Hoppin' John

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 3
• 1 tablespoon olive oil
• 1/2 tablespoon unsalted butter
• 1/4 cup salt lamb, coarsely cubed
• 1/2 cup onion, chopped
• 1/4 cup celery, chopped
• 1/4 cup green pepper, chopped
• 1 tablespoon garlic, chopped
• 1 (16 ounce) can black-eyed peas, rinsed and drained
• 2 cups chicken stock (if you want it soupier, increase the stock)
• 1 bay leaf
• 1 teaspoon thyme
• 1 pinch salt
• 1 pinch black pepper
• 1 pinch cayenne (go easy on the salt, the salt lamb seasons for you.)
• 1/2 cup of uncooked instant rice (i went really easy on the rice, you may prefer a cup.)

Recipe

• 1 heat oil and butter in dutch oven.
• 2 sear salt lamb on all sides for four minutes.
• 3 add the onion, celery, green pepper and garlic and saute for another four to five minutes.
• 4 add the peas, half the stock, and all seasonings.
• 5 bring to a boil and simmer with the lid off for thirty to forty minutes, or until reduced to 1/4 cup of liquid.
• 6 add remaining cup of stock and return to a boil.
• 7 reduce to a simmer and simmer for another ten minutes.
• 8 add minute rice, stir and let sit covered until rice becomes the texture you like.
• 9 serve with hot sauce and some soppin' bread.