Hoppin John

🛒 Ingredients

• Black-eyed peas, cooked 83 g · 96 kcal
• Long-grain white rice, cooked 100 g · 130 kcal
• Smoked ham hock meat, cooked 13 g · 33 kcal
• Onion, diced 17 g · 7 kcal
• Celery, diced 12 g · 2 kcal
• Green bell pepper, diced 17 g · 3 kcal
• Garlic, minced 2 g · 3 kcal
• Chicken broth 125 g · 1 kcal
• Vegetable oil 2 g · 20 kcal
• Bay leaf 0 g · 0 kcal
• Dried thyme 0 g · 0 kcal
• Black pepper 0 g · 0 kcal
• Fresh parsley, chopped 0 g · 0 kcal

👨‍🍳 Instructions

1. Rinse black-eyed peas thoroughly and soak overnight, or quick soak by boiling for 2 minutes, then resting off heat for an hour; drain well.
2. In a large pot or Dutch oven, cook diced smoked ham hock over medium heat until some fat is rendered; remove the hock, reserving about 1 tablespoon of fat.
3. Add diced onion, celery, and green bell pepper to the pot and sauté in the reserved fat until softened, about 5-7 minutes.
4. Stir in minced garlic, bay leaf, and dried thyme, cooking for one minute until fragrant.
5. Return the reserved smoked ham hock meat to the pot, then add the drained black-eyed peas and chicken broth; bring to a simmer.
6. Reduce heat, cover, and cook for 45-60 minutes, or until peas are tender; season with black pepper to taste.
7. While peas cook, prepare rice according to package directions; once cooked, fluff with a fork.
8. Serve the Hoppin' John by spooning the cooked peas and smoky broth over a bed of fluffy white rice, garnished with fresh parsley.