Hoppin’ John

Enjoy this traditional New Year’s meal with pork and black eyed peas over rice.


  • 4 Tbsp butter
  • 1 whole medium yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 whole green pepper, diced
  • 2 stalks celery, diced
  • 4 cups black-eyed peas, soaked at least 6 hours
  • 5 cups chicken broth
  • 1 ham hock
  • Salt and pepper, to taste
  • ½ tsp cayenne pepper
  • ½ tsp basil
  • ¼ tsp thyme
  • ¼ tsp oregano
  • 1 bay leaf
  • 2 Tbsp white vinegar
  • 4 cups white rice, cooked


Set the EGG for indirect cooking with the convEGGtor at 350°F/177°C.

Heat butter in a Big Green Egg cast iron Dutch Oven. Add onion, garlic, green pepper, and celery. Cook for 5 minutes. Stir in soaked black-eyed peas, chicken broth, ham hock, salt and pepper, cayenne, basil, thyme, oregano and bay leaf. Cook for 30 minutes.

Stir in vinegar. Serve over the cooked rice.

Serves 10

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