Ingredients
-
1
-
2
-
1
-
2 - 3
-
1
-
5
-
1 - 2
-
8
-
-
-
-
-
-
-
Directions
Hoppin’ John, This simple dish is a New Year’s Day tradition in our home, as it is in many homes across the southern part of the United States, and the recipe is based on one that was published in a local newspaper many years ago. We like ours doused with hot sauce and served with cornbread. Prep time does not include overnight soaking of peas., I added pieces of Italian sausage and some sauteed green peppers and used canned black-eyed peas…and a dash of sriracha . Buonissimo!, Great New Years Day dinner! Easy to make as well. I added celery and used a ham hock plus a little leftover ham. Made a half recipe which was plenty for us. I did use 3 slices of bacon in it initially as well since I didn’t really have much ham. Planned on some additional cook time as I had some pretty old beans and I don’t presoak dry beans, but really didn’t need too much more! Saving this one to make next year as well!
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Steps
|
1
Done
|
Soak Peas Overnight With Water to Cover by 2 Inches. Drain and Set Aside. |
|
2
Done
|
in Large Dutch Oven, Saute' Onion and Garlic in Oil Until Onion Is Transparent. Add Peas, Oregano, Chicken Stock, and Pork. |
|
3
Done
|
Bring to a Boil; Lower Heat, Cover and Cook Slowly Until Peas Are Tender, About 30-40 Minutes I Usually Cook Mine About an Hour, Adding Additional Liquid If Needed. |
|
4
Done
|
Remove Shanks/Hocks, Setting Aside Until Cool Enough to Handle; Pick Meat from Bones and Add It Back to the Peas Discard Skin, Fat, and Bones. Add Salt to Taste. |
|
5
Done
|
Serve Over Rice. |
