Hoppin John is a traditional southern dish that has many variations depending on the region. This simple dish if full of flavor and easy to make.
2cupsdried black-eyed peas
1poundlean ham cubes or 2 large ham hocks
1poundandouille or other smoked sausage
1large onion, diced
1cupbell pepper, any variety, diced
4clovesof garlic, minced
1/2teaspoonground black pepper
1/2teaspooncrushed red pepper flakes
4cups(32 oz) chicken stock
2cupsuncooked long-grain white rice
Salt and black pepper to taste
your favorite hot sauce
Soak the beans overnight per the package directions. In the morning, rinse and drain the beans and add them into a large stock pot.
Next add the ham, sausage, onions, bell pepper, salt, pepper, creole seasoning and red pepper flakes into the pot along with the chicken stock.
Over medium-high heat, bring it the pot to a boil. Then reduce the heat to medium-low and simmer for 40 minutes.
Once the peas are almost tender, add the rice to the pot and stir. Continue cooking until the rice is tender, about 25 minutes. If you opted for ham hocks over diced ham, remove them from the pan now allow them to cool until you are able to handle them. Then cut the meat into bite-size pieces and return it to the pot.
Once the black-eyed peas are tender and the rice is cooked, remove the pan from heat and stir in the hot sauce and re-season with salt and pepper to taste.
The overnight soak method on the package of beans greatly reduces the stove top cook time to about 40 - 60 minutes from about 60 - 90 minutes until the peas are tender.