Hoppin’ John

Adapted from The Pioneer Woman

  • ¼ c. Mild Intensity EVOO, such as Arbosana or Picual
  • 1 whole Large Onion, Diced
  • 4 cloves Garlic, Minced
  • 1 whole Green Bell Pepper, Diced
  • 2 stalks Celery, Diced
  • 4 cups Soaked Black-eyed Peas
  • 5 cups Low-sodium Chicken Broth
  • 1 whole Ham Hock
  • Salt and Pepper, to taste
  • Cayenne Pepper, to Taste
  • 2 Tbsp. Red Wine Vinegar
  • White or Brown Rice, For Serving

Soak black-eyed peas in cool water for at least 6 hours. Rinse before using.

Heat olive oil in a large pot over medium-high heat. Add onion, garlic, green pepper, and celery and stir. Cook for 3 to 4 minutes. Stir in soaked beans, then add chicken broth, ham hock, salt & pepper, and cayenne to taste. Bring to a boil, then reduce heat and cover the pot for 30 minutes.

After 30 minutes, check the liquid level; if it's too soupy, cook with the lid off for another 15 minutes or so. If it's too thick, splash in a little more broth.

Stir in vinegar, then taste for seasonings. Add more spice if needed.

Serve over white or brown rice.

A photo of olives ripening in the sun Certified Ultra Premium Extra Virgin Olive Oil