Hoppin' John

Hoppin' John/ Black-Eyed Peas
Lisa Charles Watson/Photolibrary/Getty Images
Ratings (20)
  • Total: 3 hrs 30 mins
  • Prep: 30 mins
  • Cook: 3 hrs
  • Yield: 6 Servings
Nutritional Guidelines (per serving)
265 Calories
1g Fat
54g Carbs
10g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 6 Servings
Amount per serving
Calories 265
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0g 2%
Cholesterol 3mg 1%
Sodium 97mg 4%
Total Carbohydrate 54g 20%
Dietary Fiber 9g 31%
Protein 10g
Calcium 106mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These well-seasoned black-eyed peas are essential for New Year's Day dinner (for good luck!). 

I used ham hocks in this version, but a meaty ham bone or salt pork can be used. Add some sliced spicy smoked sausage or extra diced ham to the dish if you like.

Ingredients

  • 1 pound dried black-eyed peas
  • 2 small smoked ham hocks or meaty ham bone
  • 2 medium onions, divided
  • 3 large cloves garlic, halved
  • 1 bay leaf
  • 1 cup long-grain white rice
  • 1 can (10 to 14.5 ounces) diced tomatoes with chile peppers, juices reserved
  • 1 medium red bell pepper, chopped
  • 1/2 green bell pepper, chopped
  • 3 ribs celery, chopped
  • 1 jalapeno or serrano pepper, minced
  • 2 teaspoons Cajun or Creole seasoning
  • 1/2 teaspoon dried thyme leaves
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon salt
  • 4 green onions, sliced

Steps to Make It

  1. In a large Dutch oven or large saucepan, combine the black-eyed peas, ham bone or ham hocks, and 6 cups water. Cut 1 of the onions in half and add it to the pot along with the garlic halves and bay leaf. Bring to a boil over high heat, reduce the heat to medium-low, and simmer gently until the beans are tender but not too soft and mushy, 2 to 2 1/2 hours.

  2. Remove the ham bone or hocks, cut off the meat; dice and set aside. Drain the peas and set aside. Remove and discard the bay leaf, onion pieces, and garlic.

  3. Add 2 1/2 cups of water to the pot and bring to a boil. Add the rice, cover, and simmer until the rice is almost tender about 10 to 12 minutes.

  4. Mince the remaining onion then add to the rice along with the peas, tomatoes, and their juices, red and green bell pepper, celery, jalapeno pepper, Creole seasoning, thyme, cumin, and salt. Cook until the rice is tender, 5 to 8 minutes. Stir in the sliced green onions and the reserved diced ham.

Serve with hot sauce and freshly baked cornbread. For a New Year's Day meal, add mustard greens or turnip greens, along with coleslaw or a tossed salad.

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