Hoppin' John Soup
1 cup dried black-eyed peas or dried red beans (8 oz.)
8 cups water
1/2 to 1 tsp. very finely chopped jalapeno chili or other hot chili or 1/4-1/2 tsp. crushed red pepper
1 clove garlic, minced
1 ham bone or 1 pound ham shank or smoked pork hocks
1/2 cup uncooked regular long grain rice
1 large onion, chopped
1 medium red or green bell pepper, chopped
1 tsp. salt
1/4 tsp. pepper
1/2 lb. Swiss chard or mustard greens, coarsely chopped (4 cups)
1. Heat peas and water to boiling in Dutch oven. Boil uncovered for 2 minutes; remove from heat. Cover and let stand 1 hour.
2. Stir in chili, garlic, and ham bone. Heat to boiling; reduce heat. Cover and simmer 1 to 1 1/2 hours or until peas are tender. Remove ham bone. Remove ham from bone and cut into bite-sized pieces. Reserve ham.
3. Stir rice, onions, bell pepper, salt and pepper into soup. Cover and simmer about 25 minutes, stirring occasionally, until rice is tender. Stir in reserved ham and Swiss chard. Cover and simmer until hot.
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