Brooklyn-Style Hoppin’ John
- Total Time
- two hours
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds black-eyed peas, or about 4 cups
- 1teaspoon baking soda
- 2medium ham hocks, or 1 ham hock and ¼ pound country ham trimmings (also called seasoning meat)
- 1tablespoon olive oil
- 1large onion, chopped
- ½cup chopped celery
- ½cup chopped green pepper
- 4medium garlic cloves, crushed
- 2bay leaves
- 1teaspoon salt
- ½teaspoon crushed red pepper
- 3cups steamed white rice
- Prepared vinegar peppers, to taste (optional)
Nutritional analysis per serving (6 servings)
421 calories; 11 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 52 grams carbohydrates; 7 grams dietary fiber; 5 grams sugars; 27 grams protein; 854 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, cover peas generously with water, add baking soda and soak overnight.
- Step 2
The next day, rinse ham hocks and pat dry. Heat oil in a large heavy-bottomed pot. Sear ham hocks and ham trimmings, turning so all sides are cooked.
- Step 3
Remove seasoning meat, if using. Add water to ham hocks just to cover, bring to a boil and then turn heat to a strong simmer. Partly cover pot and cook hocks until slightly tender, about 45 minutes.
- Step 4
If using seasoning meat, return it to pot. Add peas, onion, celery, green pepper, garlic, bay leaves, salt and red pepper, along with five cups of water. Bring to a boil, then turn to a simmer and cook until beans are tender and water begins to look saucy, 30 to 45 minutes. Serve over white rice with vinegar peppers, if desired.
Private Notes
Comments
Put the ham hocks in a big soup kettle and cover with water. Add onions, garlic, and pepper. Don't add salt at this point, cause the hocks are salty already. Simmer until hocks fall off the bone, 2-4 hours, depending on the hocks. Remove hocks, discard skin and bones, shred meat and return to pan with 1-2 pounds of blackeyed peas. Now taste for salt and add as appropriate. Cook till peas are cooked, half hour or so. Taste for seasoning, and serve over hot white rice.
Content to be ignorant in this instance! ;)
In north Florida, you have to use a hog jowl in the black eyed peas if you want good luck. Ham hocks mean you don't know what you are doing...
This is an excellent recipe as written. For those who don't eat pork: try smoked turkey legs or wings (available at the supermarket) for that smoky, meaty flavor. I've made a vegetarian version two years in a row for New Year's Day dinner for a local shelter for 20 people using paprika and a can of chiles in adobo - great flavor! I served it with pork tenderloin and sauteed kale to give options to those who don't want meat.
I added a can of green chilis, and at the end, a 14oz can of diced tomatoes, drained. Excellent!
Are the 4 cups of beans dry beans? Or soaked beans? I soaked four cups of dry beans and it is a lot!
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