This Hoppin’ John Rice Black-Eyed Peas Recipe is a delicious and traditional Southern dish, perfect for bringing good luck and flavor to your table. If you’re looking for an authentic and satisfying meal that’s both hearty and flavorful, this Hoppin’ John Rice Black-Eyed Peas Recipe is a must-try.
Key Ingredients for Hoppin’ John Rice Black-Eyed Peas Recipe
Here’s everything you’ll need to create this classic Southern comfort food:
- 1 pound (about 2 cups) dried black-eyed peas: Soaked overnight or quick-soaked (details below).
- 6-8 cups chicken or vegetable broth: For rich flavor and proper cooking.
- 1 tablespoon olive oil or bacon fat: For sautéing and adding depth.
- 1 large yellow onion: Diced, for a sweet and savory base.
- 2 celery stalks: Diced, contributing aromatic notes.
- 1 green bell pepper: Diced, for a touch of fresh bitterness and color.
- 3-4 cloves garlic: Minced, for a pungent kick.
- 1/2 pound smoked ham hock or 4-6 slices thick-cut bacon: Diced if using bacon, for an essential smoky flavor.
- 1 teaspoon dried thyme: For earthy, savory notes.
- 1/2 teaspoon smoked paprika: Adds depth and a hint of smoky sweetness.
- 1/4 teaspoon cayenne pepper (optional): For a subtle or more pronounced heat, adjust to taste.
- 2 bay leaves: For aromatic complexity.
- 1 1/2 cups long-grain white rice: Rinsed thoroughly.
- Salt and freshly ground black pepper: To taste, essential for seasoning.
- Fresh parsley or green onions: Chopped, for garnish and freshness.
- Hot sauce (optional): For serving, if you like extra heat.
How to Make Hoppin’ John Rice Black-Eyed Peas Recipe
This Hoppin’ John Rice Black-Eyed Peas Recipe is surprisingly easy to make, delivering a deeply flavorful and satisfying meal with minimal fuss. Its rich, smoky broth and tender black-eyed peas combined with perfectly cooked rice create a comforting dish that’s both delicious and hearty. With about 30 minutes of active preparation time and a total cooking time of around 1 hour 30 minutes (after soaking), you’ll have a truly special dinner.
Step-by-Step Instructions
- Prepare the Black-Eyed Peas: If using dried black-eyed peas, rinse them thoroughly.
- Overnight Soak: Place peas in a large bowl, cover with at least 3 inches of cold water, and let soak at room temperature for 8-12 hours. Drain and rinse.
- Quick Soak: Place peas in a large pot, cover with at least 3 inches of cold water, and bring to a boil. Boil for 2 minutes, then remove from heat, cover, and let stand for 1 hour. Drain and rinse.
- Sauté Aromatics and Meat: Heat olive oil or bacon fat in a large Dutch oven or heavy-bottomed pot over medium heat. Add diced ham hock or bacon and cook until browned and crispy (if using bacon, remove some rendered fat if excessive). Add the diced onion, celery, and green bell pepper. Cook, stirring occasionally, until softened, about 5-7 minutes. Add the minced garlic, dried thyme, and smoked paprika. Cook for another minute until fragrant.
- Simmer the Peas: Stir in the prepared black-eyed peas, chicken or vegetable broth, and bay leaves. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 45-60 minutes, or until the peas are tender but not mushy. Check the liquid level periodically and add more broth or water if needed to keep the peas covered.
- Add the Rice: Once the peas are tender, stir in the rinsed long-grain white rice. Bring the mixture back to a gentle simmer.
- Cook the Rice: Reduce the heat to low, cover the pot tightly, and cook for 18-20 minutes, or until the rice is tender and has absorbed most of the liquid. Do not lift the lid during this time.
- Rest and Season: Once the rice is cooked, remove the pot from the heat and let it rest, covered, for 10 minutes. This allows the steam to finish cooking the rice and fluff it nicely.
- Final Touches: Remove the bay leaves and any large bones from the ham hock (if using). Fluff the Hoppin’ John gently with a fork. Season generously with salt and freshly ground black pepper to taste. If you like heat, stir in cayenne pepper or serve with hot sauce on the side.
- Serve: Garnish with fresh chopped parsley or green onions. Serve immediately.
Why You’ll Love This Hoppin’ John Rice Black-Eyed Peas Recipe
You’re going to adore this Hoppin’ John Rice Black-Eyed Peas Recipe for its incredible depth of flavor and comforting appeal. The star of the show is undeniably the tender, subtly earthy black-eyed peas, perfectly complemented by smoky ham or bacon, and a wonderfully aromatic medley of vegetables, all integrated into fluffy rice. It’s a dish that feels both celebratory and deeply nourishing, offering a taste of tradition in every spoonful.
