Bring a little luck to the table with this go-to supper.
Classic Hoppin’ John
- 1 (16-ounce) bag dried black-eyed peas*
- 8 cups water
- 2 tablespoons vegetable oil
- 2 (8-ounce) packages diced ham
- ¾ cup chopped red bell pepper
- ¾ cup chopped yellow bell pepper
- ¾ cup chopped orange bell pepper
- 1 cup chopped green onions
- 1 tablespoon chopped garlic
- 1 tablespoon Cajun seasoning
- ½ teaspoon kosher salt
- 3 (15-ounce) cans low-sodium chicken broth
- 2 dried bay leaves
- Long-grain rice, cooked according to package directions
- Garnish: sliced green onions, hot sauce
- In a large Dutch oven, add peas and cover with 8 cups water. Cover and soak for at least 12 hours. Drain excess liquid.
- In a large Dutch oven, heat oil over medium heat. Add ham; cook until crisp, 10 to 15 minutes. Add bell peppers, green onion, garlic, Cajun seasoning, and salt; cook until vegetables are soft, 10 to 15 minutes.
- Increase heat to medium-high. Add broth, peas, and bay leaves; bring to a boil. Reduce to a simmer and cook until peas are tender and liquid has reduced by half, 45 minutes to 1 hour.
- Serve with rice. Garnish with green onions and hot sauce, if desired.
*We used Camellia Brand Black-Eyed Peas.