HOPPIN' JOHN RECIPE - COOKING WITH PAULA DEEN

Hoppin' John Recipe - Cooking with Paula Deen image

Provided by @MakeItYours

Number Of Ingredients 10

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1 (16-ounce) bag dried black-eyed peas, soaked according to package directions, drained, and rinsed
1 (32-ounce) carton chicken broth
1 (10-ounce) can diced tomatoes and green chiles, drained
1 ham hock
1 red bell pepper, finely chopped
1 onion, finely chopped
1 cup finely chopped celery
2 jalapeños, seeded and minced
1 teaspoon Creole seasoning
Hot cooked rice

Steps:

In a large Dutch oven, bring peas and next 8 ingredients to a boil over medium-high heat; cover, reduce heat, and simmer for 3 to 4 hours or until peas are tender. Serve over rice.