Hoppin John Rice and Black Eyed Peas
Celebrate Southern comfort with this hearty and flavorful Hoppin' John Rice and Black-Eyed Peas recipe, a soul-warming dish perfect for any occasion. Made with tender black-eyed peas, smoky ham hock or turkey leg, and fluffy long-grain white rice, this one-pot wonder is infused with savory spices like smoked paprika, thyme, and a pinch of cayenne for a delightful kick. A medley of sautéed onion, bell pepper, and celery forms the aromatic base, while a final garnish of fresh scallions and optional hot sauce brings a fresh, zesty finish. Traditionally served on New Year's Day for good luck, this classic dish is a crowd-pleaser packed with Southern charm, easy customization options, and a wholesome balance of protein and carbs. Perfect as a side or a standalone meal, it’s a comforting way to savor the flavors of the South.
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Recipe Information
Ingredients
- 1 cup dried black-eyed peas
- 4 cups water
- 1 piece smoked ham hock or smoked turkey leg
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 1 stalk celery stalk, diced
- 3 cloves garlic cloves, minced
- 2 cups chicken or vegetable broth
- 1 leaf bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 0.25 teaspoon cayenne pepper (optional)
- 1 cup long-grain white rice
- 2 stalks scallions, finely chopped
- to taste salt
- to taste black pepper
- to taste hot sauce (optional)
Instructions
Rinse the dried black-eyed peas under cold water and pick out any debris or damaged peas.
In a large pot, combine the black-eyed peas with 4 cups of water and the smoked ham hock or turkey leg. Bring to a boil, then reduce the heat to a simmer. Cover and cook for about 45-60 minutes, or until the peas are tender. Drain and set aside, reserving about 1 cup of the cooking liquid.
In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the diced onion, bell pepper, and celery. Sauté for 5-7 minutes, until softened and fragrant.
Add the minced garlic and cook for an additional 1-2 minutes, being careful not to burn it.
Stir in the chicken or vegetable broth, reserved cooking liquid, bay leaf, thyme, smoked paprika, and cayenne pepper (if using). Bring to a simmer.
Return the black-eyed peas to the pot, stirring to combine. Taste and adjust seasoning with salt and black pepper. Allow to simmer gently for 10 minutes, letting the flavors meld.
Add the rice to the pot and stir well. Reduce the heat to low, cover, and cook for about 18-20 minutes, or until the rice is tender and has absorbed most of the liquid.
Remove the bay leaf and the smoked ham hock or turkey leg. Shred the meat from the smoked meat, if desired, and stir it back into the dish.
Fluff the rice and black-eyed peas mixture with a fork, then garnish with chopped scallions and a drizzle of hot sauce, if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
1623 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.4 g | 115% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 235 mg | 78% | |
| Sodium | 8329 mg | 362% | |
| Total Carbohydrate | 124.4 g | 45% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 19.5 g | ||
| Protein | 83.1 g | 166% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 339 mg | 26% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 2571 mg | 55% | |
*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.
