Show Full Nutrition Label Hide Full Nutrition Label ×Nutrition Facts (per serving) 345
Calories
4g
Fat
58g
Carbs
19g
Protein
Nutrition Facts Servings: 4 to 6 Amount per serving
Calories
345
% Daily Value*
Total Fat 4g
6%
Saturated Fat 1g
7%
Cholesterol 16mg
5%
Sodium 255mg
11%
Total Carbohydrate 58g
21%
Dietary Fiber 11g
38%
Total Sugars 7g
Protein 19g
Vitamin C 3mg
13%
Calcium 53mg
4%
Iron 5mg
28%
Potassium 589mg
13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
If you want to start the New Year on the right foot, this dish of black-eyed peas and ham is a good bet. This Hoppin' John is a quick and easy version of the popular "lucky" dish that's traditionally eaten on New Year's Day. Canned black-eyed peas, leftover ham, and hot cooked rice make a fast and easy meal; all you need to complete the good luck dinner is a skillet of cornbread and some cooked Southern-style greens or cabbage. Coleslaw is another great way to incorporate the cabbage. Many Southerners like chow chow—a relish made with cabbage, green tomatoes, and some other garden vegetables—or corn relish with their peas.
Whatever you choose to serve them with, you'll soon find out why Southerners love their peas. They're satisfying, flavorful, and with rice make a complete meal.
1 tablespoon bacon drippings
1 cup chopped onion
2 (16-ounce) cans black-eyed peas, slightly drained
1 cup chopped cooked ham
1/4 teaspoon cayenne pepper
3 cups hot cooked rice
1 dash salt, or to taste
Thinly sliced sweet onion or red onion, optional
Gather the ingredients.
The Spruce / Christine Ma
Heat the bacon drippings in a large saucepan over medium heat.
The Spruce / Christine Ma
Add the chopped onion to bacon drippings and cook until tender and translucent, stirring frequently.
The Spruce / Christine Ma
Add the the drained black-eyed peas, diced cooked ham, and cayenne pepper; stir to blend thoroughly.
The Spruce / Christine Ma
Simmer for 10 minutes; then stir in hot cooked rice and salt, to taste. Alternatively, serve the rice in a wide bowl or on a plate and top with the peas.
The Spruce / Christine Ma
Garnish the black-eyed peas with thinly sliced onion, if desired, and serve the dish with cornbread and greens.
The Spruce / Christine Ma
Tip
- You can use about 3 cups cooked black-eyed peas instead of the canned version. If you choose to cook dry black-eyed peas, it's really very easy; it just takes a little more time. You can cook them a day in advance and finish the Hoppin' John the next day. To cook them, put the black-eyed peas in a large stockpot or Dutch oven and cover them with about 10 cups of water; place the pot over high heat and bring to a boil. Boil the peas for 2 minutes. Remove the peas from the heat and set aside for 1 hour to soak. Drain the peas and cover them with 10 cups of fresh water. Add 2 teaspoons of salt, place the pot over medium-high heat, and bring them to a boil. Reduce the heat to low and simmer the peas for about 30 to 45 minutes or until they are tender. Drain the peas, refrigerate them, and use them in recipes.
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