Hoppin’ John Recipe
Hoppin' John is a classic Southern dish of black-eyed peas cooked low and slow, traditionally with rice and smoked pork, a New Year tradition, easy to make!
- 1 tablespoon olive oil
- 1 large onion chopped
- 1 large green bell pepper chopped
- 1 jalapeno pepper chopped (optional – I like it for a bit of extra heat)
- 1 stalk celery chopped
- 2 cloves garlic chopped
- 1 pound smoked ham chopped
- 2 tablespoon Cajun seasoning blend (or more to taste)
- 1 pound blackeyed peas sorted through, rinsed, soaked and drained
- 4 cups chicken broth or more as needed
- Cooked white rice for serving
- Chopped parsley for serving
Heat a large pot to medium heat and add the olive oil.
Add the onion, peppers and celery and cook them until softened, about 5 minutes.
Add the garlic and smoked ham and cook another minute, stirring, until fragrant.
Add the Cajun seasonings, blackeyed peas and chicken broth. Bring to a quick boil, then reduce the heat.
Simmer for 1 hour, or until the beans are nicely softened, but not mushy.
Serve over rice and garnish with chopped parsley.
Serves 12 as a side dish.
Heat Factor: Mild
Many factors may affect the cooking time of the black-eyed peas, including the age of the beans, where they were grown, even the water you are using. They will usually soften in about an hour, but time could run from 30-120 minutes, so be sure to test as you go along.
If using canned black eyed peas, reduce chicken broth to 2 cups.
Calories calculated without the rice.
Calories: 115kcal | Carbohydrates: 11g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 18mg | Sodium: 488mg | Potassium: 344mg | Fiber: 3g | Sugar: 2g | Vitamin A: 643IU | Vitamin C: 11mg | Calcium: 24mg | Iron: 2mg