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Traditional Hoppin’ John

A mound of Hoppin' John, featuring black-eyed peas mixed with rice and bacon, topped with fresh parsley.
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Make this classic Southern black-eyed pea and rice dish for good luck in the new year. It features tender peas cooked with smoky pork and savory seasonings.

Ingredients

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  • 1 pound dried black-eyed peas, rinsed and picked over
  • 6 cups chicken broth
  • 4 ounces smoked bacon or ham hock
  • 1 medium yellow onion, chopped
  • 1 celery stalk, chopped
  • 1 green bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1 cup long-grain white rice
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions

  1. Place the black-eyed peas in a large pot or Dutch oven. Cover with water and soak for at least 4 hours or overnight. Drain the soaked peas.
  2. Return the drained peas to the pot. Add the chicken broth and the bacon or ham hock. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 1 hour, or until the peas are tender. Skim off any foam that rises to the surface during the first 30 minutes.
  3. While the peas simmer, sauté the onion, celery, and bell pepper in a separate skillet over medium heat until softened, about 5 to 7 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Add the sautéed vegetables, bay leaf, thyme, and black pepper to the pot with the peas. Stir to combine. Continue to simmer for 15 minutes to let the flavors meld. Remove and discard the bay leaf and the ham hock (if using bacon, shred it and return it to the pot).
  5. In a separate saucepan, cook the white rice according to package directions, using water or broth. You want fluffy rice.
  6. Stir the cooked rice into the black-eyed pea mixture. Taste and add salt if needed, remembering that the pork adds saltiness.
  7. Serve the Hoppin’ John hot, garnished with fresh parsley.

Notes

  • For a richer flavor, use smoked ham hock instead of bacon.
  • If you skip soaking the dried peas, increase the cooking time by about 30 to 45 minutes.
  • This dish is traditionally served with collard greens (representing dollars) and cornbread (representing gold) for New Year’s Day.

Nutrition

Find it online: https://kitchenslang.com/hoppin-john-recipe-black-eyed-peas-and-rice/