Discover how to make classic Hoppin’ John with black-eyed peas, rice, and smoky bacon for a Southern dish that’s rich in flavor and tradition. Perfect for New Year’s or any comforting weeknight meal—easy, hearty, and full of good luck!
Yields: 6-8 servings
Prep time: 15-20 minutes (plus soaking time for dried peas)
Cook time: 1 hour 15 minutes – 1 hour 45 minutes
Ingredients:
- For the Black-Eyed Peas:
- 1 pound dried black-eyed peas, rinsed
- 6 cups water (or more as needed)
- 1 smoked ham hock (about 1 pound) OR 4-6 ounces salt pork or bacon, diced
- 1 medium yellow onion, chopped
- 1 green bell pepper, chopped
- 2-3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- For the Rice:
- 2 cups long-grain white rice, rinsed
- 4 cups chicken broth (or reserved cooking liquid from the peas)
- 1 tablespoon butter or oil (optional)
- Salt to taste
Equipment:
- Large pot or Dutch oven
- Medium saucepan
- Cutting board
- Sharp knife
- Measuring cups and spoons
Instructions:
Step 1: Soak the Black-Eyed Peas (if using dried)
If using dried black-eyed peas, you’ll need to soak them. There are two methods:
- Overnight Soak: Place the rinsed peas in a large bowl and cover with plenty of cold water (at least 2 inches above the peas). Let them soak for at least 6-8 hours or overnight. Drain and rinse the peas before cooking.
A bowl of dried black-eyed peas before soaking.
- Quick Soak: Place the rinsed peas in a large pot and cover with cold water (at least 2 inches above the peas). Bring to a boil and cook for 2-3 minutes. Remove from the heat, cover, and let stand for 1 hour. Drain and rinse the peas before cooking.
Black-eyed peas are undergoing the quick soak method on the stovetop.
Step 2: Cook the Black-Eyed Peas and Pork
In the large pot or Dutch oven, add the soaked and drained black-eyed peas and 6 cups of water. Add the smoked ham hock (or diced salt pork/bacon).
Black-eyed peas and a ham hock in a pot with water.
Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 45-60 minutes, or until the peas are tender but not mushy. Stir occasionally and add more water if needed to keep the peas covered.
Simmering black-eyed peas and ham hock in a pot.
Step 3: Sauté the Vegetables
While the peas are cooking, prepare the vegetables. In a separate skillet (if using diced salt pork or bacon) over medium heat, cook the pork until crispy. Remove the pork from the skillet and set aside, leaving the rendered fat in the pan.
Diced bacon is cooking in a skillet.
Add the chopped onion and green bell pepper to the skillet with the rendered fat (or in a separate skillet with a little oil if using a ham hock). Cook over medium heat, stirring occasionally, until softened, about 5-7 minutes.
Chopped onion and green bell pepper in a skillet.
Add the minced garlic, dried thyme, and red pepper flakes (if using) to the skillet. Cook for another minute until fragrant, being careful not to burn the garlic.
Minced garlic, thyme, and red pepper flakes in a skillet.
Step 4: Combine Ingredients and Finish Cooking the Peas
Once the black-eyed peas are tender, remove the ham hock from the pot and place it on a cutting board. Shred the meat from the bone, discarding the bone and any excess fat.
Shredding the meat from the cooked ham hock.
Add the sautéed vegetables and the shredded ham hock (or cooked bacon/salt pork) to the pot with the black-eyed peas and their cooking liquid. Stir well to combine.
Adding sautéed vegetables to the pot with black-eyed peas and ham hock.
Taste and season with salt and freshly ground black pepper as needed. Continue to simmer, uncovered, for another 15-20 minutes to allow the flavors to meld and the liquid to reduce slightly.
Hoppin’ John simmering on the stovetop.
Step 5: Cook the Rice
While the Hoppin’ John is finishing, cook the rice. In the medium saucepan, combine the rinsed rice and chicken broth (or reserved cooking liquid from the peas, strained if desired). Add the optional butter or oil and a pinch of salt.
Rinsed rice in a saucepan with liquid.
Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan tightly, and simmer for 15-20 minutes, or until all the liquid is absorbed and the rice is tender. Do not lift the lid during the simmering time.
Rice is simmering in a covered saucepan.
Remove the saucepan from the heat and let it stand, covered, for 5 minutes. Fluff the rice with a fork before serving.
Fluffed cooked rice.
Step 6: Serve
To serve Hoppin’ John, spoon a generous portion of the cooked rice into a bowl and top with the black-eyed pea mixture.
A bowl of Hoppin’ John garnished with green onions.
Optional Garnishes:
- Chopped fresh green onions
- Fresh parsley or cilantro
- A drizzle of hot sauce
- A side of cornbread or collard greens (traditional accompaniments)
Enjoy your delicious and lucky Hoppin’ John! Happy New Year!