Not only is this recipe delicious, but it’s also incredibly cost-effective to make at home, using humble ingredients that deliver an immense payoff in flavor. Topped with a sprinkle of fresh green onions or a dash of your favorite hot sauce, it transforms into an unforgettable meal. This Hoppin’ John is even more satisfying than a simple bowl of chili, offering diverse textures and a rich, savory profile. Give this Hoppin’ John Rice Black-Eyed Peas Recipe a try – your taste buds will thank you!
Storing and Reheating Tips
To ensure your Hoppin’ John Rice Black-Eyed Peas Recipe remains delicious, proper storage is key. Once cooled, transfer any leftovers to airtight containers. It will keep well in the refrigerator for up to 3-4 days. This dish actually tastes even better the next day as the flavors have more time to meld together.
For longer storage, Hoppin’ John freezes beautifully. Portion the cooled leftovers into freezer-safe containers or heavy-duty freezer bags, leaving a little headspace. It can be frozen for up to 2-3 months. To reheat from the refrigerator, simply warm individual portions in the microwave or gently on the stovetop with a splash of broth or water to prevent drying out. If reheating from frozen, thaw it in the refrigerator overnight first, then reheat as above, adding extra liquid as needed.
Final Thoughts
This Hoppin’ John Rice Black-Eyed Peas Recipe is more than just a meal; it’s a taste of history and heartwarming comfort. Its rich, smoky flavors and tender textures make it an irresistible dish. Don’t wait—gather your ingredients and experience the simple joy of this classic Southern favorite 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
Hoppin’ John Rice Black-Eyed Peas Recipe
Ingredients
Equipment
Method
- If using dried black-eyed peas, rinse them thoroughly.1 pound dried black-eyed peas
- Place peas in a large bowl, cover with at least 3 inches of cold water, and let soak at room temperature for 8-12 hours. Drain and rinse.1 pound dried black-eyed peas
- Place peas in a large pot, cover with at least 3 inches of cold water, and bring to a boil. Boil for 2 minutes, then remove from heat, cover, and let stand for 1 hour. Drain and rinse.1 pound dried black-eyed peas
- Heat olive oil or bacon fat in a large Dutch oven or heavy-bottomed pot over medium heat. Add diced ham hock or bacon and cook until browned and crispy (if using bacon, remove some rendered fat if excessive). Add the diced onion, celery, and green bell pepper. Cook, stirring occasionally, until softened, about 5-7 minutes. Add the minced garlic, dried thyme, and smoked paprika. Cook for another minute until fragrant.1 tablespoon olive oil or bacon fat, 1/2 pound smoked ham hock or 4-6 slices thick-cut bacon, 1 large yellow onion, 2 celery stalks, 1 green bell pepper, 3-4 cloves garlic, 1 teaspoon dried thyme, 1/2 teaspoon smoked paprika
- Stir in the prepared black-eyed peas, chicken or vegetable broth, and bay leaves. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 45-60 minutes, or until the peas are tender but not mushy. Check the liquid level periodically and add more broth or water if needed to keep the peas covered.1 pound dried black-eyed peas, 6-8 cups chicken or vegetable broth, 2 bay leaves
- Once the peas are tender, stir in the rinsed long-grain white rice. Bring the mixture back to a gentle simmer.1 pound dried black-eyed peas, 1 1/2 cups long-grain white rice
- Reduce the heat to low, cover the pot tightly, and cook for 18-20 minutes, or until the rice is tender and has absorbed most of the liquid. Do not lift the lid during this time.1 1/2 cups long-grain white rice
- Once the rice is cooked, remove the pot from the heat and let it rest, covered, for 10 minutes. This allows the steam to finish cooking the rice and fluff it nicely.1 1/2 cups long-grain white rice
- Remove the bay leaves and any large bones from the ham hock (if using). Fluff the Hoppin’ John gently with a fork. Season generously with salt and freshly ground black pepper to taste. If you like heat, stir in cayenne pepper or serve with hot sauce on the side.2 bay leaves, 1/2 pound smoked ham hock or 4-6 slices thick-cut bacon, Salt and freshly ground black pepper, 1/4 teaspoon cayenne pepper, Hot sauce
- Garnish with fresh chopped parsley or green onions. Serve immediately.Fresh parsley or green onions