Hoppin' John

Hoppin' John Recipe
Enjoy Hoppin' John as a side dish for a Southern meal along with other staples such as Fried Cabbage and Chicken and Onions.

Good, solid recipe


Makes 8 to 10 servings

Recipe from

Southern Living


1 (16-ounce) package dried black-eyed peas
2 large ham hocks (about 3/4 pound)
2 tablespoons bacon drippings
4 cups water
1 large onion, cut into wedges
1 teaspoon salt
1 teaspoon pepper
1/2 to 1 teaspoon dried crushed red pepper
1/2 teaspoon dried thyme
2 bay leaves
1 teaspoon minced garlic
1 chicken bouillon cube
Hot cooked white rice


Bring dried black-eyed peas and water to cover to a boil in a Dutch oven; remove from heat, and let stand 1 hour. Drain.

Remove skin from ham hocks. Chop meat from ham hocks, reserving bones.

Sauté meat in hot bacon drippings in a large skillet over medium-high heat 3 minutes or until slightly browned.

Combine peas, meat, bones, 4 cups water, and next 8 ingredients in Dutch oven. Bring to a boil; reduce heat and simmer, gently stirring occasionally, 1 to 1 1/2 hours or until peas are tender. Remove and discard bones. Serve over rice.


November 2002
My Notes

Only you will be able to view, print, and edit this note.

Add Note