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Moore's Hoppin' John

A New Year tradition and great for everyday cooking.
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  • 4 cups soaked black-eyed peas
  • 4 tbs butter
  • 1 whole large yellow onion, diced
  • 2 cloves garlic, minced
  • 1 whole red pepper, diced
  • 2 stalks celery, diced
  • 5 cups chicken broth
  • 1 whole ham hock
  • salt and pepper to taste
  • cayenne pepper to taste
  • 1 tsp dried thyme
  • ½ tsp dried oregano
  • 2 tbs Moore's Original Marinade
  • 2 tbs white vinegar
  • white rice for serving
  • green onion, diced for garnish


  1. Soak black-eyed peas in cool water overnight or at least 6 hours. Rinse and drain before using.
  2. Heat butter in a large pot over medium-high heat. Add onion, garlic, green pepper, and celery and stir. Cook for about 5 minutes. Stir in soaked beans, then add chicken broth, Moore's Original Marinade, ham hock, thyme, oregano, salt & pepper, and cayenne to taste. Bring to a boil, then reduce heat and cover the pot for 30 minutes.
  3. After 3o minutes, check the liquid level; if it's too soupy, cook with the lid off for another 15 mintues or so. If it's too thick, splash in a little more broth.
  4. Stir in vinegar and then taste for seasonings. Add more spice if needed.
  5. Plate rice and then add mixture to the top (be sure to get plenty of the juice.)
  6. Garnish with green onions.