📝 About This Recipe
A cornerstone of Gullah-Geechee heritage and a symbol of good luck, this Hoppin' John is a soulful celebration of the humble field pea. Slow-simmered with a smoky ham hock and the 'holy trinity' of Southern aromatics, the dish transforms simple legumes into a rich, pot-liquor-infused masterpiece. It’s a comforting, deeply savory experience that honors the traditions of the American South with every tender bite.
🥗 Ingredients
The Aromatics
- 1 large Smoked Ham Hock (high quality, meaty)
- 3 slices Bacon (thick-cut, diced)
- 1 large Yellow Onion (finely diced)
- 1 Green Bell Pepper (seeded and diced)
- 2 stalks Celery (finely diced)
- 4 cloves Garlic (minced)
The Legumes and Grains
- 1 pound Black-Eyed Peas (dried, rinsed and picked over)
- 1.5 cups Long-Grain White Rice (rinsed until water runs clear)
- 6 cups Chicken Stock (low sodium)
Seasoning and Garnish
- 1 teaspoon Dried Thyme
- 2 Bay Leaves
- 1/4 teaspoon Cayenne Pepper (adjust for heat preference)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/2 cup Green Onions (thinly sliced for garnish)
👨🍳 Instructions
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1
In a large, heavy-bottomed Dutch oven over medium heat, add the diced bacon. Render the fat until the bacon is crispy and golden brown, about 5-7 minutes.
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2
Using a slotted spoon, remove the bacon bits and set aside, leaving the rendered fat in the pot.
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3
Add the onion, bell pepper, and celery to the pot. Sauté in the bacon fat for 8-10 minutes until the vegetables are softened and the onions are translucent.
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4
Stir in the minced garlic, dried 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 dried black-eyed peas, the smoked ham hock, and the bay leaves to the pot.
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6
Pour in the chicken stock. Increase the heat to high and bring the liquid to a rolling boil.
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7
Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer gently. Cook until the peas are tender but not mushy, which usually takes 60 to 75 minutes.
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8
Carefully remove the ham hock from the pot. Once cool enough to handle, shred the meat from the bone, discard the fat and bone, and return the meat to the pot.
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9
Taste the 'pot liquor' (the cooking liquid) and add salt and pepper as needed. Note: The ham hock and stock provide salt, so always taste before seasoning.
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10
Stir in the rinsed white rice. Ensure the rice is submerged in the liquid. If the pot looks too dry, add an extra 1/2 cup of stock or water.
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11
Cover the pot again and simmer on low for another 18-20 minutes, or until the rice is tender and has absorbed most of the liquid.
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12
Remove the pot from the heat. Let it sit, covered, for 10 minutes to allow the steam to finish the rice and the flavors to meld.
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13
Remove the bay leaves. Fluff the mixture gently with a fork, incorporating the reserved crispy bacon bits.
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14
Transfer to a large serving bowl and garnish generously with sliced green onions.
💡 Chef's Tips
For the best texture, use dried peas rather than canned; the flavor of the slow-simmered pot liquor is irreplaceable. If you have time, soak your dried peas overnight to reduce the active simmering time by about 20 minutes. Do not over-stir the rice once it is added, or you will release too much starch and end up with a gummy consistency. If you want more heat, serve with a high-quality vinegar-based hot sauce on the side. Leftovers are often better the next day as the peas continue to absorb the smoky, savory broth.
🍽️ Serving Suggestions
Serve with a side of warm, buttery skillet cornbread to soak up the extra liquid. A side of slow-braised collard greens with apple cider vinegar balances the richness of the dish. Pair with a glass of sweet iced tea or a crisp, light lager to cut through the smoky flavors. For a complete New Year's Day meal, serve alongside a roasted pork loin. Top with a fried egg for a protein-packed 'breakfast of champions' the following morning.