Black-eyed peas simmered with smoked ham hock or bacon, onion, celery and pepper, served over rice. The Southern New Year's Day dish for good luck; serves 6.
In the South, Hoppin' John is eaten on New Year's Day for luck: the black-eyed peas stand for coins, and the greens served alongside stand for dollars.
Dried peas need no overnight soak; they cook in about an hour.
Ingredients
Peas
1 pound dried black-eyed peas, rinsed and picked over
1 smoked ham hock (about 1 pound), or 6 slices bacon, chopped
1 onion, chopped
2 ribs celery, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
6 cups chicken broth or water
1 bay leaf
1 teaspoon dried thyme
1/2 teaspoon red pepper flakes
Kosher salt and black pepper, to taste
For serving
Steamed white rice, sliced green onions and hot sauce, for serving
Instructions
Brown. In a large pot, cook the bacon until crisp (or brown the ham hock lightly in a little oil).
Cook the vegetables. Add the onion, celery and bell pepper and cook 6 minutes, then the garlic for 1 minute.
Simmer. Add the peas, broth, bay leaf, thyme and red pepper flakes. Bring to a boil, then simmer partly covered 45 to 60 minutes, until the peas are tender.
Finish. Remove the ham hock, shred the meat and stir it back in. Season with salt and pepper.
Serve. Serve over rice with green onions and hot sauce.
Nutrition per serving (estimated)
390Calories
51 gCarbohydrates
18 gFiber
34 gNet carbs
28 gProtein
8 gFat
Estimated per serving, based on 6 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included. Brands and portion sizes change the numbers.
To freeze: cool it quickly, pack it in airtight containers or freezer bags, and freeze up to 3 months. Thaw overnight in the refrigerator and reheat to 165°F.
Serve with collard greens and cornbread for the full good-luck plate.
Canned black-eyed peas: use three 15-ounce cans, drained, and simmer just 15 minutes.
