"Supposedly this dish brings good luck in the new year!  Generally Hoppin' John is served over rice but we just serve it up in small cups or bowls and enjoy without rice or any other grain."


1 large pork hock (fresh or smoked--depending on the flavor desired)

1 Tbs. macadamia oil or olive oil

1 c, onion, chopped

1/2 c. celery, chopped

1/2 c. green pepper, chopped

1 Tbs. garlic, minced

1 lb. black-eyed peas, soaked overnight and rinsed

1 quart chicken stock (check ingredients carefully on commercial stock or use recipe .......)

1 bay leaf

1 tsp. dry thyme leaves

2 tsp. T-Coon's "The Stuff!!" seasoning (or salt, black pepper and cayenne pepper to taste)

3 Tbs. green onion, finely chopped


Heat oil to medium-high in a large soup pot and sear the ham hock on all sides for 3-4 minutes.  Add onion, celery, pepper, and garlic and lightly cook for another 4 minutes.  Add the stock, peas, bay leaves, thyme and seasoning.  Bring to a boil then reduce heat and simmer for 40 minutes or until the peas are tender.  Stir occasionally and add more stock or water if the liquid evaporates.  Adjust seasonings to taste and garnish with green onions.