Hoppin John
Experience a taste of Southern comfort with our classic Hoppin' John recipe, a hearty one-pot wonder that's rich in flavor and tradition. Featuring tender black-eyed peas simmered with savory bacon, smoky ham hock, and aromatic vegetables like onion, bell pepper, and celery, this dish is a celebration of soulful cooking. Long-grain white rice absorbs the seasoned broth, beautifully spiced with thyme, paprika, and a hint of black pepper. Perfect for holidays like New Year’s Day or any comforting family meal, this dish is served garnished with fresh green onions and a splash of hot sauce for an extra kick. With its irresistible texture and bold, smoky flavors, Hoppin' John embodies Southern cuisine at its best while remaining simple enough to prepare for your next dinner table gathering.
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Recipe Information
Ingredients
- 1 cup dried black-eyed peas
- 4 cups water
- 6 slices bacon
- 1 large yellow onion, diced
- 1 medium green bell pepper, diced
- 2 stalks celery, diced
- 3 cloves garlic cloves, minced
- 1 smoked ham hock or smoked turkey leg
- 2 cups low-sodium chicken broth
- 1 cup uncooked long-grain white rice
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 bay leaf
- 0.5 teaspoon ground black pepper
- salt (to taste)
- 2 stalks green onions, sliced (optional garnish)
- hot sauce (optional, for serving)
Instructions
Rinse the dried black-eyed peas under cold water and remove any debris or broken peas. Set aside.
In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon and set it on a paper towel-lined plate to cool. Reserve about 2 tablespoons of the bacon grease in the pot.
Add the diced onion, bell pepper, and celery to the pot with the reserved bacon grease. Sauté over medium heat for around 5 minutes, or until softened and fragrant.
Stir in the minced garlic and cook for another minute, being careful not to burn the garlic.
Add the smoked ham hock (or smoked turkey leg), rinsed black-eyed peas, chicken broth, and water to the pot. Stir to combine.
Season with dried thyme, paprika, bay leaf, and ground black pepper. Bring the mixture to a boil, then reduce the heat to low and simmer for about 60 minutes, or until the black-eyed peas are tender. Stir occasionally to prevent sticking, and add more water if needed to keep the peas covered.
Once the black-eyed peas are cooked, remove the smoked ham hock (or turkey leg) from the pot. Shred the meat, discarding any bone or inedible parts, and return the meat to the pot.
Stir in the uncooked white rice and adjust the seasoning with salt if needed. Continue to cook for another 15-20 minutes, or until the rice is tender and has absorbed most of the liquid.
Crumble the reserved cooked bacon into small pieces and stir it into the pot for added flavor.
Remove and discard the bay leaf before serving. Garnish the Hoppin' John with sliced green onions and serve with hot sauce on the side, if desired.
Nutrition Facts
Calories |
264 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.3 g | 9% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 500 mg | 22% | |
| Total Carbohydrate | 39.3 g | 14% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 3.2 g | ||
| Protein | 10.1 g | 20% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 64 mg | 5% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 371 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
