Classic Hoppin’ John
Hoppin’ John is one of those feel good Southern dishes that’s steeped in tradition. Packed with down-home flavor, the smoky bacon, black-eyed peas, and a dash of Southern soul turn this dish into an amazing meal. From New Year’s Day to just another Tuesday night, this dish is good eating.
This Southern Hoppin’ John recipe hits all the marks: affordable ingredients, easy one-pot cooking, and a story that stretches back generations. Plus, the leftovers are just as good—if not better—the next day.
This is an amazing recipe for cookouts, potlucks, or whenever you need a batch of something delicious to feed the family. Whether you’re serving it for good luck or just because you love great food, Hoppin’ John is a classic worth knowing.
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Ingredients
- Bacon – Chopped. Thick-cut bacon won’t dissolve in the slow cooking time, but you could certainly use regular bacon.
- Yellow onion – Diced. You want the punchy flavor of cooking onions. Save your sweet onions for another recipe.
- Green bell pepper – Diced.
- Celery – Diced. Chop up the leaves and all. There’s so much flavor in the leaves!
- Garlic – Chopped. You need about 1 tablespoon of garlic, but use fresh garlic for the best flavor, not jarlic.
- Fresh thyme – Chopped.
- Black pepper
- Cayenne pepper
- Kosher salt – Divided.
- Chicken broth – I prefer homemade chicken broth in this recipe but you can use store-bought. Just use a good brand with minimal ingredients.
- Black-eyed peas – Look for fresh or frozen peas.
- Smoked ham hock – Always rinse the ham hock before using to remove any bone chips. No, you won’t wash off the smoke flavor.
- White vinegar
- Long grain white rice – Cooked according to package instructions.
- Fresh scallions and parsley – For garnish.
How To Make Hoppin’ John
- Sauté the bacon in a large Dutch oven over medium-high heat. Cook, stirring occasionally, until it just starts to crisp, about 6 minutes.
- Add the chopped onion, celery, bell pepper, garlic, thyme, black pepper, cayenne, and 1 teaspoon of the salt. Stir and cook for about 8 minutes, until the onion becomes soft and translucent.
- Pour in the broth and add the black-eyed peas and ham hock. Bring the mixture to a boil over medium-high heat.
- Simmer gently by reducing the heat to medium-low. Let the peas cook uncovered for 30 to 40 minutes, stirring occasionally, until tender and flavorful.
- Cook the rice separately while the peas are simmering, following package directions. Fluff and set aside.
- Taste and adjust the seasoning in the bean mixture. Stir in the remaining ½ teaspoon salt and the white vinegar.
- Remove the ham hock, shred some of the meat, and stir it back into the pot for extra smoky richness.
- Serve in bowls, spooning the pea mixture over hot rice. Top with chopped scallions and parsley just before serving.
Step-By-Step Process
Chef Jenn’s Tips
- If using dried black-eyed peas, soak them overnight and increase the simmer time to about an hour or until tender.
- The vinegar might seem like a small addition, but it brightens the whole dish—don’t skip it.
- Don’t toss the ham hock too early! That smoky flavor and meat is what makes this dish so rich.
- This dish tastes even better the next day, once the flavors blend.
Make It A Meal
Hoppin’ John is hearty enough to stand alone, but I love serving it with buttery cornbread or collard greens on the side. If you’re making it for a crowd or special occasion, round it out with fried okra or a crisp green salad and sweet tea on the table.
Storage
Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, warm gently on the stove or in the microwave. Hoppin’ John also freezes well—cool completely, then freeze in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
Hoppin’ John
Ingredients
- 2 slices thick-cut bacon chopped
- 1 ½ cups yellow onion diced
- 1 cup green bell pepper diced
- 1 cup celery diced
- 3 cloves garlic chopped
- 1 teaspoon fresh thyme chopped
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 1/2 teaspoons kosher salt divided
- 5 cups chicken broth
- 1 pound black-eyed peas
- 1 small smoked ham hock
- 1 tablespoon white vinegar
- 1 1/2 cups long grain white rice
- scallions for garnish
- parsley for garnish
Instructions
- Sauté the bacon in a large Dutch oven over medium-high heat. Cook, stirring occasionally, until it just starts to crisp, about 6 minutes.
- Add the chopped onion, celery, bell pepper, garlic, thyme, black pepper, cayenne, and 1 teaspoon of the salt. Stir and cook for about 8 minutes, until the onion becomes soft and translucent.
- Pour in the broth and add the black-eyed peas and ham hock. Bring the mixture to a boil over medium-high heat.
- Simmer gently by reducing the heat to medium-low. Let the peas cook uncovered for 30 to 40 minutes, stirring occasionally, until tender and flavorful.
- Cook the rice separately while the peas are simmering, following package directions. Fluff and set aside.
- Taste and adjust the seasoning in the bean mixture. Stir in the remaining ½ teaspoon salt and the white vinegar.
- Remove the ham hock, shred some of the meat, and stir it back into the pot for extra smoky richness.
- Serve in bowls, spooning the pea mixture over hot rice. Top with chopped scallions and parsley just before serving.
Notes
Chef Jenn’s Tips
- If using dried black-eyed peas, soak them overnight and increase the simmer time to about an hour or until tender.
- The vinegar might seem like a small addition, but it brightens the whole dish—don’t skip it.
- Don’t toss the ham hock too early! That smoky flavor and meat is what makes this dish so rich.
- This dish tastes even better the next day, once the flavors blend.
