Description
A delightful and hearty Southern dish that combines black-eyed peas and smoky ham hocks, perfect for good luck on New Year’s Day or any day of the year.
Ingredients
- 2 Tablespoons Olive oil
- 1 Onion (chopped)
- 4 Ribs of celery (chopped)
- 1 Garlic clove (minced)
- 1 pound dried black-eyed peas (quick soaked)
- 2 Smoked Ham Hocks
- 8 ounces Bacon (fried and chopped)
- 4 cups Water
- 4 Spring onions (sliced)
- 1 Bay leaf
- ½ teaspoon Red pepper flakes
- 2 teaspoons Smoked paprika
- 1 teaspoon Thyme
Instructions
- Soak the black-eyed peas in water to soften them. After quick soaking, drain and rinse them with cold water and set aside.
- In a Dutch oven, heat 2 tablespoons of olive oil over medium heat.
- Add the chopped onions and celery, and sauté for 2 minutes until softened.
- Stir in the minced garlic and sauté for an additional 2 minutes.
- Add the drained black-eyed peas, smoked ham hocks, bay leaf, red pepper flakes, smoked paprika, thyme, and pour in the water.
- Bring the mixture to a simmer, cover, and cook until the peas are tender, about 1 hour to 1 hour and 20 minutes.
- Serve the Hoppin’ John over hot rice, garnished with the chopped bacon and sliced spring onions.
Notes
For a vegetarian option, substitute smoked ham hocks with smoked mushrooms or liquid smoke, and use vegetable broth instead of water.
- Prep Time: 15 minutes
- Cook Time: 80 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Southern