This Black-Eyed Peas Hoppin John is a classic Southern dish known for bringing good luck and prosperity in the New Year, and this recipe delivers a hearty, flavorful, and budget-friendly meal perfect for any occasion. It’s a simple, comforting staple that you’ll want to make year-round for its wholesome goodness and delicious taste.
Key Ingredients for Black-Eyed Peas Hoppin John
Here are the essential ingredients you’ll need to create this delicious, traditional Black-Eyed Peas Hoppin John:
- 1 pound dried black-eyed peas, rinsed and picked over
- 6 cups chicken or vegetable broth, plus more as needed
- 1 tablespoon olive oil or bacon fat
- 1 cup diced yellow onion (about 1 medium onion)
- 1/2 cup diced celery (about 2 stalks)
- 1/2 cup diced green bell pepper (about 1 medium pepper)
- 2 cloves garlic, minced
- 1/2 pound smoked ham hock, bacon, or smoked turkey leg, diced (for flavor and richness)
- 1 heaping teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for a kick)
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- Cooked white rice, for serving
- Fresh chopped parsley or green onions, for garnish
How to Make Black-Eyed Peas Hoppin John
This Black-Eyed Peas Hoppin John recipe is wonderfully easy to prepare, yielding a deliciously satisfying meal perfect for any weeknight or holiday gathering. With its rich, smoky flavors from the ham hock, tender black-eyed peas, and aromatic blend of vegetables, this dish is both comforting and incredibly tasty. It’s a true Southern classic that comes together in about 2 hours, making it a fantastic option for a hearty, homemade dinner.
● Step-by-Step Instructions:
Prepare the Black-Eyed Peas:
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- Rinse the dried black-eyed peas thoroughly under cold water. Inspect them for any small stones or debris and discard.
- Quick Soak Method (Recommended): Place the rinsed peas in a large pot and cover with 6-8 cups of cold water. Bring to a rolling boil over high heat, then boil for 2 minutes. Remove from heat, cover, and let stand for 1 hour. Drain the peas and set aside.
- Overnight Soak Method (Optional): Place the rinsed peas in a large bowl, cover with at least 2 inches of cold water, and let soak overnight (8-12 hours). Drain the peas before cooking.
Sauté Aromatics and Meat:
- In a large Dutch oven or heavy-bottomed pot, heat the olive oil or bacon fat over medium heat.
- Add the diced ham hock, bacon, or smoked turkey leg to the pot. Cook until rendered and slightly browned, about 5-7 minutes. If using bacon, remove excess fat, leaving about 1 tablespoon in the pot.
- Add the diced onion, celery, and green bell pepper to the pot. Sauté until softened, about 8-10 minutes, stirring occasionally.
- Stir in the minced garlic, dried thyme, smoked paprika, and cayenne pepper (if using). Cook for 1 minute more, until fragrant.
Combine and Simmer:
- Add the drained black-eyed peas to the pot, along with the chicken or vegetable broth and the bay leaf.
- Bring the mixture to a boil over high heat, then reduce the heat to low, cover, and simmer.
- Allow the Black-Eyed Peas Hoppin John to simmer for 1 to 1.5 hours, or until the peas are tender but not mushy. Stir occasionally and check liquid levels; if the mixture becomes too dry, add a bit more broth or water.
Season and Serve:
- Once the peas are tender, remove the bay leaf. If you used a ham hock, you can remove it, pull off the meat, chop it, and return the meat to the pot for extra flavor.
- Taste and season generously with salt and freshly ground black pepper. Black-eyed peas need a good amount of seasoning to truly shine.
- Serve the Black-Eyed Peas Hoppin John hot over a bed of fluffy white rice. Garnish with fresh chopped parsley or green onions for a pop of color and extra freshness.
Why You’ll Love This Black-Eyed Peas Hoppin John
You’ll absolutely adore this Black-Eyed Peas Hoppin John for its incredible depth of flavor and comforting appeal. The star of the show is undeniably the tender, earthy black-eyed peas, slow-simmered with savory ham hock (or your chosen smoked meat) and a medley of aromatic vegetables, creating a deeply satisfying and wholesome dish that feels like a warm hug. It’s a soulful classic that outshines many restaurant versions, delivering an authentic taste of Southern tradition right in your kitchen.
Beyond its deliciousness, this recipe offers fantastic cost-saving benefits; making this hearty meal at home is far more economical than dining out, especially for a dish that feeds a crowd so generously. The rich, smoky undertones, combined with a subtle kick of cayenne and fresh herbs, make every spoonful irresistible. If you love a good lentil soup, this Hoppin’ John offers a similar hearty feel but with its own unique, distinctly Southern charm. Go on, give this delicious Black-Eyed Peas Hoppin John a try – your taste buds and wallet will thank you!
