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hoppin john

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Hoppin John

This tried-and-true recipe will make anyone look forward to the New Year! Beans, rice, ham, tomatoes, and more are simmered in deep rich broth.

Ingredients :
  • 1 ½ cups dried black eyed peas rinsed and sorted
  • 1 tablespoon butter
  • 1 medium yellow onion diced
  • 1 small green bell pepper diced
  • 2 ribs celery chopped
  • 2 cloves garlic minced
  • ½ teaspoon dried thyme leaves
  • ¼ teaspoon dried oregano
  • ¼ teaspoon cayenne pepper
  • 8 cups chicken broth low sodium *see note
  • 1 smoked ham hock or ham bone (see note)
  • 14 ounces canned diced tomatoes with juice (canned)
  • 1 bay leaf
  • 1 cup long grain white rice
  • 2 green onions for garnish
Directions :
  1. Place the black-eyed peas in a large pot or bowl. Fill with cold water 1-inch above the peas and let soak at room temperataure overnight (see note). Drain well in the morning.
  2. In a large Dutch oven or soup pot, melt the butter over medium heat. Add the onion, bell pepper, celery, garlic, and seasonings and cook until the onion is translucent, about 5 minutes.
  3. Add the broth, bay leaf, ham hock/ham bone, and drained black-eyed peas. Bring to a boil, reduce the heat to low, and simmer for 45 to 60 minutes or until peas are tender (see note on cook time).
  4. Once the peas are tender, transfer the ham hock/bone to a plate.
  5. Ladle 2 cups of the broth into a medium saucepan. Add the rice, cover, and simmer for 15 minutes. Turn the heat off and let rest covered for 5 minutes.
  6. While the rice is cooking, add tomatoes with their juices and meat from the ham bone to the black-eyed peas. Simmer uncovered.
  7. Remove and discard the bay leaf. Season the black-eyed peas with salt and black pepper to taste.
  8. To serve, spoon the rice into bowls and top with the ham and peas.

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