Featuring tender smoked neck bones, onion, bell pepper, and celery, and seasoned to perfection.

HOPPIN JOHN for new years

DETAILS...

Black Eyed Peas and Rice, also known as “Hoppin’ John,” is a beloved and time-honored recipe in Black food culture, particularly in the South.

INGREDIENTS

– Water – Smoked neck bones – Chicken bouillon – Bay leaf – Vegetable oil – White onion – Green bell pepper – Celery – Garlic – Creole seasoning – Kosher salt – Black pepper

1

In a large pot, combine water, smoked neck bones, chicken bouillon powder, and a bay leaf. Put it on high heat and bring it to a boil. Simmer for 2 to 3 hours.

PREPARE BROTH

2

Heat oil in a skillet; add onion, bell pepper, and celery. Cook until softened, then set aside. Check broth and add seasoning if needed. 

SAUTE VEGGIES

3

Add black eyed peas, veggies, and garlic. Simmer for 1 to 1 1/2 hours, taste, and adjust seasoning as needed.

COMBINE & SIMMER

4

Ladle peas into bowls. Add smoked meat on top, add broth to bowls. Serve over rice.

ENJOY

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