Hoppin John Recipe Tutorial, Collard Valley Cooks

Blackeyed Pea Hoppin John, A Simple Country Recipe
This recipe is in our Volume 2 cookbook and here is a link to purchase it: https://collard-valley-cooks-store.myshopify.com/collections/all
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NOW FOR THIS FAMILY RECIPE:
Hoppin John
1/2 LARGE ONION CHOPPED
2 GREEN ONIONS (SCALLIONS) CHOPPED
2 TBSP. COOKING OIL
1 TSP. SALT
1/2 TSP. PEPPER
1/2 TSP. RED PEPPER FLAKES
1 BAY LEAF
4 CUPS CHICKEN STOCK
12-16 OZ PACKAGE FROZEN BLACKEYED PEAS
1 LB. CHOPPED COOKED HAM
SERVE OVER: 1 CUP COOKED WHITE OR BROWN RICE
Cook onion and scallion in a few tablespoons of oil (or chicken stock grease) until tender (about 2 minutes). Add remaining ingredients (except rice) and cook until most of water has evaporated and you are left with about a cup of liquid in stockpot or deep skillet. Serve over rice. Best if served with a pone of Cornbread. Easy and delicious! Makes 4 large servings.