Hoppin’ John

  • 140 mins
  • 10 ingredients


  • 2 cups of dried black eyed peas
  • 3 cups chicken stock
  • 1/2 lb of ham hocks or salt pork
  • 1 small bunch scallions, chopped, white and green parts
  • 2 cloves garlic, minced
  • kosher salt and fresh cracked black pepper to taste
  • 1 tbs parsley, chopped
  • red pepper flakes to taste
  • 2 cups riced, cooked
  • 1 stalk celery, chopped

This is a traditional dish served in the south on New Years day to ensure luck and good fortune during the year.

  • Place the washed and picked over black eyed peas in a large pot filled with 3 cups of chicken stock.
  • Bring to a boil and add the ham hocks or salt pork. (If you use salt pork eliminate the kosher salt)
  • Reduce to a simmer and add the onions celery and garlic.
  • Cook for 1 and 1/2 to 2 hours.
  • Add water if necessary.
  • When done remove the meat from the hock and add back to the beans.
  • Add 2 cups of cooked rice to the pot about 1/2 hour before serving and simmer for 10 minutes.

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