Hoppin' John Recipe
Hoppin' John has roots in African and West Indian culinary traditions, brought to the American South by enslaved Africans who grew black-eyed peas as an easy-to-cultivate food. Today, it’s particularly popular in South Carolina and Georgia, where it’s a staple of Lowcountry cuisine.
Equipment
- Large pot or Dutch oven
- Cutting board
- Knife
- Measuring cups and spoons
- Wooden spoon or spatula
Ingredients
- 1 cup dried black-eyed peas (or 2 cans, drained and rinsed)
- 4 cups water (or low-sodium chicken broth)
- 1 cup long-grain rice
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 smoked ham hock (or 1/2 lb smoked bacon or sausage, chopped)
- 1 bay leaf
- Salt and pepper, to taste
- 1/2 teaspoon smoked paprika (optional)
- 1/4 teaspoon red pepper flakes (for a bit of heat)
- Chopped green onions and parsley for garnish
Instructions
- Prepare the Black-Eyed PeasIf using dried black-eyed peas, soak them overnight in cold water. Drain and rinse before using.
- Alternatively, for a quicker option, use canned black-eyed peas; just drain and rinse them to remove excess salt.
- Cook the Ham Hock and VegetablesHeat the olive oil in a large pot over medium heat.
- Add the chopped ham hock (or bacon/sausage) and cook for about 5 minutes, stirring occasionally until it releases its fat and becomes golden brown.
- Add the diced onion, bell pepper, and garlic to the pot. Sauté for 5–7 minutes until the vegetables are soft and the onions are translucent.
- Add the Black-Eyed Peas and SpicesStir in the black-eyed peas, bay leaf, smoked paprika, and red pepper flakes.
- Pour in 4 cups of water or chicken broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 45 minutes to an hour, until the peas are tender.
- Season with salt and pepper, tasting as you go to adjust the flavors.
- Add the RiceOnce the peas are tender, add the rice to the pot. Stir well and bring the mixture back to a gentle simmer.
- Cover the pot and cook for an additional 20–25 minutes or until the rice is fully cooked and absorbs most of the liquid. Stir occasionally to prevent sticking.
- Check Seasoning and GarnishOnce everything is cooked, remove the bay leaf and ham hock (if used).
- Taste and adjust seasoning with more salt and pepper if needed.Garnish with chopped green onions and parsley for a fresh touch.
- Serve and Enjoy!Serve your Hoppin' John hot, either as a main dish or as a side with collard greens, cornbread, or other Southern classics.