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Hoppin John
A New Year's lucky dish from South Carolina — black-eyed peas and rice with smoked ham. Simmering the peas with the ham hock rather than plain stock gives the broth its deep, smoky backbone.
Total time
540 min
Prep
480 min
Cook
60 min
Difficulty
medium
Cuisine
American
Ingredients
400gdried black-eyed peas, soaked overnight
200gsmoked ham hock or bacon
1large onion, diced
4 stalkscelery, diced
4 clovesgarlic, minced
1.5Lchicken stock
2 cupslong-grain white rice
1 tspdried thyme
2bay leaves
hot sauceto serve
green onionto garnish
Instructions
1
Sauté bacon until crispy. Add onion and celery, cook 5 minutes. Add garlic.
2
Add peas, stock, thyme, bay and ham hock. Simmer 45 minutes until peas are very tender.
3
Cook rice separately. Remove ham hock, shred meat.
4
Serve peas over rice, topped with shredded ham and green onion.
5
Pass hot sauce at the table.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
223
Protein
7g
Fat
1.7g
Carbs
47g
Fiber
4.4g
Sodium
1462mg
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