Black-Eyed Peas With Ham Hocks (Hoppin' John)

Name: Black-Eyed Peas With Ham Hocks (Hoppin' John)
Prep time: 15 min
Cook time: 210 min
Total time: 225 min
Yield: 8 servings
Cuisine: American,Southern
Ingredients: 2 pounds dried black-eyed peas; 8 ounces hog jowl, or 2 small to medium ham hocks, or meaty ham bone; 6 cups water, or enough to cover; 1 large onion, coarsely chopped; 1/2 teaspoon crushed red pepper flaked; 1/4 teaspoon sugar; Salt, to taste

Hoppin' John is a traditional dish of black-eyed peas and ham hocks, often enjoyed with rice and cornbread.

⭐ 4.6 (25 reviews) Prep: 15 minCook: 210 minTotal: 225 minYields: 8 servings

Category Tags:

Dinner Lunch Side Dish

Cuisine Tags:

American Southern

This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.

Instructions

Pick over and rinse peas, then soak them overnight in cold water.
The next day, place ham hocks or hog jowl in a large kettle with water to cover; bring to a boil.
In a separate pot, bring the soaked peas to a boil and cook for 1.5 hours.
Drain the peas and add them to the kettle with the ham hocks.
Stir in chopped onion, crushed red pepper, sugar, and salt, adding more water if needed to cover the peas.
Cover tightly and simmer for 2 hours, or until the peas are tender. Serve with hot rice and cornbread.

Nutritional Info (per serving)

Calories: 419 kcal

Carbohydrate: 70 g

Cholesterol: 12 mg

Fiber: 12 g

Protein: 30 g

Saturated Fat: 1 g

Sodium: 109 mg

Sugar: 9 g

Fat: 3 g

Unsaturated Fat: 0 g