Black-Eyed Peas With Ham Hocks, Hoppin' John

Black-Eyed Peas and Rice
Black-Eyed Peas and Rice. Lew Robertson/Photolibrary/Getty Images
  • 3 hrs 45 mins
  • Prep: 15 mins,
  • Cook: 3 hrs 30 mins
  • Yield: 8 Servings

This recipe is nice and simple but full of flavor. Use ham hocks or hog jowl in this basic black-eyed pea recipe, also known as Hoppin' John.

What You'll Need

  • 2 pounds dried black-eyed peas
  • 8 ounces hog jowl or 2 small to medium ham hocks (or meaty ham bone)
  • 6 cups water, or to cover
  • 1 large onion, coarsely chopped
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon sugar
  • Salt, to taste

How to Make It

  1. Pick over the peas and rinse well, then soak in cold water overnight.
  2. Place ham hocks, ham bone, or hog jowl in a large kettle with water to cover.
  3. Bring the peas to a boil and cook for 1 1/2 hours.
  4. Drain peas and add to the hog jowl.
  5. Add the chopped onion, crushed red pepper, sugar, and salt. Add more water if needed to cover peas.
  6. Cover tightly and simmer the peas gently for 2 hours, or until the peas are tender. Serve with hot cooked rice and cornbread.

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