garlic and herb bag aside.
Saute salt pork in Dutch oven over medium low heat 10 m.  Remove salt pork, reserving drippings in Dutch oven, and discard.
Add ham hocks to Dutch oven, and cook 5 m.
Add onion and minced garlic; saute 2 m.  Add 6 cups water.  Bring to boil, reduce heat to medium, and cook, uncovered, 1.5 h.
Bring remaining 4 cups water to boil in saucepan; stir in rice and 2 teaspoons salt.  Cover, reduce heat, and simmer 20 m.  Set rice aside.
Add peas, garlic and herb bag, remaining 1 teaspoon salt, and pepper to ham hock mix in Dutch oven.  Bring to boil over medium high heat.  Reduce heat, and simmer, stirring occasionally, 45 m.  Remove and discard garlic and herb bag.
Stir cooked rice into pea mix; simmer 5 m, adding broth, if necessary.

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