Hoppin’ John

Made with black-eyed peas and smoked ham, this southern staple is served on New Year's day for luck.

  • Prep Time 20 min
  • Total Time 1 hr 20 min
  • Servings 8


bag (1 lb) dried black-eyed peas, soaked overnight and rinsed
tablespoon vegetable oil
medium onion, chopped
stalks celery, chopped
cloves garlic, minced
smoked ham hock or 1 cup chopped smoked ham
carton (32 oz) Progresso™ chicken broth (4 cups)
can (10 to 14.5 oz) diced tomatoes with green chiles, undrained
dried bay leaf
Salt to taste
cups hot cooked white rice

  • 1 Sort and rinse peas. Soak peas in enough water to cover at least 8 hours or overnight.
  • 2 Drain and rinse soaked peas; set aside. In 4- to 6-quart Dutch oven, heat oil over medium heat. Add onion and celery; sauté about 5 minutes or until onion is translucent. Add garlic; sauté about 2 minutes or until fragrant.
  • 3 Add ham hock, broth, tomatoes and bay leaf. Heat to boiling. Reduce heat to simmer; stir in soaked peas. Add salt to taste. Cook 50 to 60 minutes or until peas are tender.
  • 4 Remove and discard bay leaf. Remove ham hock. Remove ham from bone; discard bone. Shred ham; return to Dutch oven and stir. Serve over hot cooked rice.

Expert Tips

Don’t have time to soak the peas overnight? Check the package. Most peas offer a quick-soak method right on the bag that calls for much less time.

For a little added kick, add some red pepper flakes to the pot when you add the peas.