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:
Notes
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.
