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Southern Classic Hoppin John with Black Eyed Peas

  • Author:
  • Prep Time: 15 minutes
  • Cook Time: 1 to 2 hours
  • Total Time: -28936645.016667 minute
  • Yield: 6 to 8 servings

Description

Hoppin’ John’s is a Southern classic that brings tender black-eyed peas, smoky ham hock, and fluffy rice together with a flavorful kick of onions, peppers, and Cajun seasoning. This hearty and savory dish has just the right amount of spice to make it a crowd-pleaser, especially when paired with a slice of hot crispy cornbread. Perfect for New Year’s Day or any time you crave a comforting and delicious meal!

Ingredients

1 dried black-eyed peas or frozen peas

1 smoked ham hock

6 cups chicken broth

1 medium yellow sweet onion, diced

1 stalk celery, diced

1 green bell pepper, diced (I used

half green bell pepper and half red pepper

4 cloves garlic, minced

1 teaspoon of garlic powder. I like to add garlic powder along with fresh garlic too.

2 teaspoons Cajun seasoning (more if you like more spice. I love it extra spicy!)

2 bay leaves

1 tsp salt (adjust to taste)

1/2 tsp black pepper

1 .5 cups white rice (long grain)

Hot sauce or pepper sauce for serving

Green onions for garnish and to add a crunch and more flavor.

Instructions

  1. Soak the Peas: If using dried black-eyed peas, soak them overnight to reduce cooking time. If you’re in a hurry, use the quick soak method (boil for 2 minutes, then let sit for an hour). Or use frozen blackeye peas. I wouldn’t recommend using canned peas.
  2. Cook the peas: in a large pot, place the peas and pour the chicken broth over the peas. Add salt and pepper, ham hock and butter. Add bay leaves. Bring the peas to a boil and then cover and simmer until the peas are tender. (About 1 hour)
  3. Suate the Holy Trinity: In a large pot or Dutch oven, sauté diced onions, celery, and bell peppers until soft. Add minced garlic, garlic powder and Cajun seasoning and cook for another minute.
  4. Add the Ham Hock and Broth: Nestle the smoked ham hock in the pot, then pour in chicken broth to cover. Add bay leaves and a pinch of salt and pepper.
  5. Prepare the Rice: Cook white rice separately according to package instructions.
  6. Combine and Serve: Remove the ham hock, shred the meat, and stir it back into the pot. Serve the black-eyed peas over rice or stir them together for a one-pot dish. Or serve the peas and rice side by side on a plate or platter.
  7. Finish with Flavor:Add hot sauce, pepper sauce, or a sprinkle of chopped green onions for a little extra flair.