Chef Maxwell's
Hoppin’ John with Spinach

Servings 12

2 pounds black eye peas, frozen or fresh
2 quarts chicken stock
1 ham hock, smoked
3 bacon slices, chopped
8 ounces Smithfield style ham, diced
8 ounces onions chopped
chicken stock, as needed
2 cups long-grain rice
salt and pepper to taste
2 cups tomato concasse
1 pound spinach, stems removed and cut chiffonade

Cook the beans in chicken stock with ham hock until tender. Drain the peas, reserving the cooking liquid. Fry the bacon in a large sauté pan. Add diced ham and fry until slightly browned. Add the onions and cook until tender. Add 28 fluid ounces of the served cooking liquid from the peas. If there is not enough cooking liquid available, use chicken stock as necessary. Stir in the rice and the cooked peas. Bring to a boil, reduce the heat, cover and simmer without stirring until he rice is cooked and the liquid is absorbed, approximately 20 minutes. Stir in the tomato concasse and the spinach. Season to taste with salt and pepper.