HOPPIN' JOHN

(Serves 4)

For this recipe you will need:

• 1 cup pork shoulder, diced
• 2 tbsp vegetable oil
• 1 cup dried black-eyed peas
• 2 1/2 cup cold water
• 1 14 oz can diced tomatoes, drained
• 2 green onions, finely chopped
• 1 stalk celery, finely chopped
• 1/2 cup onion, finely chopped
• 1 serrano chile, finely diced
• 1/2 tsp salt
• To taste ground black pepper
• 1 tsp lime juice
• 2 cups cooked wild pecan rice or brown rice (cooked & hot)

Heat oil in a fry pan and saute pork until it is cooked through, approximately 5-7 minutes. Set aside.

Rinse the peas and put in a deep pot with water. Bring to a boil and reduce heat and simmer until peas are almost tender, about 45 minutes to an hour.

Stir in tomatoes, green onions, celery, onion, chile, pork and salt. Simmer 25 minutes over medium heat, stirring occasionally. Mix in pepper and lime juice. Adjust seasoning to taste.

Serve over rice or with collard greens.

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