12/31/2025
RECIPE OF THE DAY
Hoppin' John
🔸️Ingredients
• 2 onions, divided
• 6 cloves garlic, divided
• 6 sprigs fresh thyme
• 2 bay leaves
• 2 smoked ham hocks
• 1 stalk celery, halved
• 1 small jalapeño, halved
• 2 Tbsp. olive oil
• 1 1/4 cups dried black-eyed peas
• Steamed white rice, for serving
• Sliced scallions, for serving
🔸️Directions
• Step 1) Quarter 1 onion and smash 3 cloves garlic and add to pressure cooker. Add thyme, bay leaves, ham hocks, celery, jalapeño, and 31/2 cups water. Cover, lock lid, and cook on high pressure 30 minutes.
• Step 2) Meanwhile, chop remaining 1 onion and 3 cloves garlic.
• Step 3) Release pressure. Transfer ham hocks to bowl, then strain liquid into measuring cup; discard solids. When cool enough to handle, shred meat, discarding skin, bone and fat.
• Step 4) Wipe out pot, return to pressure cooker, press Sauté, and heat oil. Add chopped onion and cook, stirring occasionally, 5 minutes. Stir in chopped garlic and cook 1 minute.
• Step 5) Stir in peas, shredded meat, and 31/2 cups strained liquid; cover and lock lid. Cook on high pressure 8 minutes. Let release naturally 15 minutes, then release any Hoppin' John
🔸️Ingredients
• 2 onions, divided
• 6 cloves garlic, divided
• 6 sprigs fresh thyme
• 2 bay leaves
• 2 smoked ham hocks
• 1 stalk celery, halved
• 1 small jalapeño, halved
• 2 Tbsp. olive oil
• 1 1/4 cups dried black-eyed peas
• Steamed white rice, for serving
• Sliced scallions, for serving
🔸️Directions
• Step 1) Quarter 1 onion and smash 3 cloves garlic and add to pressure cooker. Add thyme, bay leaves, ham hocks, celery, jalapeño, and 31/2 cups water. Cover, lock lid, and cook on high pressure 30 minutes.
• Step 2) Meanwhile, chop remaining 1 onion and 3 cloves garlic.
• Step 3) Release pressure. Transfer ham hocks to bowl, then strain liquid into measuring cup; discard solids. When cool enough to handle, shred meat, discarding skin, bone and fat.
• Step 4) Wipe out pot, return to pressure cooker, press Sauté, and heat oil. Add chopped onion and cook, stirring occasionally, 5 minutes. Stir in chopped garlic and cook 1 minute.
• Step 5) Stir in peas, shredded meat, and 31/2 cups strained liquid; cover and lock lid. Cook on high pressure 8 minutes. Let release naturally 15 minutes, then release any remaining pressure.
• Step 6) Serve peas (and broth) over rice and sprinkle with scallions if desired. with scallions if desired.
