Leslie in AK posted 12-30-98
HOPPIN' JOHN
1 pound black-eyed peas
2 tablespoons olive oil
3 cups chopped onions
4 to 6 large cloves garlic, minced
6 stalks celery, chopped
6 ham hocks, quartered by butcher
Salt
Freshly ground black pepper
2 tablespoons fresh sage, chopped, or 1 teaspoon dried sage
1 tablespoon fresh thyme, chopped, or 1 teaspoon dried thyme
1 tablespoon fresh marjoram, chopped, or 1 teaspoon dried marjoram
3/4 cup fresh parsley, chopped
1 tablespoon fresh oregano, chopped, or 1 1/2 teaspoons dried oregano
In a medium bowl, cover peas with water, and soak overnight in
refrigerator. Before cooking, rinse well.
Warm olive oil in a large Dutch oven or stockpot with a heavy bottom
over medium heat.
Sauté onions,garic, and celery until tender, about 8 to 10 minutes,
stirring frequently. Do not brown.
Add ham hocks, peas, 2 quarts water (or to cover), salt, pepper, and all
herbs except parsley.
Increase heat to medium-high, and bring to a boil. Reduce heat to
medium-low, and simmer,uncovered, for about 2 hours, or until peas are
tender and broth thickens and becomes creamier.
Stir simmering soup occasionally. Add additional water if it evaporates
and soup seems too dry.
Stir in parsley, adjust seasonings, and serve hot.