Hoppin’ John
A true gem of Southern cuisine, Hoppin’ John marries smoky ham, tender black-eyed peas, and fluffy rice in a dish steeped in tradition. Its comforting, savory flavors make it a perfect meal for gatherings or quiet family dinners. Serve it with collard greens for an authentic experience, and enjoy a dish that’s as rich in history as it is in taste.
Whether as a hearty main course or a symbol of good fortune during New Year’s celebrations, Hoppin’ John is a timeless recipe that warms the soul and satisfies the palate.
Key Ingredients for Hoppin’ John
- Black-eyed peas – The star of the dish, bringing an earthy, creamy texture and Southern authenticity.
- Smoked ham hock – Adds depth and a savory, smoky richness that elevates the entire dish.
- Chicken broth – A flavorful base that keeps the peas tender and infused with subtle notes of herbs.
- Long-grain white rice – Provides balance and texture, soaking up the savory juices beautifully.
- Canned diced tomatoes – Lends a touch of acidity and sweetness to round out the flavors.
- Green bell pepper, celery, and onion – The classic trinity of vegetables for a burst of freshness.
- Cayenne pepper – Adds a subtle kick of heat, complementing the smoky undertones.
How to Bring Hoppin’ John to Life
- Prep the Peas: Soak black-eyed peas overnight to ensure they cook evenly and achieve the perfect creamy texture.
- Build the Base: Sauté aromatic vegetables in butter, creating a flavor-packed foundation.
- Simmer to Perfection: Cook peas, ham hock, and herbs together until tender, allowing the smoky flavors to meld.
- Perfect the Rice: Simmer rice in reserved broth, enhancing its flavor and tying it to the dish.
- Combine and Serve: Mix in tomatoes, shredded ham, and seasoning, then serve over the rice with green onions on top.
Tips for the Best Hoppin’ John
For optimal flavor, use dried black-eyed peas rather than canned, as they absorb the smoky broth beautifully. Adjust the spice level by adding more cayenne if desired, and consider swapping smoked sausage for ham hock for a different twist. Let the dish rest for a few minutes after cooking to enhance its flavor.
Storing Your Hoppin’ John
Refrigerate leftovers in an airtight container for up to three days. To reheat, warm on the stovetop, adding a splash of broth if needed to prevent drying. For longer storage, freeze in individual portions for up to two months, and thaw overnight before reheating.
Hoppin’ John is more than a meal; it’s a celebration of Southern culinary heritage. Dive into this classic recipe and enjoy a bowlful of comfort!
Hoppin’ John Recipe
Ingredients
- 8 cups low-sodium chicken broth see note
- 1 bay leaf
- 1 smoked ham hock or ham bone see note
- 1 tablespoon butter
- 1 medium yellow onion diced
- 1 cup long-grain white rice
- 2 green onions for garnish
- 14 ounces canned diced tomatoes with juice
- ½ teaspoon dried thyme leaves
- ¼ teaspoon cayenne pepper
- 1 ½ cups dried black-eyed peas rinsed and sorted
- ¼ teaspoon dried oregano
- 2 ribs celery chopped
- 2 cloves garlic minced
- 1 small green bell pepper diced
Instructions
- Rinse and sort the black-eyed peas, then place them in a large pot or bowl. Cover with cold water, ensuring the water level is at least 1 inch above the peas. Allow to soak overnight at room temperature. Drain thoroughly before cooking.
- In a large Dutch oven or soup pot, melt butter over medium heat. Sauté the diced onion, bell pepper, celery, minced garlic, thyme, oregano, and cayenne pepper for about 5 minutes, or until the onion becomes translucent.
- Stir in the chicken broth, bay leaf, ham hock or bone, and the drained black-eyed peas. Bring the mixture to a boil, then lower the heat to a gentle simmer. Cook for 45 to 60 minutes, or until the peas are tender (refer to notes on cooking time).
- Once the peas are soft, remove the ham hock or bone and transfer it to a plate.
- Ladle 2 cups of the broth from the pot into a medium saucepan. Add the rice, cover, and simmer over low heat for 15 minutes. Turn off the heat and let the rice rest, still covered, for an additional 5 minutes.
- Meanwhile, add the canned diced tomatoes along with their juices to the black-eyed peas. Shred the meat from the ham hock or bone and return it to the pot. Continue to simmer uncovered until the flavors meld together.
- Discard the bay leaf and adjust the seasoning of the peas with salt and freshly ground black pepper to taste.
- To serve, spoon cooked rice into individual bowls, then ladle the ham and black-eyed pea mixture on top. Garnish with chopped green onions for added flavor and presentation.
Notes
- Chicken broth: Low-sodium is recommended to control the salt content, but regular broth can be used if preferred.
- Ham hock substitute: If unavailable, a ham bone or diced smoked ham can be used instead.
- Cooking time for the peas may vary depending on their age and size; monitor closely for desired tenderness.