Hoppin' John

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Hoppin' John


  • 1 pound dried black-eyed peas
  • 1 large onion, coarsely chopped
  • 1 meaty ham hock
  • 4 teaspoons TABASCO® brand Original Red Sauce, divided
  • 1 bay leaf
  • 1 teaspoon salt
  • 1 cup rice
  • 1 cup seeded, diced tomato
  • 1 cup finely chopped green onion
  • 1/4 cup minced parsley
  • Freshly ground black pepper


Sort and wash peas. Add peas to a 6 to 8-quart stock pot with enough water to cover by 2 inches. Let stand overnight.

The next day, place stock pot over medium-high heat; bring to boil. Add onion, ham hock, 2 teaspoons TABASCO® Sauce and bay leaf. Lower heat; simmer 1 hour. Add salt; continue cooking until peas are very soft. Remove ham hock from pot, shred meat and return to pot.

Cook rice according to package directions. Add to black-eyed peas; simmer over low heat for 2 to 3 minutes. Stir in remaining 2 teaspoons TABASCO® Sauce.

Combine tomato, green onion and parsley in small bowl.

To serve, sprinkle the tomato-onion garnish over black-eyed peas and rice. Season with black pepper.

Makes 8 to 10 servings.

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