Hoppin’ John is a traditional Southern dish that’s particularly popular on New Year’s Day, symbolizing good luck and prosperity for the coming year. This hearty, comforting dish is made with black-eyed peas, rice, and pork, and is often served with collard greens and cornbread. The combination of earthy black-eyed peas, smoky bacon or ham hock, and aromatic vegetables makes for a deeply flavorful and satisfying meal. It’s a one-pot wonder that brings warmth to any table, whether you’re celebrating a special occasion or simply enjoying a comforting dinner.
Ingredients:
- 1 cup dried black-eyed peas (or 2 cans of black-eyed peas, drained and rinsed)
- 4 slices bacon, diced (or 1 ham hock)
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper (optional)
- 1 cup long-grain white rice
- 2 cups chicken broth (or water)
- Salt and black pepper to taste
- Green onions, sliced (for garnish)
- Hot sauce (optional, for serving)
Instructions:
- Prepare the Black-Eyed Peas:
- If using dried black-eyed peas, rinse them and soak them in water overnight. Drain and rinse before cooking.
- In a large pot, cook the black-eyed peas with enough water to cover them by about 2 inches. Bring to a boil, reduce heat, and simmer until tender, about 45 minutes to 1 hour. Drain and set aside. If using canned peas, skip this step.
- Cook the Bacon and Vegetables:
- In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot. If using a ham hock, cook it in the pot until browned on all sides, then proceed with the next step.
- Add the diced onion, bell pepper, and celery to the pot. Sauté in the bacon fat (or add a little oil if needed) until the vegetables are softened, about 5-7 minutes.
- Stir in the minced garlic, bay leaf, thyme, and cayenne pepper (if using). Cook for another minute until fragrant.
- Add the Rice and Liquid:
- Add the rice to the pot and stir to coat it in the vegetable mixture. Pour in the chicken broth and bring to a boil.
- Reduce the heat to low, cover the pot, and simmer for about 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
- Combine with Black-Eyed Peas:
- Once the rice is cooked, gently fold in the cooked black-eyed peas and the reserved bacon. Stir to combine, and cook for a few more minutes until everything is heated through.
- Season with salt and black pepper to taste.
- Serve:
- Remove the bay leaf and discard. Serve Hoppin’ John hot, garnished with sliced green onions and a splash of hot sauce if desired. This dish pairs wonderfully with collard greens and cornbread.
Enjoy this Southern classic that brings warmth, flavor, and a touch of good fortune to your table!
