Cynthia's New Year's Black-Eyed Peas (Hoppin' John Style)
A Southern New Year's Day tradition made withcanned black-eyed peas, bacon, and smoked ham hock, simmered just long enoughto build real flavor without turning mushy. Served over rice for a full Hoppin'John style plate.
Ingredients
- 3 strips bacon, chopped
- 1 small onion, diced
- 1 small green bell pepper, diced
- 2 cloves garlic, minced
- 1 smoked ham hock (or 1 cup diced smoked ham)
- 1 bay leaf
- ½ tsp smoked paprika
- A few dashes hot sauce
- 2 cans (15 oz) black-eyed peas, undrained
- 1 cup chicken broth
- Salt and pepper, to taste
- Cooked rice, for serving
Instructions
- In a Dutch oven over medium heat, cook the bacon until the fat renders out. Remove the bacon and set it aside.
- Add the onion, bell pepper, and garlic to the bacon fat. Cook until the onion softens and turns slightly golden, about 5 minutes.
- Stir in the ham hock, bay leaf, smoked paprika, and hot sauce.
- Pour in the black-eyed peas with their liquid and the chicken broth. Bring to a gentle simmer.
- Simmer uncovered for 20 to 25 minutes, stirring only once or twice, until the ham hock is warmed through and the flavors have come together.
- Remove the bay leaf and ham hock. Shred any meat off the hock and stir it back into the pot.
- Taste and adjust salt and pepper. Serve over rice with the crispy bacon crumbled on top.
Notes
Dried black-eyed peas can be used instead, but they need an overnight soak and closer to 1.5 to 2 hours of simmering. Swap the ham hock for andouille sausage for a spicier version, or skip the meat and use liquid smoke and vegetable broth for a vegetarian take.