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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 353.4
  • Total Fat: 12.9 g
  • Cholesterol: 13.8 mg
  • Sodium: 498.0 mg
  • Total Carbs: 54.3 g
  • Dietary Fiber: 17.3 g
  • Protein: 20.5 g

View full nutritional breakdown of Hoppin' John - South Carolina's tradition calories by ingredient
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Hoppin' John - South Carolina's tradition

Submitted by: GAMECOX
Hoppin' John - South Carolina's tradition

Introduction

This is a traditional New Year's day meal in South Carolina where it originated and was first published in "The Carolina Housewife" in 1847. The name is attributed to many legends, but most popular is to the crippled street vendor that sold the meal on the streets of Charleston, SC. His nickname - Hoppin' John.
This is a traditional New Year's day meal in South Carolina where it originated and was first published in "The Carolina Housewife" in 1847. The name is attributed to many legends, but most popular is to the crippled street vendor that sold the meal on the streets of Charleston, SC. His nickname - Hoppin' John.

Number of Servings: 8

Ingredients

    1 pound bag black eyed peas, dried (Soak for 6-7 hours prior)

    2 small smoked ham hocks or 1 large

    1 medium onion, peeled and finely chopped

    1 small bell pepper, finely chopped

    2 stalks of celery finely chopped

    1 tbsp. minced garlic

    1 quart of chicken broth

    3 cups of water

    2 cups fresh Kale, chopped fine

    2 cups of rice

    1 Tbsp. crushed red pepper flakes

    tsp. cayenne pepper

    Salt & Pepper to taste

    1/4 cup olive oil

Tips

Soak the dried peas for 6 - 7 hours prior to using. Drain and rinse again before adding to the pot.


Directions

Directions:
In a large Dutch oven/pot heat olive oil over medium high heat. Add garlic, onions, pepper, celery. Cook for 5-7 minutes until veggies are softened. Stir often.

Add chicken broth, water, seasonings, and ham /ham hocks and bring to a boil. Once boiling, cover and reduce heat to simmer for about 30-45 minutes. Stir periodically.

After 30-45 minutes, remove ham hocks and pick meat off bones and chop fine return to pot. Add chopped kale and soaked peas after draining and rinsing. Cook for another 20-30 minutes, still covered. Stir periodically.

Now add the two cups of rice, stirring to mix well in the pot. (Note- you may have to add a little water) Cook for another 20-25 minutes stirring regularly. (add water as needed) Today I did not have to add any, but each batch is different.

Serve in bowls with and garnish with chopped green onion.


Serving Size: Makes 8 equal servings

Number of Servings: 8

Recipe submitted by SparkPeople user GAMECOX.






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