Hoppin’ John
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A hearty, soulful recipe bursting with smoky, savory flavors and rich tradition.
Ingredients:
Recipe courtesy of The Kitchn. For more inspiration, visit our forum today!
Simple, delicious, and steeped in culture. Image Source: The Kitchn
Ingredients:
- 1 pound dried black-eyed peas
- 3 tablespoons neutral oil, such as vegetable or grapeseed
- 1 medium white or yellow onion, diced (about 1 1/2 cups)
- 1 large red bell pepper, diced (about 1 1/4 cups)
- 3 medium stalks celery, diced (about 1 1/4 cups)
- 3 cloves garlic, finely chopped
- 1 tablespoon kosher salt
- 2 teaspoons smoked paprika
- 2 teaspoons freshly ground black pepper
- 1 teaspoon garlic powder
- 1 smoked ham hock (about 10 ounces)
- 6 cups low-sodium chicken or vegetable broth
- 1 small bunch fresh thyme, tied together with kitchen twine
- 2 dried bay leaves
- Place 1 pound dried black-eyed peas in a large Dutch oven and add enough water to cover by about 4 inches. Bring to a boil over high heat. Turn off the heat. Cover and let sit for 1 hour. (Alternatively, place the peas in a large bowl and add enough water to cover by a few inches. Let sit at room temperature overnight.)
- Drain and rinse the beans. Dry the Dutch oven. Heat 3 tablespoons of neutral oil in the Dutch oven over medium heat until it shimmers. Add 1 diced medium white onion, 1 diced large red bell pepper, 3 diced medium celery stalks, and 3 finely chopped garlic cloves. Sauté until fragrant and beginning to soften, about 3 minutes. Stir in 1 tablespoon kosher salt, 2 teaspoons smoked paprika, 2 teaspoons black pepper, and 1 teaspoon garlic powder.
- Nestle 1 smoked ham hock into the onion mixture, letting it sit on the bottom of the pot, and cook until browned, 3 to 4 minutes.
- Stir in the black-eyed peas, 6 cups of low-sodium chicken broth, 1 small bunch of fresh thyme tied together with kitchen twine, and 2 dried bay leaves. Bring to a boil over medium-high heat. Reduce the heat to maintain a simmer and cook uncovered until the beans are tender, 45 minutes to 1 hour.
- Transfer the ham hock to a cutting board or plate. When cool enough to handle, pull the meat from the bones and stir into the beans; discard the skin and bones. Serve with white rice garnished with diced white onion, chopped fresh parsley leaves, and hot sauce if desired.
Recipe courtesy of The Kitchn. For more inspiration, visit our forum today!
