Ingredients:

  • 1 pound (450g) dried black-eyed peas, rinsed
  • 8 cups (1.9 liters) water or chicken broth
  • 1 large onion, chopped (approx. 1 cup or 150g)
  • 2 carrots, chopped (approx. ½ cup or 75g)
  • 2 celery stalks, chopped (approx. ½ cup or 75g)
  • 2 cloves garlic, minced
  • 1 smoked ham hock (approx. 1 pound/450g) or 6 oz (170g) smoked bacon, diced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional, for a bit of kick)
  • Salt and freshly ground black pepper to taste
  • 2 cups (400g) long-grain rice, rinsed
  • 4 cups (950ml) water or chicken broth
  • 1 tablespoon unsalted butter (14g)
  • Salt to taste

Instructions:

  1. Soak beans in water for at least 4 hours, or preferably overnight. Drain and rinse. (This reduces cooking time and gas.) If opting for the quick soak method, bring beans to a boil for 2 minutes, then remove from heat and let sit covered for 1 hour. Drain and rinse.
  2. In a large pot or Dutch oven, sauté onion, carrots, and celery in a bit of oil (if not using bacon) until softened. Add garlic and cook until fragrant.
  3. Add the drained black-eyed peas, water (or broth), ham hock (or bacon), thyme, oregano, and cayenne pepper (if using) to the pot.
  4. Bring to a boil, then reduce heat to low, cover, and simmer for 2-3 hours, or until the black-eyed peas are tender. Check periodically and add more liquid if needed. (Peas should be very tender but not mushy.) Remember to check the seasoning – a little salt and pepper goes a long way.
  5. While the black-eyed peas are simmering, cook the rice according to package directions, using water or chicken broth and butter for added flavor. Fluff with a fork when done.
  6. Once the black-eyed peas are cooked, remove the ham hock from the pot. Let it cool slightly, then shred the meat and return it to the pot. Discard the skin and bone.
  7. Taste the Hoppin' John and adjust seasoning with salt and pepper as needed.
  8. Serve the Hoppin' John hot over a bed of fluffy rice.