What to Serve Black-Eyed Peas Hoppin John With
Serving Black-Eyed Peas Hoppin John with the right accompaniments truly elevates the meal into a full, satisfying Southern feast. The classic pairing is a generous helping of fluffy white rice, which soaks up all the rich, flavorful broth. For a complete and traditional meal, you absolutely must serve it with some warm, buttery cornbread slices, perfect for scooping up every last bit of the delicious peas.
Beyond the staples, braised collard greens or mustard greens make an excellent addition, providing a slightly bitter contrast that cuts through the richness of the Hoppin’ John. A simple side salad with a vinaigrette dressing can also offer a refreshing balance. For drinks, sweet tea is a quintessential Southern choice, or a crisp lager would complement the savory flavors wonderfully.
Top Tips for Perfecting Black-Eyed Peas Hoppin John
To ensure your Black-Eyed Peas Hoppin John is absolutely perfect every time, consider these valuable tips:
- Don’t Skip the Quick Soak: While overnight soaking works, the quick soak method (boiling for 2 minutes, then soaking for 1 hour) ensures even cooking and tender peas without a long wait. It also helps remove some of the gas-causing compounds.
- Flavor from Smoked Meat: The quality of your smoked meat (ham hock, bacon, or turkey leg) is crucial. A good smoked ham hock adds an unparalleled depth of savory, smoky flavor that truly defines classic Hoppin’ John. Don’t be shy; let it simmer with the peas to release all its goodness.
- Aromatic Base is Key: Take your time sautéing the “holy trinity” of onion, celery, and bell pepper. Cooking them until very soft caramelizes their sugars and builds a strong flavor foundation for the entire dish.
- Season Generously and Taste Often: Black-eyed peas absorb a lot of seasoning. Don’t be afraid to add salt and pepper throughout the cooking process, especially at the end. A dash of hot sauce or apple cider vinegar right before serving can also brighten the flavors.
- Achieve Creamy Consistency: Add broth incrementally if needed, especially towards the end of simmering. You want the peas to be tender with a slightly thick, creamy broth, not watery. If it’s too thin, simmer uncovered for a few minutes; if too thick, add a splash more broth.
- Don’t Forget the Bay Leaf: A single bay leaf contributes a subtle, savory aroma that enhances the overall flavor profile. Remember to remove it before serving!
Storing and Reheating Tips
Proper storage ensures your delicious Black-Eyed Peas Hoppin John remains fresh and flavorful for future meals.
Refrigeration:
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Make sure the dish has cooled completely before transferring it to the container to prevent condensation and keep it fresh.
Freezing:
For longer storage, Black-Eyed Peas Hoppin John freezes beautifully. Allow the dish to cool completely, then transfer it to freezer-safe containers or heavy-duty freezer bags. Remove as much air as possible from freezer bags to prevent freezer burn. It can be frozen for up to 3 months. Thaw frozen Hoppin’ John overnight in the refrigerator before reheating.
Reheating:
- Stovetop: The best way to reheat is on the stovetop over medium-low heat. Add a splash of water or broth to help loosen the mixture and prevent it from sticking. Stir occasionally until heated through.
- Microwave: For individual portions, microwave in a microwave-safe bowl, stirring occasionally, until hot. Be careful not to overheat, as this can make the peas mushy.
- Always check the seasoning after reheating, as flavors can sometimes mellow in the fridge or freezer.
Final Thoughts
This Black-Eyed Peas Hoppin John isn’t just a meal; it’s a dish steeped in tradition, promising comfort and rich, hearty flavors. Perfect for a cozy family dinner or a New Year’s celebration, it’s a wonderfully satisfying recipe that’s both simple to make and incredibly delicious. Don’t hesitate—give this soulful Southern classic a try in your own kitchen!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Black-Eyed Peas Hoppin John FAQs
Q1: What exactly is Hoppin’ John?
A1: Hoppin’ John is a traditional Southern American dish made with black-eyed peas, rice, and often pork (such as bacon, ham hock, or hog jowl). It’s traditionally eaten on New Year’s Day for good luck and prosperity.
Q2: Can I make Hoppin’ John vegetarian or vegan?
A2: Absolutely! To make Black-Eyed Peas Hoppin John vegetarian or vegan, simply omit the pork products and use vegetable broth instead of chicken broth. You can add smoked paprika or a dash of liquid smoke for a smoky flavor, and sauté mushrooms for an extra layer of umami.
