Hoppin’ John

Serve this classic New Year’s Day dish with hot cooked rice, greens and cornbread.

 
Prep
5 min.
Cook
30 min.
Serves
4
Directions
  1. Melt butter in a large saucepan. Add onion, bell pepper, celery, garlic, oregano, thyme and cayenne. Cook 3 to 5 minutes, stirring occasionally, until softened.
  2. Add water and ham hocks. Bring to a boil over high heat. Reduce heat to low and simmer, covered, 10 minutes. Stir in black eyed peas and simmer, covered, 5 minutes.
  3. Remove ham hocks; dice the meat and return to saucepan. Serve over rice with greens and cornbread.

VARIATION:Prepare recipe as directed, except:

  • Short-cut Hoppin’ John - Omit water and ham hock in Step 2. Instead, add 1 can (14.5 oz.) reduced sodium chicken broth and 1 cup diced ham or 8 cooked and crumbled bacon strips with the black eyed peas. Bring to a boil. Reduce heat to low and simmer, covered, 5 minutes.


TIPS:

  • Recipe can be doubled.
  • For a saucier dish, add additional water or chicken broth in Step 2.
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Ingredients

1 Tbsp. butter
1 onion, diced (about 1 cup)
1 green bell pepper, diced
2 stalks celery, sliced
2 cloves garlic, minced (or 1/2 tsp. garlic powder)
1 tsp. dried oregano
1/2 tsp. dried thyme
1/8 to 1/4 tsp. cayenne pepper, to taste
3 cups water
1 or 2 bone-in ham hocks (about 3/4 lb.)
2 cans (15.5 oz. each) Allens® Black Eyed Peas, rinsed and drained
Hot rice, turnip greens and cornbread

  • Prep
    5 min.
  • Cook
    30 min.
  • Serves
    4
Ingredients

1 Tbsp. butter
1 onion, diced (about 1 cup)
1 green bell pepper, diced
2 stalks celery, sliced
2 cloves garlic, minced (or 1/2 tsp. garlic powder)
1 tsp. dried oregano
1/2 tsp. dried thyme
1/8 to 1/4 tsp. cayenne pepper, to taste
3 cups water
1 or 2 bone-in ham hocks (about 3/4 lb.)
2 cans (15.5 oz. each) Allens® Black Eyed Peas, rinsed and drained
Hot rice, turnip greens and cornbread

Directions
  1. Melt butter in a large saucepan. Add onion, bell pepper, celery, garlic, oregano, thyme and cayenne. Cook 3 to 5 minutes, stirring occasionally, until softened.
  2. Add water and ham hocks. Bring to a boil over high heat. Reduce heat to low and simmer, covered, 10 minutes. Stir in black eyed peas and simmer, covered, 5 minutes.
  3. Remove ham hocks; dice the meat and return to saucepan. Serve over rice with greens and cornbread.

VARIATION:Prepare recipe as directed, except:

  • Short-cut Hoppin’ John - Omit water and ham hock in Step 2. Instead, add 1 can (14.5 oz.) reduced sodium chicken broth and 1 cup diced ham or 8 cooked and crumbled bacon strips with the black eyed peas. Bring to a boil. Reduce heat to low and simmer, covered, 5 minutes.


TIPS:

  • Recipe can be doubled.
  • For a saucier dish, add additional water or chicken broth in Step 2.
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