Yes. It’s been more than a month since I made this. Don’t judge – says me to myself. Grandma Mary was very superstitious. Among other musts, having hoppin’ John on New Years day is a must for a healthy and happy year. We are it last year but well we know how that ended. Trying it again this year resulted in much better outcomes thus far.
- 1 lb dried black eyed peas, soaked overnight (or precooked black eyed peas)
- 2 lbs ham hocks, smoked
- 3 cups chicken broth
- 3 cups beef broth (don’t need if using precooked peas)
- 1 large white onion, chopped
- 1 bell pepper, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 2 bay leaves
- 3 Tbsp olive oil
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 2 tsp smoked paprika
- 2 tsp thyme
- 1/2 tsp black pepper
Rinse beans, cover with fresh water and cover with lid and soak overnight in a nonreactive pot. Drain and rinse again and pull any beans that are discolored.
Rinse ham hocks and set aside.
In a large pot, heat olive oil over medium heat. Cook veggies for 5 mins until tender. Add spices and cook for 1 min. Add stock and bring to boil.
Transfer to crock pot. Add beans and ham hocks and stir. Cook on high for 5 hours or 8 hours on low. For last hour, smash some of the beans to thicken sauce. Also cook last hour without the lid on. (You can also add fire roasted diced tomatoes for a little more depth.)
Pull out the ham hocks at the end of the cooking process and shred with meat off the bone (slice bigger pieces). Add meat back to pot.
Enjoy with cooked rice and comfort in knowing your year is going to be great.