Hoppin' John with Gluten-Free Skillet Corn Bread
Get the New Year off to a delicious start by eating the classic Southern dish Hoppin’ John—it’s said to bring good fortune in the coming months. This version is quick to prepare using a pressure cooker, and you don’t need to presoak the black-eyed peas.
- 1 Tbs. olive oil
- 2 jalapeños, seeded and diced
- 1 large yellow onion, diced
- 3 celery stalks, diced
- 1 green bell pepper, seeded, cored and diced
- 2 garlic cloves, minced
- 1 bay leaf
- 1 tsp. chopped fresh thyme
- 1 lb. (500 g) dried black-eyed peas, sorted and rinsed
- 1 ham hock
- 6 cups (48 fl. oz./1.5 l) chicken stock
- 4 cups (32 fl. oz./1 l) water
- Kosher salt and freshly ground pepper, to taste
- 1 bunch Swiss chard, ribs removed, leaves cut crosswise into
1-inch (2.5-cm) strips
- Steamed rice for serving
- Gluten-free skillet corn bread for serving (see related recipe at
Set a Breville fast slow cooker to the sauté/sear function and warm the olive oil. Add the jalapeños, onion, celery and bell pepper and cook, stirring occasionally, until softened, about 10 minutes. Add the garlic, bay leaf and thyme and cook, stirring constantly, until fragrant, about 1 minute. Add the black-eyed peas, ham hock, stock and water, and season lightly with salt and pepper. Lock the lid and set the cooker to the pressure cook function on high for 40 minutes according to the manufacturer’s instructions.
Quick-release the pressure. Transfer the ham hock to a cutting board and let cool slightly. Remove the meat from the bone and trim off the excess fat. Dice the meat and return it to the cooker.
Stir in the chard and cook until wilted, 2 to 3 minutes. Serve over rice with corn bread alongside. Serves 6 to 8.