Sometimes known as Hoppin’ John, this hearty dish is served on New Year’s Day to bring good luck throughout the year. But it’s delicious any time. There are lots of variations on this Southern classic.
Ingredients
- 1 pound black-eyed peas, fresh or dried (see note)
- ¼ lb. thick bacon slices, chopped in ½-inch slices
- 1 large onion, diced
- 1 stalk celery, diced
- 1 bell pepper, seeded and diced
- 2 teaspoons garlic, minced
- 1 bay leaf
- 2 teaspoons fresh thyme leaves
- ½ teaspoon cayenne pepper, or to taste
- 1 quart chicken broth
- 1 smoked ham hock
- Salt and pepper
- Cooked rice
About this recipe
Serves 6 If you use dried peas, soak in cold water for 3 hours before using.
Instructions
In large pot, sauté bacon until it starts to get crisp. Add onion, celery, bell pepper, garlic, bay leaf, thyme, cayenne pepper and 1 teaspoon salt. Cook over medium heat, stirring occasionally, until onion is soft. Add broth, black-eyed peas and ham hock. Bring to a boil, then reduce heat and simmer until peas are tender, about 40-45 minutes. Add more stock if needed – mixture should be saucy, but not watery. Remove bay leaf and taste for seasoning. Serve over cooked rice.
Make it vegan: Eliminate bacon and ham hock; sauté vegetables in 2 tablespoons vegetable oil. Substitute vegetable broth for chicken broth.
