📝 About This Recipe
Rooted in the Gullah-Geechee traditions of the Lowcountry and refined with Cajun flair, Hoppin' John is a soul-warming dish of smoky black-eyed peas and rice. Legend says eating this on New Year's Day brings prosperity, with the peas representing coins and the greens representing paper money. This version balances earthy legumes with the 'Holy Trinity' of aromatics and a deep, smoky undertone from slow-simmered pork.
🥗 Ingredients
The Aromatics (The Trinity)
- 1 large Yellow onion (finely diced)
- 1 Green bell pepper (seeded and diced)
- 2 Celery stalks (finely sliced)
- 4 Garlic cloves (minced)
The Heart of the Dish
- 1 pound Black-eyed peas (dried, sorted, and soaked overnight)
- 1 large Smoked ham hock (or 1/2 lb smoked andouille sausage, sliced)
- 2 cups Long-grain white rice (rinsed until water runs clear)
- 6 cups Chicken stock (low sodium preferred)
- 2 tablespoons Bacon drippings (or vegetable oil)
Seasonings and Garnish
- 1 teaspoon Dried thyme
- 1 tablespoon Cajun seasoning (adjust to preferred salt/spice level)
- 2 Bay leaves (whole)
- 1/4 teaspoon Cayenne pepper (optional for extra heat)
- 1/2 cup Green onions (thinly sliced for garnish)
- Kosher salt and black pepper (to taste)
👨🍳 Instructions
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1
Begin by sorting through the dried black-eyed peas to remove any small stones or debris. Rinse them thoroughly and soak in cold water for at least 6 hours or overnight.
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2
In a large heavy-bottomed Dutch oven, melt the bacon drippings over medium heat until shimmering.
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3
Add the diced onion, bell pepper, and celery (the Holy Trinity). Sauté for 6-8 minutes until the onions are translucent and the vegetables have softened slightly.
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4
Stir in the minced garlic and cook for just 60 seconds until fragrant, being careful not to let it burn.
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5
Drain the soaked peas and add them to the pot. Stir to coat the peas in the aromatic oil and vegetables.
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6
Nestle the smoked ham hock (or sausage) into the center of the pot. Pour in the chicken stock until the peas are covered by at least 2 inches of liquid.
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7
Add the bay leaves, thyme, Cajun seasoning, and cayenne pepper. Bring the mixture to a rolling boil.
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8
Once boiling, reduce the heat to low, cover the pot, and simmer gently for 45-60 minutes. The peas should be tender but not mushy, and the ham hock should be starting to fall apart.
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9
While the peas simmer, prepare the rice separately or, for a more traditional 'one-pot' feel, stir the rinsed rice directly into the pot if there is enough liquid (approx 4 cups of liquid remaining). If cooking together, simmer for an additional 18-20 minutes covered.
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10
Remove the ham hock from the pot. Shred the meat off the bone, discard the fat and bone, and stir the meat back into the peas.
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11
Taste the mixture and adjust seasonings with salt and pepper. If using store-bought Cajun seasoning, be mindful of the salt content already present.
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12
Remove the bay leaves. Let the dish sit off the heat, covered, for 10 minutes to allow the flavors to meld and any excess liquid to be absorbed.
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13
Fluff the rice and peas gently with a fork. Serve hot in shallow bowls, garnished generously with fresh green onions.
💡 Chef's Tips
For the best texture, don't overcook the peas; they should have a slight 'snap' rather than being creamy like refried beans. If you forget to soak your peas, use the 'quick soak' method: boil them for 2 minutes, then let sit in the hot water for 1 hour before draining. Using a high-quality smoked ham hock is the secret to the 'pot likker'—the flavorful broth that makes this dish legendary. If the dish feels too dry, add a splash of chicken stock; if too wet, simmer uncovered for the last 10 minutes. For a vegetarian version, substitute the chicken stock with vegetable broth and use 1 teaspoon of liquid smoke and smoked paprika to mimic the ham hock.
🍽️ Serving Suggestions
Serve alongside a thick slab of buttery, skillet-baked cornbread to soak up the juices. Pair with a side of braised collard greens or mustard greens to complete the 'good luck' New Year's meal. A dash of hot sauce (like Tabasco or Crystal) at the table is essential for cutting through the richness. Serve with a crisp, cold pilsner or a sweet iced tea to balance the smoky and spicy notes. This dish is even better the next day, known as 'Skippin' Jenny,' symbolizing frugality and even more prosperity.