Ingredients:
The Recipe:
Hoppin John
1 pound of dry Black Eyed Peas
1 pound Smoked Sausage
2 bone in Pork Chops
1 large Onion chopped
3 stalks of Celery chopped
1 green Bell Pepper chopped
2 cups diced Tomatoes (fresh or canned)
2 cups Collard greens rinsed, and chopped thin
2 cups Rice
2 Bay Leaves
4 cloves Garlic chopped
2 teaspoons Red Pepper Flakes
1 teaspoon dried thyme
salt and pepper to taste
2 Tablespoon Canola Oil
CORNBREAD WAFFLES:
2 large eggs
1 ½ cups buttermilk or any milk
1/4 cup vegetable oil
1 1/2 cups Self rising corn meal ( I prefer yellow)
1 cup all purpose flour
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Preparation:
Pick the peas, or Look the peas. Soak covered in cold water overnight or for 6-8 hours.
Place peas, bone in pork chops, greens and 2 bay leaves into slow cooker. Cover chicken stock or water. Cook on low setting for 6-8 hours. Careful not to overcook peas.
When peas have two hours or so left to cook; Heat 2 tablespoons of oil in a skillet, add onion, garlic, celery, smoked sausage, bell pepper, tomatoes, red pepper flakes, thyme, salt and pepper to taste. Cook until onions are clear and the veggies begin to soften.
Using a ladle remove bones from the cooked pork chops in peas. Add skillet mix to crock pot and mix into peas, stirring gently.
Continue to cook for the last two hours on low.
Cook white rice per directions.
CORNBREAD WAFFLES:
Preheat waffle Iron.
Mix all ingredients. I use a little more milk for cornbread waffles. They seem to turn out better if you can somewhat pour the batter onto the waffle iron.
Close waffle iron and leave for about 5 minutes. Check and cook until firm and golden.
Place waffle on plate, top with rice and spoon the peas from slow cooker on top.
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