Black-Eyed Peas and Rice Hoppin’ John is a beloved Southern dish, traditionally enjoyed for good luck in the new year, but perfect any time. This flavorful and hearty meal combines tender black-eyed peas, fluffy rice, and savory smoked meats into a single, satisfying pot, making it an incredibly useful and comforting staple for any home cook.
Key Ingredients for Black-Eyed Peas and Rice Hoppin’ John
Here’s everything you’ll need to create this delicious Black-Eyed Peas and Rice Hoppin’ John:
- 1 pound (about 2 cups) dried black-eyed peas: Soaked overnight or quick-soaked (see instructions below).
- 1 tablespoon olive oil: For sautéing.
- 1 cup diced yellow onion: About 1 medium onion.
- 1 cup diced celery: About 2 stalks.
- 1 cup diced green bell pepper: About 1 medium pepper.
- 4 ounces smoked ham hock, ham bone, or bacon: Diced if using bacon. For a vegetarian option, omit and add a touch more smoke flavor with a pinch of smoked paprika.
- 4 cloves garlic: Minced.
- 1 teaspoon dried thyme: Enhances the savory depth.
- 1/2 teaspoon smoked paprika: Adds a lovely smoky sweetness.
- 1/4 teaspoon cayenne pepper (optional): For a touch of heat.
- 6 cups chicken broth or vegetable broth: Low sodium preferred.
- 1 (14.5 ounce) can diced tomatoes: Undrained.
- 1 teaspoon salt: Or to taste, adjust after tasting.
- 1/2 teaspoon black pepper: Freshly ground preferred.
- 1 1/2 cups long-grain white rice: Uncooked.
- 3 cups water: For cooking the rice.
- Fresh parsley or green onions: Chopped, for garnish.
- Hot sauce: For serving (optional).
How to Make Black-Eyed Peas and Rice Hoppin’ John
This Black-Eyed Peas and Rice Hoppin’ John comes together with remarkable ease, offering a delicious and satisfying meal that’s both comforting and flavorful. Its simplicity lies in a single-pot process, where tender peas and fluffy rice absorb rich, smoky flavors, creating a harmonious blend that’s truly irresistible. Expect to spend about 30 minutes on active prep and 1 hour 30 minutes on cooking, resulting in a hearty dish that feels both special and straightforward.
Step-by-Step Instructions
Prepare the Black-Eyed Peas:
- Overnight Soak: Rinse dried black-eyed peas thoroughly. Place them in a large bowl and cover with 3-4 inches of cold water. Let them soak at room temperature for at least 8 hours or overnight. Drain and rinse well before using.
- Quick Soak: Rinse dried black-eyed peas thoroughly. Place them in a large pot and cover with 3-4 inches of cold water. Bring to a boil over high heat, then reduce heat and simmer for 2 minutes. Remove from heat, cover, and let stand for 1 hour. Drain and rinse well before using.
Sauté Aromatics and Smoked Meat:
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
- Add diced ham hock (or bacon, if using) and cook until browned and rendered, about 5-7 minutes. If using bacon, remove crispy bacon bits and set aside for garnish.
- Add diced onion, celery, and green bell pepper to the pot. Sauté until softened, about 8-10 minutes, stirring occasionally.
- Stir in minced garlic, dried thyme, smoked paprika, and cayenne pepper (if using). Cook for another minute until fragrant.
Simmer the Black-Eyed Peas:
- Add the drained black-eyed peas, chicken or vegetable broth, diced tomatoes (undrained), salt, and black pepper to the pot. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 60-90 minutes, or until the black-eyed peas are tender. Stir occasionally to prevent sticking. Towards the end of the cooking time, taste and adjust seasoning if needed. The peas should be soft but not mushy.
Cook the Rice (Separately):
- While the peas are simmering, combine long-grain white rice and 3 cups of water in a medium saucepan.
- Bring to a boil, then immediately reduce heat to low, cover, and simmer for 15-20 minutes, or until all the water is absorbed and the rice is tender. Do not lift the lid during cooking.
- Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
Combine and Serve:
- Once both the black-eyed peas and rice are cooked, you can either:
- Serve Separately: Spoon a generous serving of the black-eyed peas mixture over a bed of cooked rice.
- Combine: Gently fold the cooked rice into the black-eyed peas mixture directly in the pot. If combining, you may need to add a splash more broth or water to achieve your desired consistency as the rice will absorb some liquid.
- Garnish with fresh chopped parsley or green onions. Serve hot with a dash of your favorite hot sauce, if desired, and any reserved crispy bacon bits.
- Once both the black-eyed peas and rice are cooked, you can either:
Why You’ll Love This Black-Eyed Peas and Rice Hoppin’ John
You’re going to adore this Black-Eyed Peas and Rice Hoppin’ John for its incredible depth of flavor – it’s savory, smoky, and deeply comforting, making it the perfect antidote to a chilly evening. Beyond its delicious taste, this dish offers fantastic value; cooking it at home is far more economical than takeout, leveraging pantry staples to create a substantial meal for the whole family without breaking the bank. The blend of tender peas, fragrant rice, and savory smoked ham creates a symphony of textures and tastes, elevated by fresh herbs like parsley and a dash of hot sauce, transforming it into something truly extraordinary.
