Eosinophilic Esophagitis Friendly Classic Hoppin' John
Total time1 hr 45 min
Prep time15 min
Cook time1 hr 30 min
4.6(26)
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Learn more →Ingredients
6 servings
- 1 smoked ham hock (about 1 lb)
- 6 cups water
- 1 lb dried black-eyed peas, picked over and rinsed
- 1 tbsp vegetable oil
- 1 medium yellow onion, finely diced
- 2 stalks celery, finely diced
- 1 green bell pepper, finely diced
- 4 cloves garlic, minced
- ½ tsp dried thyme
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper
- 2 bay leaves
- salt and pepper to taste
For the rice
- 2 cups long-grain white rice
- 3 cups water
- ½ tsp salt
For serving
- 3 scallions, thinly sliced (optional)
- hot sauce, for serving (optional)
Instructions
- 1
Place the ham hock and 6 cups of water in a large Dutch oven or heavy-bottomed pot. Bring to a boil over high heat, then reduce to a steady simmer and cook for 30 minutes, until the broth is lightly flavored and the hock has begun to soften.
- 2
Add the rinsed black-eyed peas to the pot. Return to a simmer and cook, uncovered, for 20 minutes, until the peas are just beginning to soften but are not yet fully tender.
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