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Augusta Hopping John

5.0(7)

Southern cooking at its finest! Get ready to have some good luck in the New Year if you have this dish on New Years! This recipe is totally "from scratch", using dried beans and fresh ingredients. For a short cut, you could use canned or frozen black eyed peas, but try the dried peas...they don't take that long to cook once they have soaked for a while. I can make a meal of this by itself, just by adding a piece of cornbread! I hope you enjoy this as much as my family has in the past. Please note: Prep time does not include soaking time!

by breezermom·published 2008-10-03

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One Dish Meal

Servings

8 cups

Total time

2h 35m

prep 15 min

Calories / serving

305 kcal

Ingredients (11)

serves

1 cup dried black-eyed peasblack-eyed-peas
5 cups water, dividedwater
2 teaspoons salt, dividedsalt
1 lb ham hockham-hock
6 slices bacon, cooked and crumbledbacon
1 cup long grain rice, uncookedlong-grain-rice
1 medium onion, choppedonion
2 stalks celery, finely choppedcelery
1 cup tomatoes, choppedtomato
1 cup green onion, choppedscallion
1 cup sharp cheddar cheese, finely shredded

Instructions (4 steps)

01Sort and wash peas; place in a Dutch oven. Cover with water 2 inches above peas; let soak 24 hours. Drain, return to Dutch oven. Add 4 cups water and 1 teaspoon salt. Bring to a boil; cover, reduce heat, and simmer 1 hour and 30 minutes or until tender. Set aside.
02Place ham hocks in a medium saucepan; add water to cover. Bring to a boil; cover, reduce heate, and simmer 40 minutes or until meat is tender. Remove from bone; coarsely chop meat. You can do this at the same time that the peas are cooking.

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Rich recipe — supports nutrition-aware planning.