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Hoppin' John

Serves 4 to 6
Time 7 hr 20 min
A steaming bowl of this thick stew is said to bring luck for the coming year, but you don't need to relegate this dish to a New Year's menu. Smoky ham and vegetables enhance simple black-eyed peas and rice. Note that the black-eyed peas need to be soaked for at least 6 hours ahead of time.
Ingredients
  • 2 cups dried black-eyed peas
  • 1 medium yellow onion, chopped
  • 1 smoked ham shank or hock
  • 1 teaspoon dried thyme
  • 1 cup long-grain rice
  • 1 medium green pepper, chopped
  • of cayenne pepper
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • Red chile pepper hot sauce, to taste (optional)
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Method

Rinse black-eyed peas and soak in water to cover for 6 hours or overnight. 

Drain peas and transfer to a large soup pot. 

Add 6 cups of water, onion, ham shank and thyme. Bring to a boil. 

Reduce heat, cover and simmer until peas are tender but still whole, about 45 minutes. 

Add rice, green pepper, cayenne, salt and pepper. 

Cover and simmer until rice is tender, about 15 to 20 minutes. If desired, season with red chile pepper hot sauce. Remove ham shank before serving.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 2 cups dried black-eyed peas
  • 1 medium yellow onion, chopped
  • 1 smoked ham shank or hock
  • 1 teaspoon dried thyme
  • 1 cup long-grain rice
  • 1 medium green pepper, chopped
  • of cayenne pepper
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • Red chile pepper hot sauce, to taste (optional)
Shop with Prime

Exclusively for Prime members in select ZIP codes.