Q3: Do I have to soak black-eyed peas before cooking?
A3: While not strictly necessary, soaking (either quick soak or overnight) is highly recommended. It significantly reduces cooking time, helps the peas cook more evenly, and can help make them easier to digest.
Q4: What’s the best way to get a smoky flavor without using ham hocks?
A4: If you’re not using ham hocks or other smoked meats, you can achieve a smoky flavor by adding smoked paprika, a small amount of liquid smoke (use sparingly, as it’s potent!), or by cooking a few strips of bacon and removing them before adding the peas, allowing the bacon fat to infuse the dish.
Q5: My Hoppin’ John is too thin/too thick. How can I fix it?
A5: If it’s too thin, remove the lid and simmer for an additional 10-15 minutes to allow some liquid to evaporate. If it’s too thick, simply add a bit more broth or water, a quarter-cup at a time, until you reach your desired consistency.
Q6: Can I use canned black-eyed peas for Hoppin’ John?
A6: Yes, you can use canned black-eyed peas for a quicker version of Black-Eyed Peas Hoppin John. Drain and rinse them thoroughly. Since they are already cooked, you’ll reduce the simmering time significantly. Add them to the pot after sautéing the aromatics and simmer for only about 20-30 minutes, or until heated through and flavors have melded.
Black-Eyed Peas Hoppin John
Ingredients
Equipment
Method
- Rinse the dried black-eyed peas thoroughly under cold water. Inspect them for any small stones or debris and discard.1 pound dried black-eyed peas
- **Quick Soak Method (Recommended):** Place the rinsed peas in a large pot and cover with 6-8 cups of cold water. Bring to a rolling boil over high heat, then boil for 2 minutes. Remove from heat, cover, and let stand for 1 hour. Drain the peas and set aside.1 pound dried black-eyed peas
- **Overnight Soak Method (Optional):** Place the rinsed peas in a large bowl, cover with at least 2 inches of cold water, and let soak overnight (8-12 hours). Drain the peas before cooking.1 pound dried black-eyed peas
- In a large Dutch oven or heavy-bottomed pot, heat the olive oil or bacon fat over medium heat.1 tablespoon olive oil or bacon fat
- Add the diced ham hock, bacon, or smoked turkey leg to the pot. Cook until rendered and slightly browned, about 5-7 minutes. If using bacon, remove excess fat, leaving about 1 tablespoon in the pot.1/2 pound smoked ham hock, bacon, or smoked turkey leg
- Add the diced onion, celery, and green bell pepper to the pot. Sauté until softened, about 8-10 minutes, stirring occasionally.1 cup diced yellow onion, 1/2 cup diced celery, 1/2 cup diced green bell pepper
- Stir in the minced garlic, dried thyme, smoked paprika, and cayenne pepper (if using). Cook for 1 minute more, until fragrant.2 cloves garlic, 1 heaping teaspoon dried thyme, 1/2 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper
- Add the drained black-eyed peas to the pot, along with the chicken or vegetable broth and the bay leaf.1 pound dried black-eyed peas, 6 cups chicken or vegetable broth, 1 bay leaf
- Bring the mixture to a boil over high heat, then reduce the heat to low, cover, and simmer.
- Allow the Black-Eyed Peas Hoppin John to simmer for 1 to 1.5 hours, or until the peas are tender but not mushy. Stir occasionally and check liquid levels; if the mixture becomes too dry, add a bit more broth or water.
- Once the peas are tender, remove the bay leaf. If you used a ham hock, you can remove it, pull off the meat, chop it, and return the meat to the pot for extra flavor.1 bay leaf
- Taste and season generously with salt and freshly ground black pepper. Black-eyed peas need a good amount of seasoning to truly shine.Salt and freshly ground black pepper
- Serve the Black-Eyed Peas Hoppin John hot over a bed of fluffy white rice. Garnish with fresh chopped parsley or green onions for a pop of color and extra freshness.Cooked white rice, Fresh chopped parsley or green onions
Notes
Beyond its deliciousness, this recipe offers fantastic cost-saving benefits; making this hearty meal at home is far more economical than dining out, especially for a dish that feeds a crowd so generously. The rich, smoky undertones, combined with a subtle kick of cayenne and fresh herbs, make every spoonful irresistible. If you love a good lentil soup, this Hoppin’ John offers a similar hearty feel but with its own unique, distinctly Southern charm. Go on, give this delicious Black-Eyed Peas Hoppin John a try – your taste buds and wallet will thank you!