 Okay, today we are making Hawthorne John. Just a medium onion, two scallions chopped. We are going to saute those in a little bit of olive oil first, or cooking oil, whatever you want to use. We're going to be using a bay leaf, we're going to be using some red peppers, a bag of frozen black-eyed peas. We're also going to use 4 cups of chicken broth and we're supposed to have ham, I don't have any ham, so I'm using what I had in the freezer, which is some pork roast that I froze after Chris smoked it, so I'm going to put a little of that in it. But there is our recipe in our second cookbook. This is also a recipe I did on Family Food Fight for the judges that they really liked. Alright, we're going to add our onion to the oil first, half a teaspoon of red pepper flakes, and if you like more, hey, we're going to put in a bay leaf, oh they smell good, bay leaf. We're going to put in a bag of frozen black-eyed peas, this is a 16 ounce bag, 4 cups of broth and you can use chicken or beef, this is chicken, if you don't have any made, just use bullion. And now I'm going to put in this meat, it really should be chopped a little bit, so we're going to walk over here and chop it up just a little bit with our knife and then we'll add it. And like I said, this is pork roast that was smoked and we had extra and we froze it and so I'm just going to put this in my hop and join because I don't have any ham. I thought I had ham that I could flavor beans with, but I don't see any in my freezer. But this will work for flavor. You can use smoked anything really or ham, but I personally don't like to use bacon because it turns into like a gel. Some people say that if you fry it really crunchy and then add it, it doesn't turn into that gel kind of gels and disintegrates, that doesn't happen if you fry it first with bacon. That's really enough because we don't have a whole lot of beans, just enough to give it some flavor. So we're going to add this meat in here, stir this up now. This has to cook until most of the water has evaporated and you're left with about a cup of liquid. You serve it over rice, so I'll be making some rice to go with this. Okay, we didn't put our salt and pepper in here, so we're going to add it in right quick. It still hasn't come to a complete boil yet. We are going to put in a teaspoon of salt and a half teaspoon of pepper, a teaspoon of salt and a half teaspoon of pepper. We'll stir it back up. That is some yummy hop and jawn. This hop and jawn is perfect. You want the wet to be right at the top of the bean and we're going to take this bay leaf out and we're going to serve this over some rice. My rice and my rice cooker, just going to fluff it a little bit. This is just white rice and water. That's all it is. This is how you eat hop and jawn. You can eat it with supper. We're going to have it on the plate with other things, but I'm just showing y'all how to eat it. Now it's got a little bit of red pepper in it, but not a whole lot. And I didn't have regular ham to make it look prettier, but that's okay. I used what I had. Hop and jawn. Let's give it a taste. See if it's seasoned good enough. Good comfort food, delicious. You can really feed your family just the hop and jawn. There's beans, there's rice, and there's meat. If you're in a pinch and trying to stretch stuff. Thanks for watching Color Valley Cooks, where we cook, like mama did. Bye y'all. Love ya.