HOPPIN’ JOHN

Ingredients

Leftover ham bone
1 1/2 cups long-grain white rice
1 (16-ounce) package frozen purple hull peas
3/4 cup chopped white or yellow onion
1 small bell pepper, chopped
2 tablespoons butter
2 cloves minced garlic
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 bay leaf
1 cup canned diced tomato, well drained

Preparation

In a large pot cover ham bone in 4 1/4 cups water. Slowly boil for 1 hour. Remove ham bone from stock and clean remaining ham from the bone. Stir ham and remaining ingredients, except tomato, into stock. Cover and simmer 20 minutes, stirring occasionally. Discard bay leaf and fold in diced tomatoes. Cook 7 minutes more over low heat.