Unlike plain rice and beans, this Black-Eyed Peas and Rice Hoppin’ John boasts a complex flavor profile, with the added richness of smoked meat and aromatic vegetables that make it a standout dish. Its hearty nature makes it a complete meal, satisfying and nourishing in every spoonful. Don’t just take our word for it—dive into the warmth and tradition of this Southern classic and discover your new favorite comfort food. Give this recipe a try; your taste buds (and your wallet!) will thank you!
Storing and Reheating Tips
To properly store your Black-Eyed Peas and Rice Hoppin’ John, allow it to cool completely to room temperature first. Transfer the leftovers to an airtight container. It can be stored in the refrigerator for up to 3-4 days. For longer storage, this dish freezes exceptionally well. Divide cooled portions into freezer-safe containers or resealable bags, removing as much air as possible to prevent freezer burn. It can be frozen for up to 3 months. Thaw frozen portions overnight in the refrigerator before reheating.
To reheat, for refrigerated portions, gently warm on the stovetop over low to medium heat, stirring occasionally, until heated through. You may need to add a splash of water or broth to loosen the consistency if it has thickened too much. Alternatively, you can reheat individual servings in the microwave, stirring halfway through, until hot. For frozen portions, once thawed, reheat using the same stovetop or microwave methods. Avoid multiple reheating cycles to maintain the best taste and texture.
Final Thoughts
This Black-Eyed Peas and Rice Hoppin’ John is more than just a meal; it’s a taste of tradition, brimming with flavor and comfort. It’s a simple, cost-effective dish that promises warmth and satisfaction in every bite. We truly encourage you to bring this beloved recipe into your kitchen and experience its magic for yourself!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
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- find more in Pinterest
Black-Eyed Peas and Rice Hoppin’ John
Ingredients
Equipment
Method
- Prepare the Black-Eyed Peas:
- Overnight Soak: Rinse dried black-eyed peas thoroughly. Place them in a large bowl and cover with 3-4 inches of cold water. Let them soak at room temperature for at least 8 hours or overnight. Drain and rinse well before using.
- Quick Soak: Rinse dried black-eyed peas thoroughly. Place them in a large pot and cover with 3-4 inches of cold water. Bring to a boil over high heat, then reduce heat and simmer for 2 minutes. Remove from heat, cover, and let stand for 1 hour. Drain and rinse well before using.
1 pound dried black-eyed peas - Sauté Aromatics and Smoked Meat:
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
- Add diced ham hock (or bacon, if using) and cook until browned and rendered, about 5-7 minutes. If using bacon, remove crispy bacon bits and set aside for garnish.
- Add diced onion, celery, and green bell pepper to the pot. Sauté until softened, about 8-10 minutes, stirring occasionally.
- Stir in minced garlic, dried thyme, smoked paprika, and cayenne pepper (if using). Cook for another minute until fragrant.
1 tablespoon olive oil, 4 ounces smoked ham hock, ham bone, or bacon, 1 cup diced yellow onion, 1 cup diced celery, 1 cup diced green bell pepper, 4 cloves garlic, 1 teaspoon dried thyme, 1/2 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper - Simmer the Black-Eyed Peas:
- Add the drained black-eyed peas, chicken or vegetable broth, diced tomatoes (undrained), salt, and black pepper to the pot. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 60-90 minutes, or until the black-eyed peas are tender. Stir occasionally to prevent sticking. Towards the end of the cooking time, taste and adjust seasoning if needed. The peas should be soft but not mushy.
1 pound dried black-eyed peas, 6 cups chicken broth or vegetable broth, 1 (14.5 ounce) can diced tomatoes, 1 teaspoon salt, 1/2 teaspoon black pepper - Cook the Rice (Separately):
- While the peas are simmering, combine long-grain white rice and 3 cups of water in a medium saucepan.
- Bring to a boil, then immediately reduce heat to low, cover, and simmer for 15-20 minutes, or until all the water is absorbed and the rice is tender. Do not lift the lid during cooking.
- Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
1 1/2 cups long-grain white rice, 3 cups water - Combine and Serve:
- Once both the black-eyed peas and rice are cooked, you can either:
- Serve Separately: Spoon a generous serving of the black-eyed peas mixture over a bed of cooked rice.
- Combine: Gently fold the cooked rice into the black-eyed peas mixture directly in the pot. If combining, you may need to add a splash more broth or water to achieve your desired consistency as the rice will absorb some liquid.
- Garnish with fresh chopped parsley or green onions. Serve hot with a dash of your favorite hot sauce, if desired, and any reserved crispy bacon bits.
Fresh parsley or green onions, Hot sauce - Once both the black-eyed peas and rice are cooked, you can either: