Ingredients:

  • 1 lb Dried Black-Eyed Peas (rinsed)
  • 2 medium Smoked Ham Hocks (or 1 large smoked turkey leg)
  • 8 cups Chicken or Vegetable Stock (low sodium)
  • 2 Bay Leaves
  • 3 Fresh Thyme Sprigs
  • 2 Tbsp Olive Oil or Bacon Fat
  • 1 large Yellow Onion (diced)
  • 2 Celery Stalks (diced)
  • 1 medium Green Bell Pepper (diced)
  • 4 cloves Garlic (minced)
  • 1-2 tsp Kosher Salt (to taste)
  • 1/2 tsp Freshly Ground Black Pepper
  • 1 tsp Red Wine Vinegar (optional)
  • Hot Sauce (for serving)
  • 2 cups dry Long Grain White Rice
  • 4 cups Water or Stock (for rice)

Instructions:

  1. Heat the fat/oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the onion, celery, and bell pepper. Sauté until softened and the onion is translucent, about 8 minutes. Add the minced garlic and cook for 1 minute until fragrant.
  2. Add the rinsed black-eyed peas and the smoked ham hocks to the pot. Stir well to combine with the sautéed vegetables.
  3. Pour in the stock, ensuring the peas are fully submerged (add extra water/stock if necessary). Add the bay leaves and thyme sprigs. Bring the mixture to a rapid boil, then immediately reduce heat to low, cover, and gently simmer for 60-90 minutes.
  4. Check tenderness: The peas are done when they are fully tender but still hold their shape. Remove the lid for the final 30 minutes of cooking if the liquid seems too thin.
  5. While the peas simmer, cook the 2 cups of long grain white rice in a separate pot with 4 cups of water or stock according to package directions. Keep warm.
  6. Carefully remove the ham hocks, thyme sprigs, and bay leaves from the pea pot. Shred the ham meat from the bones and discard the skin, fat, and bone. Return the shredded meat to the pot of peas.
  7. Stir the mixture, crushing a few of the peas against the side of the pot to naturally thicken the liquid. Add the kosher salt, pepper, and the optional splash of red wine vinegar for balance. Taste and adjust seasoning as necessary.
  8. Allow the finished Hoppin' John to rest, covered, off the heat for 15-20 minutes before serving. Ladle the Hoppin' John generously over the bed of cooked rice.