CAJOHNS HOPPIN’ JOHN

1 lb. dried black-eyed peas

3 ham hocks

1 lb. thick cut hickory smoked bacon, cut into 1 inch pieces

1 large red onion, diced

2 tsp. Fire Dust

1 Tbsp. CaBoom! Bayou-Q Spicy Sauce

1 Tbsp. CaJohns Cayenne Garlic Pepper Sauce

Cooked Rice (2 cups precooked)

 

Soak black-eyed peas overnight. Drain and place in pan with ham hocks and fill with water to 1 inch over the level of peas. Bring to a boil over medium-hot heat then reduce the heat and simmer for 45 minutes. Skim off the fat. While beans are cooking, partially fry bacon in a large stock pot over low heat until cooked, but not crispy. Add onion, and saute until clear. Combine peas & ham hocks with bacon/onion mixture in stock pot. Stir in Fire Dust, Cayenne Sauce & Bayou-Q. Simmer for 1 hour or until peas are tender, stirring frequently, and adding water as necessary. Serve over warm cooked rice. Serves 10-12