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Hoppin' John

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

Southern Living NOVEMBER 2002

  • Yield: Makes 8 to 10 servings

Ingredients

  • 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

Preparation

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.

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Hoppin' John recipe

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