📝 About This Recipe
A cornerstone of Lowcountry cuisine, Hoppin' John is a soul-warming dish traditionally served on New Year's Day to bring luck and prosperity. This gluten-free masterpiece features creamy black-eyed peas and long-grain rice simmered in a rich, smoky pot liquor infused with aromatic vegetables and savory pork. Every bite is a celebration of Southern history, offering a perfect balance of earthy legumes and bright, spicy undertones.
🥗 Ingredients
The Legume Base
- 1 pound Dried black-eyed peas (rinsed and picked over for stones)
- 1 large piece Smoked ham hock (or 1/2 lb thick-cut bacon, diced)
The Holy Trinity and Aromatics
- 1 large Yellow onion (finely diced)
- 1 Green bell pepper (seeded and diced)
- 2 pieces Celery stalks (finely sliced)
- 4 Garlic cloves (minced)
- 3 sprigs Fresh thyme (leaves removed)
- 1 piece Dried bay leaf
- 1/4 teaspoon Cayenne pepper (adjust to taste)
The Grains and Liquid
- 1 1/2 cups Long-grain white rice (uncooked)
- 6 cups Chicken broth (low-sodium, gluten-free certified)
- 2 tablespoons Olive oil
- 1 teaspoon Kosher salt (more to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
For Garnish
- 1/2 cup Green onions (thinly sliced)
- 1 bottle Hot sauce (for individual serving)
👨🍳 Instructions
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1
Rinse the dried black-eyed peas thoroughly in a colander. For the best texture, soak them in a large bowl of water for at least 4 hours or overnight, then drain before starting.
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2
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. If using bacon instead of a ham hock, cook it now until crispy.
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3
Add the diced onion, bell pepper, and celery (the 'Holy Trinity') to the pot. Sauté for 6-8 minutes until the vegetables are softened and the onions are translucent.
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4
Stir in the minced garlic, thyme, and cayenne pepper. Cook for just 1 minute until fragrant, being careful not to burn the garlic.
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5
Add the drained black-eyed peas, the smoked ham hock, and the bay leaf to the pot. Pour in the chicken broth, ensuring the peas are well-covered.
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6
Bring the mixture to a boil, then immediately reduce the heat to low. Cover and simmer gently for 45-60 minutes, or until the peas are tender but not mushy.
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7
Once the peas are tender, remove the ham hock from the pot. Set it aside on a cutting board to cool slightly.
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8
Stir the uncooked long-grain rice into the pot with the peas and liquid. Ensure there is enough liquid to cover the rice by about an inch; if not, add a splash of water or more broth.
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9
Cover the pot tightly and simmer on low for another 18-20 minutes, or until the rice is tender and the liquid has been absorbed.
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10
While the rice cooks, shred the meat from the ham hock, discarding the bone, fat, and skin. Chop the meat into bite-sized pieces.
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11
Once the rice is done, remove the pot from the heat. Stir the shredded ham back into the pot and discard the bay leaf.
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12
Cover and let the dish rest for 5-10 minutes. This allows the moisture to redistribute, resulting in fluffier rice.
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13
Fluff the Hoppin' John with a fork, season with additional salt and pepper if needed, and fold in half of the sliced green onions.
💡 Chef's Tips
For the most authentic flavor, use a high-quality smoked ham hock rather than liquid smoke. If you are short on time, you can use canned black-eyed peas (rinsed), but reduce the initial simmering time to 15 minutes. Do not over-stir the rice while it is simmering, or it will release too much starch and become gummy. Always check that your chicken broth is certified gluten-free, as some brands use yeast extract derived from barley. If the dish looks too dry after the rice is done, add a tablespoon of butter to add moisture and a silky finish.
🍽️ Serving Suggestions
Serve with a side of buttery, gluten-free cornbread for a classic Southern pairing. Pair with braised collard greens seasoned with apple cider vinegar to cut through the richness. Add a dash of Tabasco or your favorite vinegar-based hot sauce just before eating. Serve alongside a crisp sweet tea or a light pilsner-style gluten-free beer. Top with a fried egg for a hearty breakfast-style twist on leftovers.