Skip to main content

Hoppin’ John

(0 reviews)
Hoppin’ John
  • Prep Time 20 min
  • Total Time 1 hr 20 min
  • Servings 8
  • Pinterest
    0
  • Fave
    0
  • Email
    0
  • Facebook
    0
  • Print
    0

  • Pinterest
    0
  • Fave
    0
  • Email
    0
  • Facebook
    0
  • Print
    0

Made with black-eyed peas and smoked ham, this southern staple is served on New Year's day for luck.

Ingredients

1
bag (1 lb) dried black-eyed peas, soaked overnight and rinsed
1
tablespoon vegetable oil
1
medium onion, chopped
2
stalks celery, chopped
3
cloves garlic, minced
1
smoked ham hock or 1 cup chopped smoked ham
1
carton (32 oz) Progresso™ chicken broth (4 cups)
1
can (10 to 14.5 oz) diced tomatoes with green chiles, undrained
1
dried bay leaf
Salt to taste
6
cups hot cooked white rice

Directions

  • 1 Sort and rinse peas. Soak peas in enough water to cover at least 8 hours or overnight.
  • 2 Drain and rinse soaked peas; set aside. In 4- to 6-quart Dutch oven, heat oil over medium heat. Add onion and celery; sauté about 5 minutes or until onion is translucent. Add garlic; sauté about 2 minutes or until fragrant.
  • 3 Add ham hock, broth, tomatoes and bay leaf. Heat to boiling. Reduce heat to simmer; stir in soaked peas. Add salt to taste. Cook 50 to 60 minutes or until peas are tender.
  • 4 Remove and discard bay leaf. Remove ham hock. Remove ham from bone; discard bone. Shred ham; return to Dutch oven and stir. Serve over hot cooked rice.
Tips  

Don’t have time to soak the peas overnight? Check the package. Most peas offer a quick-soak method right on the bag that calls for much less time.

For a little added kick, add some red pepper flakes to the pot when you add the peas.

Nutrition Information 
No nutrition information available for this recipe
See More  
More To Explore
powered by ZergNet

Comments (0)

Add a Review

From Around the Web

powered by ZergNet