The origin of much of the cuisine of the Low Country is easily traced back to Africa, and the notion that eating Hoppin’ John on New Year’s Day will attract good luck probably started in Africa as well.
Source: Big American Cookbook
In a large pot, heat the oil over medium heat. Add the hock and onion and cook, stirring, until the onion browns, about 8 minutes. Add 8 cups of the water, the peas, salt, parsley, and thyme. Bring to a boil then reduce to simmer. Cover and simmer for 2 1/2 hours, until the peas are tender. Remove the hock and let cool, then pull the meat from the bone. Shred the meat and return it to the pot.
Add the remaining 2 cups water and bring to boil. Stir in the rice and reduce the heat. Cover and simmer for 20 minutes, until the rice is tender, adding more water if necessary. Serve hot.
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Serving Size: 1 Serving (816g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 885 | ||
Calories from Fat: 296 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 32.9g | 44 % | |
Saturated Fat 11g | 55 % | |
Monounsaturated Fat 15.8g | ||
Polyunsanturated Fat 4.1g | ||
Cholesterol 227.4mg | 70 % | |
Sodium 4116.3mg | 142 % | |
Potassium 1603mg | 42 % | |
Total Carbohydrate 47.4g | 14 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 46.3g | ||
Protein 91.6g | 131 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 885
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