Below is my version of Hoppin’ John, a popular southern rice and beans dish. I’ve never used ham hocks for any recipe before so it was quite interesting. Also, I love cooking with a dutch oven.
It turned out delicious and hearty with some mild heat.
- 1 1/2 cups black eye peas
- 1/2 large white onion, sliced through the stem
- 4 small yellow onions (spanish?), chopped
- 2 ham hocks
- 6 cloves garlic, whole, peeled and lightly smashed
- 3 bay leaves
- 1 carrot
- 1 tsp ground black pepper
- 1 tsp kosher salt
- 2 tsp red pepper flakes (or more if you like it hawt)
- 8 ounces bacon, thick cut
- 1 small can whole tomatoes, with juice
- 1 1/2 cups basmati rice
- 1 small pack chopped pork loin
- 1/2 cup smoked cheddar cheese, shredded
- 1 tsp cajun seasoning
- Add the peas, half onion, chopped onion, hocks, garlic, bay leaves, carrot, salt and pepper to a dutch over, cover with water (about 5 cups). Heat to a boil and then cover and simmer for 90 minutes.
- Slice the bacon into 1/4 inch strips, fry in pan. Add the juice from the tomatoes to the pan, do not remove bacon grease. Chop the tomatoes and add to pan.
- In another pan, lightly fry the pork loin, with the cajun seasoning.
- After simmering for 90 minutes, remove the half onion, garlic, carrot and hocks. (optional: remove some of the meat from the hocks and add back to pot. )
- Stir in the basmati rice, pork loin and bacon/tomato mixture.
- Cook for an additional 25mins or until rice is tender.
- Top with a little smoked cheddar cheese and eat.
I devised the above recipe from the following three recipes: