Hoppin' John

A classic Southern dish! Hoppin' John is a simple, flavorful combination of black-eyed peas, rice, bacon, and smoked ham hock. Serve it on New Year's Day for good luck, or enjoy this comforting pot of goodness any time of year.

Course Dinner, Side Dish

Cuisine American, Southern

Keyword black eyed peas and rice New Year's dish, Hoppin John recipe, hoppin' john, southern hoppin john, traditional hoppin' john

Prep Time 15

Cook Time 2

Soaking Time 12

Total Time 14 15

Servings people

Calories 281kcal

Author Blair Lonergan

Equipment

Dutch oven

Ingredients

1 cup dried black-eyed peas
4 strips bacon, chopped
1 large onion, diced
1 stalk celery diced
2 garlic cloves, minced (about 2 teaspoons)
5 cups water
1 smoked ham hock (about 12 ounces)
2 thyme sprigs
1 bay leaf
½ teaspoon kosher salt, plus more to taste
¼ teaspoon ground black pepper
Crushed red pepper flakes, to taste
1 cup long-grain white rice
1 tablespoon apple cider vinegar (optional)
Optional garnish: chopped scallions, fresh parsley, or fresh thyme

Instructions

Soak the peas: Place the peas in a large bowl. Add enough water to cover the peas by about an inch. Cover the bowl and let the peas soak overnight (at least 8 hours). Drain the water from the peas before cooking.
Cook the bacon: In a large Dutch oven or heavy-bottomed pot, cook bacon over medium heat until crisp. Use a slotted spoon to remove the bacon to a paper towel-lined plate. Reserve the drippings in the pot.
Sauté the aromatics: With the pot over medium heat, add the onion and celery to the drippings and cook until the onion is translucent, about 5 to 7 minutes. Add the garlic and cook until fragrant, about 30 seconds.
Simmer the peas: Stir in the ham hock, 5 cups of water, drained peas, thyme sprigs, bay leaf, salt, and pepper. Bring to a boil, then reduce the heat so that the liquid is at a gentle simmer. Cook, uncovered, for 1 hour, stirring occasionally.
Add the rice: Stir in the rice, cover the pot, and simmer gently for 20 more minutes, or until the rice is done and the peas are soft. Check on the rice toward the end of the cooking time and add a little more warm water if necessary. By the end, most of the water should be absorbed, but the mixture will still be moist.
Rest: Still covered, remove the pot from the heat and let the rice and peas rest for 10 minutes.
Finish and serve: Remove the cover, discard the ham hock, bay leaf, and thyme sprigs, and fluff the rice gently with a fork. Taste and season with additional salt, pepper, and red pepper flakes if desired. Add a dash of apple cider vinegar (optional). Garnish with crispy bacon, sliced green onions, or fresh herbs, and serve!

Notes

Soak the peas overnight for the best results. If short on time, use the quick-soak method: boil peas for 2 minutes, remove from heat, cover, and let sit for 1 hour.
Go easy on the salt. Smoked ham hocks are naturally salty. Start with less and add more at the end if needed.
Use long-grain white rice only. Brown rice, instant rice, or other varieties require different cooking times and liquid amounts.
Stir occasionally while the peas simmer to help break them down slightly, distribute starches, and prevent sticking.
Check the liquid level toward the end of cooking. If the rice looks too dry before it's tender, add more warm water.
Adjust cooking time to your preference. About 1 hour yields slightly firm black-eyed peas; cook longer for creamier, more broken-down peas.
Vegetarian option: Skip the bacon and ham hock. Sauté vegetables in olive oil, use vegetable broth, and add smoked paprika for depth.
Storage: Refrigerate in an airtight container for 3 to 4 days, or freeze for up to 3 months.

Nutrition