Description
A classic Southern dish made with black-eyed peas, rice, and pork. This recipe offers a flavorful and satisfying meal.
Ingredients
Scale
- 1 pound dried black-eyed peas, picked over and rinsed
- 1 pound smoked ham hocks or salt pork
- 6 cups water
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 2 cups long-grain white rice, cooked
- Chopped fresh parsley, for garnish (optional)
Instructions
- Combine black-eyed peas, ham hocks, and water in a large pot. Bring to a boil, then reduce heat and simmer for 1 hour, or until peas are tender.
- Remove ham hocks from the pot. When cool enough to handle, shred the meat from the bones and discard the bones and skin.
- Add the shredded ham to the pot with the peas.
- Stir in onion, bell pepper, celery, garlic, salt, pepper, and red pepper flakes (if using).
- Bring the mixture back to a simmer and cook for 15-20 minutes, or until vegetables are tender.
- Serve the Hoppin’ John over cooked rice. Garnish with fresh parsley if desired.
Notes
- For a spicier dish, add more red pepper flakes.
- You can substitute bacon for the ham hocks.
- Leftovers can be refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 20g
- Cholesterol: 50mg