Emeril's Hoppin' John
Recipe type: Side Dish
Cuisine: Southern
Prep time: 
Cook time: 
Total time: 
Serves: 6-10
Weight Watchers Info: 3 PointsPlus per serving (main dish) or 2 PointsPlus per serving (side dish) — plus 3 PointsPlus for each ½ cup cooked brown rice
  • 1 tablespoon olive oil
  • 1 large ham hock (we removed this after simmering, so I didn’t count Points).
  • 1 cup onion, chopped
  • ½ cup celery, chopped
  • ½ cup green pepper, chopped
  • 1 tablespoon chopped garlic
  • 1 pound black-eyed peas, soaked overnight and rinsed
  • 1 quart chicken stock
  • Bay leaf
  • 1 teaspoon dry thyme leaves
  • Salt, black pepper, and cayenne
  • 3 tablespoons finely chopped green onion
  • 3 cups steamed rice (we used brown rice)
  1. Heat oil in a large soup pot, add the ham hock and sear on all sides for 4 minutes.
  2. Add the onion, celery, green pepper, and garlic, cook for 4 minutes.
  3. Add the black-eyed peas, stock, bay leaves, thyme, and seasonings.
  4. Bring to a boil, reduce the heat and simmer for 40 minutes, or until the peas are creamy and tender, stir occasionally. If the liquid evaporates, add more water or stock.
  5. Adjust seasonings, remove the ham hock and bay leaf, then garnish with green onions.
  6. Serve over rice.
Yield: 6 main dishes or 10 side dishes.
Recipe by The Taste Place at http://www.thetasteplace.com/2011/01/04/welcoming-in-the-new-year-with-hoppin-john/