Enjoy Hoppin' John as a side dish for a Southern meal along with other staples such as Fried Cabbage and Chicken and Onions.
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
How to Make It
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.
This was a great way to prepare the lowly black-eyed pea. This came out so tender and flavorful. The only changes I made were to use hog jowl instead of ham hocks (to maintain a New Year's tradition), and I omitted the bouillon cube. I also served it with cornbread instead of rice and it was wonderful. Pair it with turnip greens and you have the perfect Southern New Year's Day meal.
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