Classic Hoppin' John
Lucky Southern Hoppin' John—black-eyed peas simmered with rice, smoked meat, and aromatics for New Year's Day (or any weeknight). Cook peas until creamy-tender and heat the finished dish through; leftovers reheat to 165°F.
🛒Ingredients
- 1 pound dried black-eyed peas, rinsed and sorted (or 3 cans, drained)
- 4 ounces bacon or 1 smoked ham hock
- 1 onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 4 cups low-sodium chicken broth
- 1 1/2 cups long-grain white rice
- Kosher salt and black pepper
- Sliced green onions and hot sauce for serving
🔧Kitchen Tools Needed
- Dutch oven
- Wooden spoon
- Colander
📝Instructions
- 1
If using dried peas, soak overnight or do a quick soak (boil 2 minutes, rest 1 hour); drain. Cook bacon until fat renders (or start ham hock in the pot).
- 2
Sauté onion, pepper, and celery in the fat 5–7 minutes; add garlic, paprika, and thyme 1 minute.
- 3
Add peas, broth, bay leaf, and ham hock if using. Simmer until peas are tender, 45–60 minutes for dried (15–20 for canned). Season with salt and pepper.
- 4
Stir in rice; cover and simmer 18–20 minutes until rice is tender and liquid absorbed. Remove bay leaf and hock; shred meat back in. Fluff and rest 5 minutes.
- 5
Serve with green onions and hot sauce. Refrigerate within 2 hours up to 4 days; reheat to 165°F with a splash of broth.
🥗Nutrition Information
⚡Calories per serving: 390
🏷️Recipe Tags
❓Frequently Asked Questions
Canned peas?
Add them after sautéing aromatics with less broth; simmer 10 minutes then add rice.
Brown rice?
Par-cook brown rice separately or add extra liquid and 15–20 minutes simmer time.
Serve with?
Collards, cornbread, and a vinegar hot sauce are traditional.
Food safety?
Cook dried peas until soft; chill leftovers within 2 hours; reheat rice dishes to 165°F.
