Mangu

hoppin-john

Next Dish: Lahmacun

Hoppin’ John is a traditional Southern United States dish made from black-eyed peas (or field peas) and rice, with chopped onion and sliced bacon, seasoned with a bit of salt. Some recipes also include ham hock, fatback, or country sausage. It is often served with a side of greens (collards, mustard, or turnip) and cornbread. The dish is a staple for New Year's Day, as it is thought to bring prosperity for the coming year.

ham hock

salt

water

dried pepper

onion

Recipe

Ingredients:

  • 1 cup dried black-eyed peas

  • 4 cups water

  • 1 smoked ham hock

  • 1 medium onion, chopped

  • 1 cup long-grain white rice

  • Salt and pepper to taste

  • 2 green onions, sliced


Instructions:

  1. Rinse the black-eyed peas under cold water and pick out any stones or discolored peas.

  2. In a large pot, combine the peas, water, ham hock, and chopped onion. Bring to a boil over high heat.

  3. Reduce the heat to low, cover, and simmer until the peas are tender but not mushy, about 1 hour.

  4. Remove the ham hock from the pot and let it cool. Remove and discard the skin, bone, and fat. Shred the meat and return it to the pot.

  5. Stir in the rice, salt, and pepper. Increase the heat to medium, cover, and simmer until the rice is tender and has absorbed most of the liquid, about 20 minutes.

  6. Stir the Hoppin’ John well. If it seems too dry, add a little more water. Taste and adjust the seasoning.

  7. Sprinkle with sliced green onions before serving.