Classic Hoppin' John
A hearty and flavorful Southern classic, Hoppin' John combines tender black-eyed peas and rice with savory smoked ham hock and aromatic vegetables for a deeply satisfying one-pot meal, traditionally enjoyed for good luck in the New Year.
For 6 servings
**Prepare Black-Eyed Peas:** If not pre-soaked overnight, quick-soak the black-eyed peas: rinse them thoroughly, place in a large pot, cover with water by 2 inches, bring to a boil for 2 minutes, then remove from heat, cover, and let stand for 1 hour. Drain and rinse well before proceeding.
**Brown Ham Hock & Sauté Aromatics:** In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the smoked ham hock and brown on all sides for 5-7 minutes. Remove the ham hock and set aside. Add the chopped yellow onion, green bell pepper, and celery to the pot. Sauté for 5-7 minutes until the vegetables have softened. Stir in the minced garlic and cook for another minute until fragrant.
**Combine & Simmer:** Return the browned ham hock to the pot. Add the drained black-eyed peas, chicken or vegetable broth, bay leaf, dried thyme, and cayenne pepper (if using). Bring the mixture to a rolling boil.
**Cook Peas:** Reduce the heat to low, cover the pot, and simmer for 60-90 minutes, or until the black-eyed peas are tender. Stir occasionally to prevent sticking and add a little more water or broth if the mixture becomes too dry.
**Finish & Season:** Carefully remove the ham hock from the pot. Once it's cool enough to handle, shred the meat from the bone, discarding any skin, fat, and the bone itself. Return the shredded ham meat to the pot. Remove and discard the bay leaf. Season the Hoppin' John with kosher salt and black pepper to taste.
**Cook Rice & Serve:** While the Hoppin' John is simmering, cook the long-grain white rice according to package directions (typically 1 cup rice with 2 cups water). Serve the hot Hoppin' John generously over a bed of fluffy cooked rice.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1**Soaking Peas:** While quick-soaking works, overnight soaking can lead to more evenly cooked peas and potentially reduce cooking time. Always drain and rinse thoroughly before cooking.
- 2**Smoked Meat Options:** If ham hock isn't available or preferred, use diced smoked sausage, bacon, or even smoked turkey legs for a similar smoky flavor profile.
- 3**Don't Overcook:** Black-eyed peas should be tender but still hold their shape. Overcooking can make them mushy. Start checking for doneness around the 60-minute mark.
- 4**Seasoning Layers:** Taste and adjust seasoning (salt, pepper, cayenne) throughout the cooking process, especially after the ham hock has simmered and released its salty goodness.
Adapt it for your goals.
Dietary
Omit the ham hock and use vegetable broth. Add smoked paprika or liquid smoke for a smoky flavor, and consider mushrooms or plant-based sausage for extra umami and texture.
Ingredient AdditionIngredient Addition
Stir in a few handfuls of chopped collard greens, kale, or mustard greens during the last 20-30 minutes of simmering for added nutrition and a traditional Southern touch.
Flavor ProfileFlavor Profile
Increase the amount of cayenne pepper, add a diced jalapeño or serrano pepper with the aromatics, or serve with a generous drizzle of hot pepper vinegar.
Why this is on our healthy list.
Digestive Health
Black-eyed peas are an excellent source of dietary fiber, which aids digestion, promotes satiety, and helps regulate blood sugar levels.
Plant-Based Protein
Legumes like black-eyed peas provide a good amount of plant-based protein, essential for muscle repair, growth, and overall body function.
Essential Vitamins & Minerals
This dish is packed with vitamins and minerals including folate, iron, magnesium, and potassium, contributing to energy production and cardiovascular health.
Frequently asked questions
Yes, Hoppin' John often tastes even better the next day as the flavors have more time to meld. Store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop, adding a splash of broth or water if needed.
