Mushroom Free Classic Hoppin' John

Total time1 hr 45 min

Prep time15 min

Cook time1 hr 30 min

4.6

(26)

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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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