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Southern Hoppin' John Black Eyed Pea Recipe

Southern Hoppin' John Black Eyed Pea Recipe

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.
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Cook Time 1 hour 30 minutes
Soaking Time 6 hours
Total Time 1 hour 30 minutes
Course: Main Dish
Cuisine: Southern
Ingredients Equipment Method Notes

Ingredients
  

  • 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)

Equipment

  • Large Dutch oven
  • Heavy-bottomed pot

Method
 

  1. 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
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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

Notes

This easy, delicious, and satisfying dish is a perfect comfort food with rich, smoky flavors and tender black-eyed peas.
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