Classic Hoppin’ John

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Classic Hoppin John

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
  1. In a large Dutch oven, add peas and cover with 8 cups water. Cover and soak for at least 12 hours. Drain excess liquid.
  2. 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.
  3. 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.
  4. Serve with rice. Garnish with green onions and hot sauce, if desired.
*We used Camellia Brand Black-Eyed Peas.



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