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Southern Hoppin' John

Roze Brogan: "First time making hoppin john. This will be kept…" Read More
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This recipe is courtesy of Southern Bite.


  • 1 Tbsp. vegetable oil (or bacon grease)
  • 1/2 medium onion (diced)
  • 2 rib celery (diced)
  • 3 cloves garlic (minced)
  • 4 cups unsalted chicken broth (or stock)
  • 1 1/2 cups smoked ham (chopped, or 1 smoked ham hock)
  • 10 oz. diced tomatoes with green chilies (canned, undrained)
  • 1 lb. frozen black-eyed peas
  • salt (to taste)
  • 2 cups uncooked rice
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    1. In a large dutch oven or stock pot, heat the vegetable oil over medium-high heat. Add the onion and celery and cook until the onions are translucent and tender - about 5 minutes. Add the garlic and cook for about 1 minute or until fragrant.
    2. Add the broth, ham (or ham hock), and undrained tomatoes and stir to combine. Bring to a boil. Stir in the black-eyed peas. Add salt to taste. Reduce to a simmer, cover, and cook for 30 to 35 minutes or until the peas are tender to your liking.
    3. While the peas cook, prepare the rice according to the package instructions. The 2 cups of uncooked rice should yield 6 to 8 cups of cooked rice depending on the exact kind. Serve peas over the cooked rice - mixing together if desired.
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    Roze Brogan 7 months ago
    First time making hoppin john. This will be kept on file for New Years. turned out awesome, just remember to start the beans the day before.