Hoppin’ John
Serve this classic New Year’s Day dish with hot cooked rice, greens and cornbread.
Ingredients
- 2 cans 15.5 oz. each Allens® Black Eyed Peas, rinsed and drained
- 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
- 3 cups water
- 1 or 2 bone-in ham hocks about 3/4 lb.
- Hot rice turnip greens and cornbread
Instructions
- 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.
- 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.
- Remove ham hocks; dice the meat and return to saucepan. Serve over rice with greens and cornbread.
Notes
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.
- Recipe can be doubled.
- For a saucier dish, add additional water or chicken broth in Step 2.