Hoppin’ John
Tamsey

Riley LOVES this one.  It’s his first request whenever he gets a voice in the menu.  His friend Ben, who I 'baby-sit' frequently loves it too.  I like it with relish, something reminiscent of ‘cold tomato catsup.  The rest of the family is quite happy with hot sauce.

1 ½  cups dried black-eye peas
1 tsp salt
1 ½ cups diced onion
1 bay leaf

 1 minced glove garlic
1 ham hock
½ tsp pepper
dash cayenne

Cover peas with water and soak for at least 6 hours.  Drain and rinse peas, removing any that float.  Cover with water and add the rest of the ingredients.  Cook for 1 ¼  hours.  Pick meat from ham hock and add it to the peas.  

Serve over rice.