Hoppin John
Make a meal off of this Hoppin John recipe. A one-pot-wonder of black-eyed peas, tomatoes, chilies, bell peppers, and onion in a rich pork-flavored broth.
Servings 10
Calories 213kcal
Ingredients
- 16 ounce bag dried black-eyed peas
- 32 ounces chicken broth
- 10 ounces diced tomatoes and green chilies
- 1 ham hock
- 1 red bell pepper chopped
- 1 onion chopped
- 1 cup celery chopped
- 2 jalapeños seeded and minced
- 1 teaspoon creole seasoning
- Hot cooked rice (optional)
Instructions
- Rinse and pick through the dried peas to remove any shriveled, broken, discolored or blemished peas, loose skins and other debris. Place the peas in a large bowl; add water to the beans until the water is covering by 2 to 3 inches over the peas. Soak overnight.
- Strain the water from the peas and give them a rinse.
- Add them to a large Dutch oven. Bring the peas, chicken broth, tomatoes, ham hock, pepper, onion, celery, jalapenos and creole seasoning to a boil over medium-high heat.
- Place the lid on the pot, reduce heat, and simmer 3 to 4 hours or until peas are tender.
- Serve as is or with rice.
Notes
- Time-Saving Tip: You could also use a crock-pot if desired. I am 100% positive they will turn out just as good!
- Make sure you taste the peas before seasoning with salt and pepper. Cajun seasonings can be salt, so go easy on the salt when seasoning your peas.
- You can use canned or frozen peas, but cut the liquid in half and reduce the cooking time. The peas will not need to cook as long. An hour to an hour and a half should be ample.
- If thawing frozen Hoppin' John, stir gently until thawed, or the peas will mash.
Nutrition
Calories: 213kcal | Carbohydrates: 30g | Protein: 15g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 419mg | Potassium: 725mg | Fiber: 5g | Sugar: 4g | Vitamin A: 585IU | Vitamin C: 27.6mg | Calcium: 67mg | Iron: 4.3mg
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