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A bowl of white rice topped with black-eyed peas, chopped vegetables, and pieces of bacon, with a spoon resting inside.

Hoppin’ John

Chef Jenn
Hoppin’ John is a beloved Southern staple full of comfort and tradition. Smoky, savory, and easy to prepare, it’s one of my go-to dishes when I want real, satisfying flavor.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Dish, Side Dish
Cuisine American
Servings 6 servings
Calories 438 kcal

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.

Nutrition

Serving: 1heaping bowlCalories: 438kcalCarbohydrates: 60gProtein: 21gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 43mgSodium: 1480mgPotassium: 584mgFiber: 7gSugar: 6gVitamin A: 240IUVitamin C: 25mgCalcium: 69mgIron: 3mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Keyword black-eyed peas and rice, Hoppin’ John, Southern black-eyed peas, traditional Southern dish
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