Ingredients
- 1 pound dried black-eyed peas
- 1 (1-lb.) ham hock (or smoked ham)
- 1 onion, halved
- 3 garlic cloves
- 4 bay leaves
- 1/2 pound bacon, diced
- 1 cup chopped onion
- 3 ribs of celery, diced
- 1 red bell pepper, diced
- 1 jalapeño pepper
- 1/2 teaspoon chopped fresh thyme
- 1 cup long-grain rice
- 1 bunch green onions
- 1/4 cup chopped fresh parsley
- 1 teaspoon coarse salt
- 1 teaspoon ground black pepper
Preparation
Step 1
Step 1
Place black-eyed peas, ham hock, halved onion, garlic, and bay leaves with 5 cups of water in an Instant Pot. Turn on the pot’s pressure cooker setting, according to package instructions. Cook, covered, until beans are tender, 15 to 20 minutes.
Step 2
Drain the peas, saving liquid in a bowl. Discard the onion, garlic, and bay leaves. Pull meat off of ham hock. Shred and reserve meat; discard bone.
Step 3
Wipe out the pot and turn on the sauté setting. Add bacon and cook, stirring occasionally, until crispy, about 8 minutes. Add 1 cup chopped onion, celery, bell pepper, and jalapeño. Cook, stirring occasionally, until onions are tender and translucent, about 5 minutes. Add the thyme, 1 1/2 cups water, and 1 cup reserved bean liquid to pot; bring to a boil.
Step 4
Change heat to rice setting, stir in the rice; cover and simmer until the rice is tender, about 10 minutes.
Step 5
Stir in the green onions, parsley, black-eyed peas, and shredded ham; sprinkle with salt and pepper. Adjust the consistency with additional reserved bean liquid if needed. The Hoppin’ John should be moist, but not soupy.