Hoppin John

1. 1

   Brown the bacon in a large pot or Dutch oven.

2. 2

   When crisp and brown, set aside in a small bowl.

3. 3

   Add the diced onion to the pan drippings and cook until translucent.

4. 4

   Add the blackeyed peas with the chicken broth, the bacon and the ham hock.

5. 5

   Add the herbs and simmer until the ham hock is tender, about 1 1/2 hours.

6. 6

   Remove the ham hock and discard the bones, thick skin and fatty part.

7. 7

   Chop the meat and return to the pan.

8. 8

   Serve with hot sauce and rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.