Hoppin' John with Greens

Cooking Instructions

To rehydrate the dried peas before cooking, use either one of the following methods. Quick soak: Put peas in a large pot with cold water to cover by 2 inches. Bring to a boil, remove from heat and let stand 1 hour. Drain and rinse. Long soak: Put peas in a bowl with cold water to cover by 2 inches. Let stand at room temperature at least 12 hours. Drain and rinse.

Put ham hocks, 8 cups water, the onions, garlic, bay leaves and black and red pepper in a heavy 5-quart pot. Bring to a boil; skim off and discard foam from top. Reduce heat, cover and simmer 11⁄2 hours.

Stir in soaked peas, the greens and salt. Simmer, uncovered, 1 hour 15 minutes or until meat and peas are tender. Remove bay leaves and discard. Remove ham hocks and let stand until cool enough to handle.

Meanwhile ladle 2 cups “pot likker” (cooking liquid) into a 2-quart saucepan. Bring to a boil and stir in rice. Reduce heat, cover and simmer 20 minutes until rice is tender and liquid is absorbed.

Remove meat from ham hocks. Cut or shred into very small pieces. Add meat and rice to pot with peas. If mixture is soupy, continue cooking until liquid is absorbed, but mixture isn’t dry. (Cool, cover and refrigerate at this point if making ahead.)

To serve: Add up to 2 cups water (rice and peas will continue to absorb liquid). Bring to a boil, reduce heat and simmer 8 to 10 minutes.