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Hoppin’ John

Serve this classic New Year’s Day dish with hot cooked rice, greens and cornbread.

Prep. Time:

5 minutes

Cook Time:

30 Minutes

Servings:

4 Servings

Ingredients

  • 2 cans (15.5 oz. each) Allens® Black Eyed Peas, rinsed and drained
  • 1 Tbsp. butter
  • 1 onion, diced (about 1 cup)
  • 1 green bell pepper, diced
  • 2 stalks celery, sliced
  • 2 cloves garlic, minced (or 1/2 tsp. garlic powder)
  • 1 tsp. dried oregano
  • 1/2 tsp. dried thyme
  • 3 cups water
  • 1 or 2 bone-in ham hocks (about 3/4 lb.)
  • Hot rice, turnip greens and cornbread

Directions

  1. Melt butter in a large saucepan. Add onion, bell pepper, celery, garlic, oregano, thyme and cayenne. Cook 3 to 5 minutes, stirring occasionally, until softened.
  2. Add water and ham hocks. Bring to a boil over high heat. Reduce heat to low and simmer, covered, 10 minutes. Stir in black eyed peas and simmer, covered, 5 minutes.
  3. Remove ham hocks; dice the meat and return to saucepan. Serve over rice with greens and cornbread.

Hoppin’ John

Serve this classic New Year’s Day dish with hot cooked rice, greens and cornbread.

Share This Recipe!

Facebook
Twitter
Pinterest
Email
Print

Prep. Time:

5 minutes

Cook Time:

30 Minutes

Servings:

4 Servings

Ingredients

  • 2 cans (15.5 oz. each) Allens® Black Eyed Peas, rinsed and drained
  • 1 Tbsp. butter
  • 1 onion, diced (about 1 cup)
  • 1 green bell pepper, diced
  • 2 stalks celery, sliced
  • 2 cloves garlic, minced (or 1/2 tsp. garlic powder)
  • 1 tsp. dried oregano
  • 1/2 tsp. dried thyme
  • 3 cups water
  • 1 or 2 bone-in ham hocks (about 3/4 lb.)
  • Hot rice, turnip greens and cornbread

Directions

  1. Melt butter in a large saucepan. Add onion, bell pepper, celery, garlic, oregano, thyme and cayenne. Cook 3 to 5 minutes, stirring occasionally, until softened.
  2. Add water and ham hocks. Bring to a boil over high heat. Reduce heat to low and simmer, covered, 10 minutes. Stir in black eyed peas and simmer, covered, 5 minutes.
  3. Remove ham hocks; dice the meat and return to saucepan. Serve over rice with greens and cornbread.