Sorghum Hoppin’ John
https://www.sorghumcheckoff.com/recipes/sorghum-hoppin-john/
A hearty Southern dish perfect for New Year’s celebrations or cold winter days.
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Ingredients
- 4 ounces smoked bacon, diced
- 1 cup onion, finely diced
- 1 ½ cups green bell pepper, diced
- 1 ½ cups celery stalks, diced
- 3 tablespoons garlic, minced
- ½ teaspoon red pepper flakes
- 1 teaspoon smoked paprika
- 1 smoked ham hock
- 1 ½ cups whole grain sorghum, soaked overnight, drained and rinsed
- 5 cups no salt-added chicken stock
- 2 bay leaves
- 1 sprig thyme
- 1 15-oz can black eyed peas, drained and rinsed
- 2 tablespoons apple cider vinegar
- 2 tablespoons fresh parsley, chopped
- salt, to taste
- black pepper, to taste
- green onion, thinly sliced, for garnish
- hot sauce, optional, for serving
Instructions
- In a heavy-bottomed stockpot, cook the diced bacon over medium heat until crispy. Remove the bacon pieces and set aside, reserving the fat in the pan.
- Add the onions, bell pepper and celery to the stockpot with the rendered bacon fat. Cook over medium heat until they begin to soften, about 5 minutes, then add the garlic and cook for 2 minutes longer.
- Add the red pepper flakes and smoked paprika, cooking for 1 minute or until aromatic.
- Return the bacon to the pot, adding the ham hock and sorghum. Stirring well, cook for roughly 1-2 minutes to coat the sorghum with the fat mixture.
- Add in the chicken stock, bay leaves and thyme, bringing to a boil. Reduce the heat to low and simmer for about 45 minutes, partially covered. Check occasionally, adding more stock or water if needed.
- Add the black-eyed peas and cook for 15 minutes longer.
- Once the ham hock is tender, remove and shred the meat off and return it to the pot. Discard the bay leaves and thyme sprig.
- Stir in the apple cider vinegar, parsley, salt and pepper.
- Serve hot, and garnish with green onion and hot sauce. Enjoy!