Low Sodium Hoppin' John

Total time1 hr 45 min

Prep time15 min

Cook time1 hr 30 min

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Ingredients

6 servings

1 smoked ham hock (about 1 lb)
Villari Fresh Smoked Ham Hocks
See all
6 cups water
1 lb dried black-eyed peas, rinsed and picked over
1 tbsp vegetable oil
1 medium yellow onion, finely diced
3 stalks celery, finely diced
1 green bell pepper, finely diced
4 cloves garlic, minced
1 tsp dried thyme
½ tsp smoked paprika
¼ tsp cayenne pepper
2 bay leaves
salt and pepper, to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 ½ cups long-grain white rice
3 cups reserved cooking liquid (from the peas), plus water as needed

For serving

4 scallions, thinly sliced
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 and bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer 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 over medium heat, then reduce to medium-low, cover, and cook for 45 to 55 minutes, until the peas are tender but still hold their shape. Use a ladle to transfer and reserve 3 cups of the cooking liquid, then remove the ham hock and set it aside to cool slightly.

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