Description
A traditional Southern Hoppin’ John recipe made with black-eyed peas, rice, and smoky bacon or ham, said to bring good luck and rich flavor to your table.
Ingredients
Scale
- 1 cup dried black-eyed peas, soaked overnight (or canned, rinsed well)
- 4 slices of bacon or 1 smoked ham hock
- 1 cup long-grain white rice
- 1 medium onion, diced
- 1 green bell pepper, diced
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 bay leaf
- 1/4 teaspoon cayenne pepper
- 4 cups chicken or vegetable broth
- Salt and pepper to taste
Instructions
- Drain and rinse soaked black-eyed peas. Boil in water for 20–30 minutes until tender, then drain and set aside.
- In a large pot or Dutch oven, cook bacon or ham hock over medium heat until browned. Remove bacon and set aside, keeping the rendered fat in the pot.
- Add diced onion, bell pepper, and garlic. Sauté for about 5 minutes until softened and fragrant.
- Stir in rice, cooked peas, thyme, bay leaf, cayenne, and broth. Bring to a boil, then reduce heat, cover, and simmer for 20–25 minutes until rice is cooked and liquid is absorbed.
- Remove bay leaf and ham hock (if used). Season with salt and pepper to taste. Let rest for 5 minutes before serving. Garnish with parsley or hot sauce if desired.
Notes
Use vegetable broth and smoked paprika for a vegetarian version. Serve with cornbread and collard greens for a complete Southern meal.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: One-Pot
- Cuisine: Southern American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 4g
- Sodium: 550mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 25mg