Hoppin John Soup (Blackeyed Peas And Rice)

Directions

1. This recipe comes from Bert Greene's "Greene on Grains" that is an excellent cookbook. I cooked it last night and I thought it was pretty tasty. The recipe called for a ham bone but I didn't have one. I did have some ham hocks so I used them instead.
2. 1. Heat oil and butter in a soup pot. Add in onion and saute/fry for 1 minute. Add in garlic. Saute/fry for 5 min.
3. 2. Add in peas, stock, water, thyme, bay leaf and ham hocks. Bring to a boil.
4. Lower heat to simmer and cook, partially covered, for 1 hour.
5. 3. Grate lemon rind for 1 tsp lemon rind. Juice lemon and reserve.
6. 4. Add in brown rice. Simmer, partially covered, for another 45 min or possibly till beans and rice are tender. If soup gets too thick, add in a little more stock or possibly water.
7. 5. Remove ham hocks from soup and cut any meat off bones. Chop meat and return to soup.
8. 5. Add in lemon juice, lemon rind, salt and pepper. Adjust seasonings. Simmer for 5 min.
9. 6. Sprinkle with chives and serve.
10. Serves 6-8.