Description
Hoppin’ John is a New Year’s tradition in the southern states. This Hoppin’ John recipe is easy, healthy, and packed with flavor. It’s adapted from the Creating a Stir
cookbook – a classic from my hometown of Lexington, KY.
Ingredients
Scale
- 1 16 oz bag dried black-eyed peas, soaked overnight
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 3 garlic cloves, diced
- 1/2 lb country ham bits
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon crushed red pepper
- 2 tbsp chopped chives (or green onion) plus more for garnishing
- 2 tsp black pepper
- 1 tsp salt
- 1 28 oz can diced tomatoes (cajun-style if you can find them)
- brown rice for serving (feel free to substitute white rice, quinoa, etc.)
- shredded white cheddar
Instructions
- Heat oil in a large saucepan or enamel skillet. Add onion, green pepper, ham and garlic and cook until the veggies are soft (approx 7 minutes).
- Add the cumin, cayenne pepper, red pepper, black pepper, and salt. Simmer 2 minutes and then add tomatoes and chives. Cover the pot and simmer on low for 2 hours.
- Stir in the peas and simmer for 45 minutes or until peas are soft.
- Serve over rice and garnish with additional chives and shredded cheddar.
Notes
You can substitute canned beans for the dried beans. Reduce the simmer time for the beans to roughly 20 minutes as to not overcook them.
Keywords: black-eyed peas