Hoppin' John

A traditional Carolinas-version of the New Years' Day traditional dish

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3 h

30 min

2 h 30 min

6 ×

1 lb. Camellia Brand Blackeye Peas

2 Tbsp. Vegetable Oil

1 Large onion, chopped

1 Large ripe tomato, seeded and chopped

2 Cloves of garlic, minced

4 Cups Lightly salted water or chicken broth

2 Large Ham Hocks

2 Bay Leaves

1 Tsp. Dried Oregano

2 Cups Uncooked long-grain white rice

1 Cup Chopped Green Onions

Salt, pepper, and/or hot sauce, to taste

Main Dish

Southern Cuisine

  1. Rinse and sort peas. (Optional: Soak peas using your preferred method.)
  2. Heat oil in a large pot over medium-high heat. Add onions; sauté 5 minutes. Add tomato and garlic; sauté an additional 5 minutes.
  3. Add water or broth, ham hocks, bay leaves and oregano; bring to a boil. Add blackeye peas; stir well. Return to a low boil; cover with lid, reduce heat to low, and simmer 1½ to 2 hours or until the peas are tender, stirring occasionally.
  4. Remove ham hocks, pick meat from bones, chop and return to the pot; discard bones, skin and other unwanted items. Remove bay leaves and discard.
  5. Add rice to pot, cover and simmer an additional 25 minutes or until the rice is tender. Add green onions; stir well. Adjust seasonings to taste.

Recipe from Camellia Brand beans, at camelliabrand.com. 

Read more about Black-eyed Peas, and find more recipes for New Years, here.