Hoppin’ John

• 1 tablespoon olive oil
• 1 large ham hock
• 1 cup onion, chopped
• 1 tablespoon chopped garlic
• 1 pound black-eyed peas, soaked overnight and rinsed
• 1 quart water
• Salt, black pepper, and cayenne
• 3 tablespoons finely chopped green onion
• 3 cups steamed white rice

Heat oil in a large soup pot, add the ham hock and sear on all sides for 4 minutes. Add the onion,  and garlic, cook for 4 minutes. Add the black-eyed peas, water, and seasonings. Bring to a boil, reduce the heat and simmer for 40 minutes, or until the peas are creamy and tender, stir occasionally. If the liquid evaporates, add more water . Adjust seasonings, and garnish with green onions. Serve over rice.