Hoppin' John

Total Time:
1 hr 5 min
Prep:
15 min
Cook:
50 min

Yield:
10 servings
Level:
Easy

Ingredients
  • 1 tablespoon olive oil
  • 1 large ham hock
  • 1 cup onion, chopped
  • 1/2 cup celery, chopped
  • 1/2 cup green pepper, chopped
  • 1 tablespoon chopped garlic
  • 1 pound black-eyed peas, soaked overnight and rinsed
  • 1 quart chicken stock
  • Bay leaf
  • 1 teaspoon dry thyme leaves
  • Salt, black pepper, and cayenne
  • 3 tablespoons finely chopped green onion
  • 3 cups steamed white rice
Directions

Heat oil in a large soup pot, add the ham hock and sear on all sides for 4 minutes. Add the onion, celery, green pepper, and garlic, cook for 4 minutes. Add the black-eyed peas, stock, bay leaves, thyme, and seasonings. Bring to a boil, reduce the heat and simmer for 40 minutes, or until the peas are creamy and tender, stir occasionally. If the liquid evaporates, add more water or stock. Adjust seasonings, and garnish with green onions. Serve over rice.


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Pairs Well With
Chardonnay

Rich, buttery white wine

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    BAM, that was good!
    Fantastic! Used Applewood smoked bacon instead of ham - starting out the New Year with a delicious serving of black-eyed peas! What is the nutritional content of this recipe?
    I just finished making this about 15 minutes ago. I had it over rice and then had a second cup without rice. FANTASTIC - Great Savory & Spicey!
    I have been using this recipe for the past 3 yrs. It is easy and very tasty and my family loves it. I use fresh black eyed peas which really cuts down the cooking time and I make it a day ahead of time so that the flavor can incorporate in everything. This year I am putting my twist on it by using bacon as my seasoning and adding more texture to the dish. should be delicious!
    This will be the third year in a row that I'm making this. I follow the recipe as written and it is fantastic! I serve this with corn bread for additional good luck! Happy New Year!
    Who knew that such a simple recipe could taste so good? I almost can't eat enough, but it's so satisfying and it stays with you. Goes great with Louisiana style hot sauce and sauteed greens with garlic.
    This recipe truly exceeded our expectations. This is an earthy flavored dish, and the combination of rice and black eyed peas were actually quite good together. 
     
    The only variation on our part is that instead of using a ham hock we used a smoked shank. They are essentially the same. After cooking the dish most of the way I pulled out the shank, boned it, trimmed out some of the fat, and put it back into the dish. That provided little nuggets of goodness as we ate dinner!
    Don't know if I'll get in trouble with the southeners for this, but I was at my mother-in-law's in NC for the New Year and I made this with Andouille sausages because that's what we had on hand and we all agreed it was FANTASTIC!! Cut them up, browned them really well, took them out and added them back in for the last 25 min. Awesome.
    Made this recipe for New Year's Day. I used the ham hock left over from our Christmas Day ham. It was delicious! Normally, Hoppin' John recipes I have made in the past mixed together the rice with the rest of the ingredients...but I really liked having the rice as the base for the mixture!
    Delicious. In the interest of time, I soaked the peas in warm water for about 2 hours instead overnight. I used smoked ham shanks, because that's what they had at the grocery store, and used about 4 of them. Only addition was some diced tomatoes. Otherwise followed the recipe exactly. At the end, I chopped up the ham into little pieces, threw away the bones, and returned the ham to the pot. So good and so easy.
    This recipe is my fool-proof "go-to" for Hoppin' John. My family has Creole roots and I've tried several other family and southern cooking-school recipes for this. None of them are anywhere near as tasty. I've used smoked ham hock, diced ham and/or bacon (whatever I have on hand. The very best part of this dish is it's consistency. Time after time after time it turns out perfectly - you really cannot goof it up. The very best black-eyed pea recipe I've tasted.
    I assumed the ham hock was supposed to be fresh and not smoked but I am not one hundred percent certain of that, given some of the references to bacon in some of the other comments. The finished product was good, but I wonder if I arrived at the intended result.  
     
