This Hoppin’ John recipe is a classic Southern dish of black-eyed peas cooked low and slow, traditionally with rice, flavored with smoked pork and loads of seasonings. It’s an incredible dish you need to try. I could eat this all day long. Extra spices for me, please!
Check out all of my Bold and Zesty Recipes:
Don’t forget to SUBSCRIBE to my channel!
Hoppin’ John Recipe – How to Make Hoppin’ John (Carolina Peas and Rice)
INGREDIENTS
1 tablespoon olive oil
1 large onion chopped
1 large green bell pepper chopped
1 jalapeno pepper chopped (optional – I like it for a bit of extra heat)
1 stalk celery chopped
2 cloves garlic chopped
1 pound smoked ham chopped
2 tablespoon Cajun seasoning blend
1 pound blackeyed peas sorted through, rinsed, soaked and drained
4 cups chicken broth or more as needed
Cooked white rice for serving
Chopped parsley for serving
Cooking Directions
Heat a large pot to medium heat and add the olive oil.
Add the onion, peppers and celery and cook them until softened, about 5 minutes.
Add the garlic and smoked ham and cook another minute, stirring, until fragrant.
Add the Cajun seasonings, blackeyed peas and chicken broth. Bring to a quick boil, then reduce the heat.
Simmer for 1 hour, or until the beans are nicely softened, but not mushy.
Serve over rice and garnish with chopped parsley.
Recipe Tips & Notes
Serves 12 as a side dish.
Heat Factor: Mild. You won’t get a lot of heat with this recipe, though you can easily incorporate hotter peppers (I love this) or use an extra spicy Cajun or Creole seasoning blend. I like a pinch (or 3!) of ghost powder in mine sometimes.
Get the full printable recipe with discussion at:
Check out all of my Bold and Zesty Recipes:
Don’t forget to SUBSCRIBE to my channel!