Hoppin' John
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
8
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Calories
163 kcal
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Course
Main Course
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Cuisine
American
Hoppin' John
Description
Hoppin' John combines black-eyed peas cooked slowly with diced ham or a ham hock, classic vegetables such as onion, celery, and green bell pepper, and seasonings including bay leaf, dried thyme, and Cajun seasoning. The peas are simmered in chicken broth until tender, typically about an hour, building a savory broth with the smoky ham flavor infusing throughout.
The texture balances the softness of the cooked peas with tender vegetables. Aromatic seasonings create a nuanced, savory profile with a slight spiciness from the Cajun seasoning when included. Removing the bay leaf before serving ensures no tough texture is left behind.
Traditionally served over steamed rice, this dish functions as a filling main or side with Southern roots. The combination of protein-rich peas and ham alongside the fragrant vegetables provides a substantial meal.
Peas can be used without soaking, although soaking may reduce cook time somewhat. Cooking durations will vary based on pea freshness. Rinsing peas before cooking removes any debris, ensuring a clean finished dish.
Ingredients
- 2 tablespoons butter
- 3/4 cup onion finely diced
- 3/4 cup celery finely diced
- 1 green bell pepper cored, seeded and finely diced
- 1 tablespoon garlic minced
- 1 bay leaf
- 1 teaspoon thyme dried
- 1 teaspoon Cajun seasoning
- salt to taste
- black pepper to taste
- 1 large ham hock or 1 1/2 cups diced ham
- 1 pound black-eyed peas rinsed
- 6 cups chicken broth I use low sodium
- 2 tablespoons parsley chopped
- rice steamed, for serving
Instructions
- Melt the butter in a large pot over medium heat. Add the onion, celery and bell pepper and cook for 4-5 minutes or until softened.
- Add the garlic and cook for 30 seconds. Add the bay leaf, thyme, Cajun seasoning, salt and pepper, ham hock or diced ham, and black eyed peas. Stir to combine
- Pour in the chicken broth and bring the pot to a simmer. Reduce the heat to medium low, and cook for one hour or until peas are tender.
- Remove the ham hock from the pot. Cut the meat off the bone, and return the meat to the pot.
- Sprinkle with parsley, then serve over rice.
Notes
- Rinsing black-eyed peas before cooking removes debris and ensures cleaner broth.
- Soaking peas is optional and may reduce cooking time; adjust simmering accordingly.
- Cooking times vary depending on pea freshness; check for tenderness between 45 minutes and two hours.
- Always remove bay leaves before serving to avoid tough bits.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 163 kcal
% Daily Value*
| Calories | 163kcal | 8% |
| Carbohydrates | 15g | 5% |
| Protein | 10g | 20% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 25mg | 8% |
| Sodium | 507mg | 21% |
| Potassium | 390mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 317IU | 6% |
| Vitamin C | 22mg | 24% |
| Calcium | 37mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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