Eosinophilic Esophagitis Friendly Hoppin' John
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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, 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
- 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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