    After making the recipe again .... no doubt the smoked hock was intended. Excellent.
    Great recipe, authentic Hoppin' John. Fourth year to make it for our New Year's meal. This recipe replaces my mother's that she used for fifty plus years. This one is similar to hers but better. Sorry Mom! I use left over ham from Christmas instead of a ham hock. Really intend to make it with a ham hock and fresh black eyed peas this summer.
    I soaked the beans overnight, then had to delay making the dish one day. Drained them, put them in the fridge overnight, let them come to room temperature before cooking and they turned out great...nice texture, not mushy at all. Used several pieces of smoked ham hock (about 1 and 3/4 lbs in all and chopped up some of the meat off of the bone after cooking (got about 3/4 cup. The green onions are a really nice touch at the end. All in all very easy to make and quite good, my 9-year old liked it as well. Now we'll see about the lucky part....
    I have never been a big fan of black eyed peas but i grew up eating them every New Years. I must say this was really fantastic! I used homemade chicken broth (ended up using about 6 cups and the ham bone from the ham I cooked on Christmas with meat still attached. I did soak my beans overnight but simmered mine for about 3 hours. The beans were not mushy at all.. just perfect and the ham bone had time to release all the flavors. i will for sure makw these again
    The best easiest hoppin john ever. My daughter is a vegetarian so leave out the meat and increase all other seasonings to taste. F'ing GREAT !!
    The whole family loved it. Replaced ham hock with @ 1 lb leftover ham. 2 cans black eyed peas & 1 can black beans - drained. Everything else the same. Delish!
    Creamy and smoky and a little spicy. Plus a good dose of fortune for the new year! I've been making Emeril's Hoppin John recipe for nearly 10 years now -- every New Year's Day. Love it; hubby loves it. I don't like green pepper, so I always leave that out and increase the onion and celery a little. I like to use fresh thyme. I also add a little chopped ham just before I serve it. Bam(a good!
    Yum. I didn't have green pepper and did have some carrots already chopped so added the carrots instead. Creamy and smoky. Just plain good! Happy new year!
    Quick, easy and tasty!
    My childen loved this recipe! They asked for second helpings on New Years Day. I made the recipe exactly as stated and only used a mild amount of cayenne.
    Emeril strikes again. Just like we had in New Orleans. Best Hoppin John recipe ever. Try using the end of a proscuitto ham instead. Wow 
    Made it for NYE used two medium MEATY hocks. Creole seasoning. REALLY TASTY dish. The chopped green onion as garnish really sets it off. I think next time i might add some seeded jalapeno?
    Never liked black eyed peas till now. Changes were that I used tasso instead of hock, and added some cayenne hot sauce while cooking. Ate it as a side with white rice, also had shrimp and okra gumbo for added luck. I've nearly worn out Emeril's Real and Rustic cookbook. Check out oysters Canou.
    This was really tasty! I modified it a bit because I had 2 pounds of frozen black-eyed peas on hand. Then I topped it with the chopped green onions, chopped plum tomatoes, and shredded smoked cheddar cheese..... Not traditional perhaps, but very yummy!
    This was a good recipe a little different from our southern tradition. But that is the fun of trying other peoples cooking. We use a smoked ham-hock, usually two. We also use red pepper rather than green, no garlic, no thyme. We do add a small can of diced tomatoes and some finely chopped jalapeno. We also cook everything except the peas adding them last so they do not get mushy. We like them a bit firmer.
    I'm in love! This is so simple and truly is delicious. I used a ham bone with goodies still attached instead of the ham hock. It was leftover from the holidays. Added some finely chopped ham about half way thru, since I had it and didn't want to waste it. I'm using brown basmati rice for added flavor and healthier. The blackeyed peas truly cooked that quickly. Easy 5 stars.
    Very nice, simple, treatment. Don't leave out the scallions at the end, they lend a very nice flavor to the dish.
    i made this the first time just because i like peas, but i have had to make it several other times for others. it is a great pot-luck addition. just make some cornbread and a small salad of your choice and you will be an instant hit. my only note to this recipe is that i have also used pork neck instead of ham hock - every tasty and inexpensive. dont miss this one.
    I only made a couple of changes. In order to control the sodium, II cut down the chicken stock to 2 cups and added 2/3 cup of white wine and 1 1/3 cup of water to make up the liquid. The wine adds a nice touch. Instead of serving over white rice, I just directly added cooked brown basmati rice at the end.
     

     
    Dee-lish.
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