Hoppin John

• 8 ounces, weight Bacon, Chopped
• 1 whole Onion, Chopped
• 16 ounces, weight Frozen Blackeyed Peas
• 1 quart Chicken Broth
• 1 whole Ham Hock
• 1 whole Bay Leaf
• 1 teaspoon Salt
• 1 teaspoon Garlic Pepper
• 1 teaspoon Thyme, Dried

1. Brown the bacon in a large pot or Dutch oven.
2. When crisp and brown, set aside in a small bowl.
3. Add the diced onion to the pan drippings and cook until translucent.
4. Add the blackeyed peas with the chicken broth, the bacon and the ham hock.
5. Add the herbs and simmer until the ham hock is tender, about 1 1/2 hours.
6. Remove the ham hock and discard the bones, thick skin and fatty part.
7. Chop the meat and return to the pan.
8. Serve with hot sauce and rice.

weight bacon, onion, blackeyed, chicken broth, ham hock, bay leaf, salt, garlic pepper, thyme

Taken from tastykitchen.com/recipes/main-courses/hoppine28099-john-2/ (may not work)