Hoppin' John
A Southern staple of black-eyed peas simmered with smoked pork, onion, and spices, served over white rice. Traditionally eaten on New Year's Day for good luck.
Ingredients
- 1 large smoked ham hock (or smoked turkey wing)
- 1 lb dried black-eyed peas, rinsed, sorted
- 1 yellow onion, diced
- 2 stalks celery stalks, diced
- 4 cloves garlic cloves, minced
- 6 cups low-sodium chicken broth
- 2 bay leaves
- 1/2 tsp dried thyme
- 1/4 tsp cayenne pepper
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups long-grain white rice
- 4 scallions, sliced
Instructions
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1
In a large pot, combine 1 large smoked ham hock (or smoked turkey wing), 1 lb rinsed, sorted dried black-eyed peas, 1 diced yellow onion, 2 stalks diced celery stalks, 4 cloves minced garlic cloves, 2 bay leaves, 1/2 tsp dried thyme, 1/4 tsp cayenne pepper, and 6 cups low-sodium chicken broth. Bring to a boil over high heat.
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2
Reduce heat to low, partially cover, and simmer for 45-55 minutes until the black-eyed peas are tender but not mushy. Stir occasionally and add a splash of water if the pot looks dry.
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3
Remove the ham hock and bay leaves. When cool enough to handle, pull the meat from the ham hock, shred it, and stir it back into the pot. Season with 1 tsp salt and 1/2 tsp black pepper.
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4
While the peas simmer, cook 2 cups long-grain white rice according to package instructions.
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5
Serve the peas and their broth over the rice, garnished with 4 sliced scallions.