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Hoppin’ John
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Prep Time:
20 minutes
Total Time:
1 hour 20 minutes
Southern good luck dish with black-eyed peas and smoked ham. Perfect for New Year's Day.
Ingredients:
  • 1 bag (1 lb) dried black-eyed peas, soaked overnight and rinsed
  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • 2 stalks celery, chopped
  • 3 cloves garlic, minced
  • 1 smoked ham hock or 1 cup chopped smoked ham
  • 1 carton (32 oz) Progresso™ chicken broth (4 cups)
  • 1 can (10 to 14.5 oz) diced tomatoes with green chiles, undrained
  • 1 dried bay leaf
  • Salt to taste
  • 6 cups hot cooked white rice
Instructions:
  • Prepare the peas by sorting and rinsing them. Then, soak the peas in enough water to cover them for at least 8 hours or overnight.
  • After draining and rinsing the soaked peas, keep them aside. Heat oil in a 4- to 6-quart Dutch oven over medium heat, then add onion and celery. Sauté for about 5 minutes until the onion turns translucent. Add garlic and sauté for another 2 minutes until fragrant.
  • Combine ham hock, broth, tomatoes, and bay leaf in a large pot and bring to a boil. Reduce heat to simmer, stir in soaked peas, season with salt to taste, and cook for 50 to 60 minutes until peas are tender.
  • Remove the bay leaf and discard. Take out the ham hock. Separate the ham from the bone and discard the bone. Shred the ham, mix back into the Dutch oven, and stir. Serve over hot cooked rice.

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