Hoppin John

A plate of rice topped with black-eyed peas, shredded meat, and chopped green onions, with a fork on the side and a small bowl of green onions in the background.

Ensure good fortune for the New Year by making this classic Southern New Year's Day dish made with Black Eyed Peas, Rice and Ham Hock.

Course Dinner

Cuisine Southern

Keyword black eyed peas, hoppin john

Prep Time 15

Cook Time 1

Servings

Calories 648kcal

Author Katie Cooksey

Ingredients

8 oz black-eyed peas dried
1 ham hock
1 small onion diced
1/2 small bell pepper diced
1 stalk celery diced
4 cups chicken stock
3 cloves garlic minced
1 tbsp cajun seasoning
2 tbsp thyme fresh, minced
1 tsp salt or to taste
1/2 tsp black pepper freshly ground
2 bay leaves
2 cups rice prepared, your choice
2 scallions diced, for garnish

Instructions

(For best results, soak black-eyed peas in pot of water overnight. Drain liquid and rinse.)
In a large pot over medium heat, add olive oil and sauté onion, celery, and peppers with until translucent.
Add garlic and sauté for a few more minutes until fragrant, being careful not to burn.
Add soaked and drained black-eyed peas, chicken stock, seasonings, and bay leaves. Stir to combine.
Add ham hock and bring to a boil.
Decrease heat and simmer for about an hour or until black-eyed peas are tender but not mushy.
Drain off any excess liquid (if any, optional). Remove bay leaf.
Remove any meat from ham hock and add to black-eyed peas mixture.
Serve over white rice and garnish with scallions.

Notes

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 4 days. This recipe freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop, adding a splash of chicken stock if needed. You can also make it a day ahead since the flavors deepen as it sits.

Nutrition