Hoppin’ John is found in most southern states, but it is mainly associated with the low-country Carolinas. Black-eyed peas, also called cow-peas, are thought to have been introduced to America by African slaves who worked the rice plantations.
Hoppin’ John is found in most southern states, but it is mainly associated with the low-country Carolinas. Black-eyed peas, also called cow-peas, are thought to have been introduced to America by African slaves who worked the rice plantations.
1 pound bag dried black eyed peas
2 large Ham hocks (about 3/4 pound)
4 cups chicken broth
1 large onion, cut into wedges
1/2 to 1 teaspoon dried crushed red pepper flakes
1/2 teaspoon dried thyme
2 bay leaves
1 teaspoon fresh minced garlic
2 cups long grain uncooked rice
Rinse and sort peas, place in a large soup pot (cast-iron dutch oven is best) over medium-high heat and cover with cold water; bring to boil. Remove from heat; cover and let stand 1 to 2 hours, drain and rinse. Using same pot over medium-high heat add soaked peas, ham hock, onion, add everything except rice. Cover these with chicken broth, bring to boil, reduce to medium-low heat and simmer for 1-1/2-2 hours or until the peas are tender (do not boil as the peas will burst). Remove the ham hock meat and cut into bite size pieces, (sometime I add sliced pork sausage, pork fat rules!, at this point also) return meat to pot. Stir in the rice, cover, and cook 20-25 minutes or until rice is tender and liquid is absorbed. Remove from heat and season to taste with salt and black pepper.