Hoppin John with Ham Hock

Black eyed peas and long grain rice simmered with a smoked ham hock in one pot.

Prep Time 8 10

Cook Time 1 10

Total Time 9 20

Course Main Course

Cuisine American

Servings 4 servings

Calories 435 kcal

1 cup dried black eyed peas soaked overnight and drained, or two 15 oz cans drained and rinsed
1 small onion chopped
2 cloves garlic minced
1 smoked ham hock or a chunk of smoked sausage
1 cup long grain white rice
4 cup low sodium chicken broth
2 tbsp olive oil
¼ tsp black pepper
2 green onions chopped, for serving
1 pinch cayenne pepper optional

Soak. Soak the peas overnight and drain.
Saute. Cook the onion and garlic in olive oil until soft, then add the ham hock.
Simmer. Add peas and broth, boil, then simmer 30 to 40 minutes until tender.
Add rice. Stir in the rice with about 2 cups of liquid left, cover, and simmer 20 minutes.
Finish. Rest 5 to 10 minutes, loosen the rice, and top with green onions.

Substitutions: Use smoked sausage or bacon for the ham hock, and canned peas for dried.

Tips: Do not rush the simmer.

Storage: Refrigerate up to 3 days.

Nutrition does not include the optional cayenne.

Keyword Black Eyed Peas, Chicken Broth, Ham Hock, Hoppin John with Ham Hock, Long Grain Rice