What’s Cooking with Julie: Hoppin’ John

By Julie White

Hoppin’ John is a classic Southern dish served on New Year’s Day. The black-eyed peas are supposed to bring you good luck in the coming year. It was shared with me by my good friend Pam Crooks, a Southern girl from North Carolina. Happy New Year and hope you have a great 2017!

2 tablespoons of olive oil
1 large ham hock (ham, smoked turkey or bacon can be substituted)
1 pound of fresh black-eyed peas (or you can use dried peas and soak them in cold water for six hours. Rinse well before using. Black-eyed peas are also found in the freezer section)
1 yellow onion, chopped
1 stalk of celery, chopped
1/2 cup of red or green bell pepper
1 quart of chicken stock
2 cups of water
2 carrots, diced
1 bay leaf
Salt and pepper to taste
1 tablespoon of apple cider vinegar
3 cups of steamed white or brown rice
Chopped green onion or chopped parsley for garnish

*You can also add chopped garlic, canned chopped tomatoes, chopped or frozen kale or collards if you desire.

Heat oil in large pot.

Add the veggies and brown.

Add the ham hock and remaining ingredients except the rice and garnish.

Bring to a boil, reduce heat and simmer for 45 minutes or until tender.

You may need to add more water.

Taste for seasonings.

Serve over the rice and sprinkle garnish over dish and enjoy!

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