Chef Sean Daly’s Beans & Rice Dish

Ingredients
1 tablespoon olive oil
1 large ham hock
1 cup onion, chopped
1/2 cup celery, chopped
1/2 cup mixed bell peppers, chopped
1 tablespoon chopped garlic
1 pound black-eyed peas(beans), soaked overnight and rinsed
1 quart chicken stock
Bay leaf
1 teaspoon dry thyme leaves
Salt, black pepper, and cayenne
3 tablespoons finely chopped green onion
3 cups steamed white rice
2 cups cooked crispy bacon

Directions
Heat oil in a large soup pot, add the ham hock and sear on all sides for 4 minutes. Add the onion, celery, green pepper, and garlic, cook for 4 minutes. Add the black-eyed peas, stock, bay leaves, thyme, 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 or stock. Adjust seasonings, and garnish with green onions and bacon. Serve over rice.

The twist at the end for fried hoppin John was to purée the beans and fold the other ingredients. form into disks and chill for one hour. Then fry at 375* in canola oil until golden brown.