Hoppin' John Recipe
American (Southern) · Main course · 105 min total
A classic Southern dish of black-eyed peas and rice, traditionally eaten on New Year's Day for good luck. This version uses smoked ham hock for rich flavor.
15
min prep
min prep
90
min cook
min cook
6
servings
servings
350
kcal/serving
kcal/serving
Ingredients
- 1 cup dried black-eyed peas, rinsed and picked over
- 1 smoked ham hock (about 12 oz)
- 1 tablespoon vegetable oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1 cup long-grain white rice
- 2 cups water
- 2 green onions, sliced (for garnish)
Instructions
- In a large pot, cover black-eyed peas with water by 2 inches. Bring to a boil, then remove from heat and let soak for 1 hour. Drain and set aside.
- In the same pot, heat oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
- Add soaked peas, ham hock, salt, black pepper, cayenne (if using), and enough water to cover by 2 inches. Bring to a boil, then reduce heat to low, cover, and simmer until peas are tender, about 45 minutes.
- Remove ham hock and set aside to cool. When cool enough to handle, remove meat from bone, chop, and return to pot. Discard bone.
- Stir in rice and 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer until rice is tender and liquid is absorbed, about 20 minutes.
- Fluff with a fork. Adjust seasoning if needed. Serve garnished with green onions.
Tips
- For a vegetarian version, omit ham hock and use vegetable broth with smoked paprika.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- To save time, use 2 cans (15 oz each) black-eyed peas, drained and rinsed, and skip the soaking step. Add with rice and reduce simmer time to 20 minutes.
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