Description
Hoppin’ John is a traditional Southern dish featuring tender black-eyed peas simmered with aromatic vegetables and smoky bacon, served with flavorful, toasted rice cooked in reserved broth. This comforting recipe blends bold spices and savory ingredients for a hearty, classic meal perfect for sharing.
Ingredients
Scale
For the Peas and Vegetables
- 6 slices bacon, chopped
- 2 celery stalks, diced
- 1 medium onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 4 cups chicken broth
- 2 cups dried black-eyed peas, soaked overnight and drained
For the Rice
- 2 tablespoons olive oil
- 1 cup long-grain white rice
- Reserved cooking liquid from the pea mixture (about 2 cups)
- 1/4 teaspoon salt
For Garnish
- Sliced green onions
Instructions
- Cook the Bacon: Heat a large Dutch oven over medium-high heat and add the chopped bacon. Cook for about 5-7 minutes, stirring occasionally, until the bacon starts to crisp and release its fat.
- Sauté Vegetables and Spices: Add the diced celery, onion, and green bell pepper to the bacon. Cook for about 5 minutes until they soften. Stir in minced garlic, dried thyme, cayenne pepper, 1/2 teaspoon salt, and black pepper. Cook for an additional 1-2 minutes until fragrant.
- Simmer Black-Eyed Peas: Pour in the chicken broth and add the soaked and drained black-eyed peas. Bring to a boil, then reduce heat to low. Cover and simmer for 60-75 minutes, or until the peas are tender.
- Drain and Reserve Liquid: Once the peas are cooked, drain the mixture but reserve the cooking liquid in a separate bowl. Return the pea mixture to the Dutch oven and stir in 1 cup of the reserved liquid. Cover the pot to keep warm.
- Toast the Rice: In a medium saucepan, heat olive oil over medium heat. Add the rice and toast it for 2-3 minutes, stirring frequently until the rice smells nutty.
- Cook the Rice: Pour 2 cups of the reserved cooking liquid into the toasted rice. Add 1/4 teaspoon salt, bring to a boil, then reduce heat to low. Cover and simmer for 15-18 minutes, or until the rice is tender and liquid is fully absorbed. Remove from heat and keep covered for 5 minutes.
- Combine and Serve: Fluff the rice with a fork and either mix it into the warm pea mixture in the Dutch oven or serve it on the side. Garnish with freshly sliced green onions. Serve immediately and enjoy your hearty Hoppin’ John!
Notes
- Soaking black-eyed peas overnight helps reduce cooking time and improves texture.
- You can substitute chicken broth with vegetable broth to make it vegetarian, but note the bacon adds a significant smoky flavor.
- Adjust cayenne pepper amount to your desired spice level.
- If you prefer, substitute bacon with smoked turkey for a leaner version.
- Use a tight-fitting lid on the rice pot to ensure proper steaming and avoid burnt rice.
- Leftovers keep well refrigerated for 3-4 days and reheat nicely on the stovetop or microwave.
