Four years ago, I published my mother-in-law’s recipe for Hoppin’ John a couple of days before the new year was to begin. Every year, I get requests for the recipe from folks who have misplaced it or thrown it out. Here it is again, just in time for New Year’s Day.
Happy New Year!
Hoppin’ John
1 (16-ounce) package dried black-eyed peas
2 large ham hocks
2 tablespoons bacon drippings
4 cups water
1 large onion, cut into wedges
1 teaspoon salt
1 teaspoon pepper
1/2 to 1 teaspoon dried crushed red pepper
1/2 teaspoon dried thyme
2 bay leaves
1 teaspoon minced garlic
1 chicken bouillon cube
Hot cooked white rice
Bring peas and enough water to cover to a boil in a Dutch oven; remove from heat, and let stand 1 hour. Drain.
Remove skin from ham hocks. Chop meat from ham hocks, reserving bones.
Saute meat in hot bacon drippings in a large skillet over medium-high heat 3 minutes or until slightly browned.
Combine peas, meat, bones, 4 cups water and next 8 ingredients in Dutch oven. Bring to a boil; reduce heat and simmer, gently stirring occasionally, 1 to 1 1/2 hours or until peas are tender. Remove and discard bones. Serve over rice.
