Name: Southern Hoppin' John Recipe
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: Southern
Ingredients: Dried Black-Eyed Peas: One pound of dried black-eyed peas, sorted, rinsed, and soaked overnight (or quick-soaked in boiling water for one hour).; Smoked Pork: One large smoked ham hock, or four thick slices of chopped bacon, or one cup of diced smoked ham.; Olive Oil or Butter: One tablespoon of olive oil or butter (if using ham hock; skip if rendered bacon fat is sufficient).; Yellow Onion: One large yellow onion, finely diced.; Green Bell Pepper: One medium green bell pepper, finely diced.; Celery: Two stalks of celery, finely diced.; Garlic: Three cloves of garlic, minced.; Chicken or Vegetable Broth: Four cups of low-sodium chicken broth or vegetable stock.; Water: Two cups of clean water (add extra if liquid evaporates too quickly).; Bay Leaf: One dried bay leaf.; Thyme: One teaspoon of dried thyme or two fresh thyme sprigs.; Cajun / Creole Seasoning: One teaspoon of Cajun seasoning or Creole blend.; Cayenne Pepper: One-fourth teaspoon of cayenne pepper for a gentle kick.; Salt and Black Pepper: Salt and freshly cracked black pepper to taste.; Long-Grain White Rice: Two cups of long-grain white rice cooked separately according to package instructions (or Carolina Gold rice for ultimate authenticity).; Green Onions: Three green onions, sliced thinly for garnishing prior to serving.

Description

Hoppin’ John is a foundational Lowcountry dish made from tender black-eyed peas (or traditional Sea Island red peas) simmered slowly with smoked pork, onions, bell peppers, celery, and warm spices, served either over or mixed directly into fluffy long-grain white rice.

Ingredients

The Flavor Base and Peas

Dried Black-Eyed Peas: One pound of dried black-eyed peas, sorted, rinsed, and soaked overnight (or quick-soaked in boiling water for one hour).
Smoked Pork: One large smoked ham hock, or four thick slices of chopped bacon, or one cup of diced smoked ham.
Olive Oil or Butter: One tablespoon of olive oil or butter (if using ham hock; skip if rendered bacon fat is sufficient).
Yellow Onion: One large yellow onion, finely diced.
Green Bell Pepper: One medium green bell pepper, finely diced.
Celery: Two stalks of celery, finely diced.
Garlic: Three cloves of garlic, minced.

Cooking Liquid and Seasoning

Chicken or Vegetable Broth: Four cups of low-sodium chicken broth or vegetable stock.
Water: Two cups of clean water (add extra if liquid evaporates too quickly).
Bay Leaf: One dried bay leaf.
Thyme: One teaspoon of dried thyme or two fresh thyme sprigs.
Cajun / Creole Seasoning: One teaspoon of Cajun seasoning or Creole blend.
Cayenne Pepper: One-fourth teaspoon of cayenne pepper for a gentle kick.
Salt and Black Pepper: Salt and freshly cracked black pepper to taste.

The Grain Base and Garnish

Long-Grain White Rice: Two cups of long-grain white rice cooked separately according to package instructions (or Carolina Gold rice for ultimate authenticity).
Green Onions: Three green onions, sliced thinly for garnishing prior to serving.

Instructions

Step One: Render the Meat and Sauté Vegetables

Place a large Dutch oven or heavy-bottomed stockpot over medium heat. If using bacon, cook the chopped pieces until crispy, then remove with a slotted spoon and set aside, leaving the rendered fat in the pot. If using a ham hock, add one tablespoon of olive oil or butter to the pan. Add the diced yellow onion, green bell pepper, and celery to the fat. Sauté for six to eight minutes until the vegetables soften and the onions turn translucent. Add the minced garlic and cook for another minute until fragrant.

Step Two: Simmer the Peas and Smoked Meat

Add the soaked and drained black-eyed peas directly into the pot with the sautéed vegetables. Stir in the four cups of chicken broth, two cups of water, bay leaf, thyme, Cajun seasoning, cayenne pepper, salt, and black pepper. Submerge the smoked ham hock into the liquid near the center of the pot. Bring the pot to a rapid boil over high heat.

Step Three: Slow Cook to Tenderness

Once boiling, lower the heat to medium-low, cover the Dutch oven tightly with a lid, and let it simmer gently for fifty to sixty-five minutes. Stir occasionally. The peas are done when they are completely tender and creamy, but not broken down into mush.

Step Four: Shred Meat and Thicken Liquid

Remove the ham hock from the pot using tongs and place it on a cutting board. Shred the tender meat off the bone, discarding any fat or skin, and stir the shredded meat back into the black-eyed peas. Discard the bay leaf. If you prefer a richer, creamier broth, use the back of a wooden spoon to gently mash a small portion of the peas against the side of the pot and stir well.

Step Five: Combine and Serve

Taste the mixture and adjust the salt or pepper as needed. To serve the traditional way, scoop a portion of hot, cooked white rice into a bowl and spoon the warm black-eyed pea mixture generously over the top. Garnish with sliced green onions and reserved crispy bacon crumbles.

Notes

For the ultimate Lowcountry feast, serve your Hoppin’ John piping hot alongside a side of slow-simmered collard greens and a piece of golden, freshly baked skillet cornbread. Don’t forget to keep a bottle of hot sauce or pepper vinegar on the table—a generous dash adds just the right amount of tang and heat to cut through the rich, smoky flavors!

Prep Time: 15 minutes
Cook Time: 75 minutes
Category: Main
Method: Simmering
Cuisine: Southern

Nutrition

Serving Size: 1 cup
Calories: 380 kcal

Keywords: traditional Hoppin' John recipe, Southern black-eyed peas and rice, classic Hoppin' John