Ingredients for Augusta Hopping John
- 1 pound dried black-eyed peas
- water, as needed
- 2 teaspoons salt, divided
- 1 pound ham hocks
- 4 slices bacon, diced
- 1 cup uncooked long grain white rice
- 1 cup chopped onion
- 1/2 cup chopped celery
- 1 cup chopped tomatoes
- 1/2 cup chopped green onions
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup chopped green bell pepper
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How to Make Augusta Hopping John
- Sort and wash 1 cup dried black-eyed peas.
- Place peas in a 6-quart Dutch oven.
- Cover peas with water, about 2 inches above the peas.
- Let soak for 24 hours.
- Drain the soaking water and return peas to the Dutch oven.
- Add 4 cups water and 1 teaspoon salt.
- Bring to a boil over medium-high heat.
- Reduce heat to low, cover, and simmer for 1 hour and 30 minutes, or until peas are tender.
- Set the cooked peas aside.
- While peas are cooking, place 1 pound ham hocks in a medium saucepan.
- Add enough water to cover the ham hocks.
- Bring to a boil over medium-high heat.
- Reduce heat to low, cover, and simmer for 40 minutes, or until meat is tender.
- Remove ham hocks from the saucepan and let cool slightly.
- Remove meat from the bone and coarsely chop; approximately 1 cup.
- In the same Dutch oven with the cooked peas, add the chopped ham, 1 cup water, 1 teaspoon salt, 4 slices bacon (diced), 1/2 cup chopped onion, 1/2 cup chopped green bell pepper, and 1/2 cup long-grain white rice.
- Stir well to combine all ingredients.
- Bring to a boil over medium-high heat.
- Reduce heat to low, cover, and simmer for 30 minutes, or until rice is tender, stirring occasionally.
- To serve, spoon Hopping John into individual bowls.
- Top each serving with 1 tablespoon chopped tomatoes, 1 tablespoon chopped green onions, and 1 tablespoon shredded cheddar cheese.
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
12g
Fat
28g
Carbs
11g
