Hoppin' John
A traditional Southern dish made with black-eyed peas, rice, and smoked pork for good luck.
15 mins
Prep Time
1 hour
Cook Time
4
Servings
Ingredients
- 1 cup dried black-eyed peas
- 4 cups water
- 1 smoked ham hock or 6 oz smoked bacon
- 1 cup long-grain white rice
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper (optional)
- 2 bay leaves
- 2 tbsp vegetable oil
- 2 cups chicken broth
- 2 green onions, chopped (for garnish)
Nutrition Facts
Share this Recipe
Instructions
Soak the black-eyed peas: Rinse the peas and soak them in 4 cups of water overnight. Drain before cooking.
Cook the smoked pork: In a large pot, heat vegetable oil over medium heat. Add the ham hock or bacon and cook until slightly browned, about 5 minutes.
Sauté vegetables: Add diced onion, bell pepper, and garlic to the pot. Cook until softened, about 5 minutes.
Simmer the peas: Add the drained black-eyed peas, bay leaves, salt, black pepper, and cayenne (if using). Pour in chicken broth and bring to a boil. Reduce heat, cover, and simmer for 45 minutes or until peas are tender.
Cook the rice: While the peas simmer, cook the rice separately according to package instructions.
Combine and serve: Once peas are tender, remove the bay leaves and ham hock (if used). Fluff the rice and mix it into the peas. Garnish with chopped green onions before serving.
Chef's Tips
- Good Luck Tradition: Eating Hoppin' John on New Year's Day is said to bring good luck and prosperity.
- Meat Variations: You can substitute ham hock with smoked turkey wings or sausage for different flavors.
- Texture Tip: For creamier peas, mash some against the side of the pot before adding rice.
- Leftovers: Hoppin' John tastes even better the next day as flavors meld together.
- Vegetarian Option: Omit the pork and use vegetable broth for a meat-free version.
- Spice Control: Adjust cayenne pepper to your preferred heat level.
