The Southern Hoppin’ John Black Eyed Pea Recipe is a time-honored dish steeped in tradition, offering not just a meal, but a promise of good fortune and prosperity for the coming year. This classic Southern staple, a flavorful medley of black-eyed peas, rice, and savory pork, is incredibly versatile and perfect for any family gathering or a comforting weeknight meal.
Key Ingredients for Southern Hoppin’ John Black Eyed Pea Recipe:
- 1 pound dried black-eyed peas, soaked overnight or quick-soaked
- 1 tablespoon olive oil
- 6 ounces smoked ham hock, bacon, or salt pork, chopped
- 1 large onion, chopped
- 2 celery stalks, chopped
- 1 green bell pepper, chopped
- 4 cloves garlic, minced
- 6 cups chicken or vegetable broth
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper (optional, for a kick)
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 2 cups long-grain white rice, cooked separately
- Fresh parsley, chopped, for garnish
- Hot sauce, for serving (optional)
How to Make Southern Hoppin’ John Black Eyed Pea Recipe:
This Southern Hoppin’ John Black Eyed Pea Recipe is an incredibly easy, delicious, and satisfying dish that truly embodies comfort food. Its simplicity in preparation, combined with the rich, smoky flavors and tender black-eyed peas, makes it a standout. The creamy texture of the cooked peas and the savory depth from the pork create a truly memorable meal, all coming together in about an hour and a half, not including soaking time.
Step-by-Step Instructions:
- Prepare the Black-Eyed Peas: If using dried black-eyed peas, either soak them overnight in plenty of cold water or quick-soak them by bringing them to a boil for 2 minutes, then removing from heat and letting them sit for 1 hour. Drain and rinse thoroughly.
- Sauté Aromatics and Pork: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the chopped ham hock, bacon, or salt pork and cook until crispy and rendered, about 8-10 minutes. Remove the pork with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Build the Flavor Base: Add the chopped onion, celery, and green bell pepper to the pot. Sauté until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Combine and Simmer: Return the cooked pork to the pot. Add the drained black-eyed peas, chicken or vegetable broth, dried thyme, cayenne pepper (if using), and the bay leaf. 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.
- Season and Serve: Once the peas are tender, remove the bay leaf. Season generously with salt and freshly ground black pepper to taste. If the mixture is too thin, you can mash a few of the peas against the side of the pot to thicken it slightly.
- Serve: Serve the Southern Hoppin’ John hot over separate servings of cooked long-grain white rice. Garnish with fresh chopped parsley and a dash of your favorite hot sauce, if desired.
Why You’ll Love This Southern Hoppin’ John Black Eyed Pea Recipe:
You’ll absolutely adore this Southern Hoppin’ John Black Eyed Pea Recipe for its soul-satisfying taste and rich cultural heritage. Its main feature is the incredible depth of flavor achieved through slow simmering, creating a hearty and comforting dish that nourishes both body and spirit. Making this traditional recipe at home is not only incredibly rewarding but also a wonderful cost-saving alternative to dining out, allowing you to enjoy authentic Southern cuisine without a hefty price tag.
The smoky pork, tender black-eyed peas, and aromatic vegetables create a symphony of flavors that is both complex and familiar. Paired with fluffy rice, it’s a complete meal that rivals any fancy restaurant dish, perhaps even a New Orleans-style red beans and rice, but with its own distinct charm. Don’t wait—gather your ingredients and prepare to fall in love with this amazing home-cooked comfort food!
Storing and Reheating Tips:
To store leftover Southern Hoppin’ John Black Eyed Pea Recipe, allow the dish to cool completely to room temperature. Transfer it to an airtight container and refrigerate for up to 3-4 days. For longer storage, Hoppin’ John freezes beautifully. Spoon the cooled mixture into freezer-safe containers or heavy-duty freezer bags, leaving some headspace, and freeze for up to 3 months. Thaw frozen Hoppin’ John in the refrigerator overnight before reheating.
To reheat, gently warm on the stovetop over medium-low heat, stirring occasionally, until heated through. You might need to add a splash of broth or water to thin it out if it has thickened in the refrigerator. If reheating from frozen, you can also microwave individual portions, stirring halfway through, until evenly heated. Ensure the dish reaches an internal temperature of 165°F (74°C) for food safety.
Final Thoughts:
This Southern Hoppin’ John Black Eyed Pea Recipe is more than just a meal; it’s a slice of Southern tradition and a truly satisfying experience. Its hearty flavor and simple preparation make it a perfect choice for any occasion. We heartily encourage you to try this beloved recipe at home and savor its comforting taste.
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Southern Hoppin’ John Black Eyed Pea Recipe
Ingredients
Equipment
Method
- If using dried black-eyed peas, either soak them overnight in plenty of cold water or quick-soak them by bringing them to a boil for 2 minutes, then removing from heat and letting them sit for 1 hour. Drain and rinse thoroughly.1 pound dried black-eyed peas
- In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the chopped ham hock, bacon, or salt pork and cook until crispy and rendered, about 8-10 minutes. Remove the pork with a slotted spoon and set aside, leaving the rendered fat in the pot.1 tablespoon olive oil, 6 ounces smoked ham hock, bacon, or salt pork
- Add the chopped onion, celery, and green bell pepper to the pot. Sauté until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.1 large onion, 2 celery stalks, 1 green bell pepper, 4 cloves garlic
- Return the cooked pork to the pot. Add the drained black-eyed peas, chicken or vegetable broth, dried thyme, cayenne pepper (if using), and the bay leaf. 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.6 ounces smoked ham hock, bacon, or salt pork, 1 pound dried black-eyed peas, 6 cups chicken or vegetable broth, 1 teaspoon dried thyme, 1/2 teaspoon cayenne pepper, 1 bay leaf
- Once the peas are tender, remove the bay leaf. Season generously with salt and freshly ground black pepper to taste. If the mixture is too thin, you can mash a few of the peas against the side of the pot to thicken it slightly.1 bay leaf, Salt and freshly ground black pepper
- Serve the Southern Hoppin’ John hot over separate servings of cooked long-grain white rice. Garnish with fresh chopped parsley and a dash of your favorite hot sauce, if desired.2 cups long-grain white rice, Fresh parsley, Hot sauce