Hoppin' John

🛒 Ingredients

• Cooked Black-Eyed Peas 100 g · 116 kcal
• Cooked Long-Grain White Rice 100 g · 130 kcal
• Smoked Ham Hocks (meat only) 30 g · 100 kcal
• Onion, diced 20 g · 8 kcal
• Celery, diced 15 g · 2 kcal
• Green Bell Pepper, diced 15 g · 3 kcal
• Garlic, minced 3 g · 5 kcal
• Chicken Broth 150 g · 10 kcal
• Vegetable Oil 5 g · 45 kcal

👨‍🍳 Instructions

1. If using dried black-eyed peas, rinse them thoroughly and soak overnight, or use a quick-soak method. Drain and set aside.
2. In a large pot or Dutch oven, heat vegetable oil over medium heat. Add smoked ham hocks and cook until lightly browned, about 5-7 minutes.
3. Add diced onion, celery, and green bell pepper to the pot. Sauté for about 5-7 minutes until vegetables soften.
4. Stir in minced garlic and cook for another minute until fragrant.
5. Add the soaked and drained black-eyed peas to the pot, along with chicken broth. Bring to a boil, then reduce heat, cover, and simmer for 60-90 minutes until peas are tender.
6. Meanwhile, cook the long-grain white rice according to package instructions. Fluff with a fork.
7. Once the peas are tender, remove the ham hocks, shred the meat from the bones, and return the meat to the pot. Stir in the cooked rice.
8. Season with additional salt and black pepper to taste. Serve hot, traditionally with collard greens and cornbread for good luck.