Emeril's Hoppin John

Bring a taste of the South to your table with Emeril's Hoppin' John, a soulful one-pot dish bursting with classic Creole flavors. This hearty recipe combines tender black-eyed peas, smoky ham hock, and perfectly cooked long-grain rice, all simmered in a richly seasoned blend of aromatic vegetables, bay leaf, thyme, and a hint of cayenne pepper. Infused with layers of flavor from chicken stock and finished with fresh green onion garnish, this comforting dish is both satisfying and steeped in tradition. Ideal as a main course or a flavorful side, Emeril's Hoppin' John is a must-try for New Year celebrations or any time you crave a nourishing and bold Southern classic. Keywords: Southern recipe, comfort food, Hoppin' John, black-eyed peas, Creole flavors.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:75 mins

Total Time:90 mins

Servings: 4

Ingredients

• 1 cup Dried black-eyed peas
• 4 cups Water
• 1 Smoked ham hock
• 2 tablespoons Olive oil
• 1 medium Yellow onion, diced
• 1 medium Green bell pepper, diced
• 2 Celery stalks, diced
• 3 Garlic cloves, minced
• 1 Bay leaf
• 1 teaspoon Dried thyme
• 0.25 teaspoon Cayenne pepper
• 1 cup Long-grain white rice
• 2 cups Chicken stock
• 1 teaspoon Salt
• 0.5 teaspoon Freshly ground black pepper
• 2 Green onions, sliced thinly

Directions

Step 1

Rinse the dried black-eyed peas under cold water, removing any debris or damaged peas.

Step 2

In a medium pot, combine the black-eyed peas, 4 cups of water, and the smoked ham hock. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 30-35 minutes, or until the peas begin to soften. Drain and set aside, reserving the ham hock.

Step 3

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, green bell pepper, and celery. Sauté for 5-7 minutes, or until the vegetables are softened and fragrant.

Step 4

Stir in the minced garlic, bay leaf, dried thyme, and cayenne pepper. Cook for 1 minute, stirring frequently, to release the flavors.

Step 5

Add the softened black-eyed peas, reserved ham hock, and rice to the pot. Pour in the chicken stock and stir to combine.

Step 6

Season the mixture with salt and black pepper. Bring to a boil, then reduce the heat to low. Cover the pot and simmer for 20-25 minutes, or until the rice is tender and has absorbed most of the liquid.

Step 7

Remove the ham hock and bay leaf. Shred any meat from the ham hock and stir it back into the pot, discarding the bone.

Step 8

Adjust seasoning with additional salt and pepper, if needed.

Step 9

Garnish with sliced green onions before serving. Serve hot and enjoy!

Nutrition Facts

Serving size	(2661.0g)

Amount per serving	% Daily Value*
Calories	1351.0

Total Fat 65.7g	0%
Saturated Fat 12.3g	0%
Polyunsaturated Fat 7.9g
Cholesterol 112.6mg	0%
Sodium 4121.8mg	0%
Total Carbohydrate 123.2g	0%
Dietary Fiber 21.1g	0%
Total Sugars 19.7g
Protein 68.4g	0%

Vitamin D 0IU	0%
Calcium 344.1mg	0%
Iron 13.3mg	0%
Potassium 1866.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.6%

Protein: 20.2%

Carbs: 36.3%