Hoppin John

5 from 1 vote

Make a meal off of Hoppin John. A one-pot-wonder of black-eyed peas, tomatoes, chilies, bell peppers, and onion in a rich pork flavored broth.

Prep Time 15 minutes

Cook Time 4 hours

Total Time 4 hours 10 minutes

Servings

Calories 213kcal

Author David & Debbie Spivey

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.

Recipe adapted from Paula Deen Magazine

Nutrition

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