Description
A traditional Southern dish made with black-eyed peas and rice.
Ingredients
Scale
- 1 cup black-eyed peas
- 1 cup long-grain rice
- 4 cups chicken broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1 bay leaf
- 2 tablespoons olive oil
- 1 smoked ham hock
Instructions
- Rinse and soak the black-eyed peas overnight.
- In a large pot, heat olive oil over medium heat.
- Add onion and garlic; sauté until soft.
- Stir in soaked peas, rice, chicken broth, salt, black pepper, cayenne pepper, and bay leaf.
- Add the ham hock.
- Bring to a boil, then reduce heat and simmer for 30-40 minutes or until peas and rice are tender.
- Remove the ham hock, shred the meat, and stir it back into the pot.
- Serve warm.
Notes
- Use fresh or frozen black-eyed peas if available.
- Adjust seasonings to taste.
- This dish can be made in a slow cooker for convenience.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 1g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 20mg
Keywords: hoppin john recipe, southern food, black-eyed peas