📝 About This Recipe
A cornerstone of Gullah-Geechee heritage and a New Year’s Day tradition across the American South, Hoppin' John is a soulful celebration of the humble field pea. This version honors the dish's roots, combining earthy black-eyed peas with aromatic vegetables and smoky undertones to symbolize luck and prosperity. It is a hearty, protein-packed masterpiece where the textures of tender legumes and fluffy long-grain rice meld into a comforting, savory embrace.
🥗 Ingredients
The Legume Base
- 1 pound Dried Black-Eyed Peas (rinsed and picked over for stones)
- 2 pieces Smoked Ham Hocks (can substitute with smoked turkey wings for a lighter version)
- 2 Bay Leaves (fresh or dried)
- 6 cups Water or Low-Sodium Chicken Stock (enough to cover the peas by 2 inches)
The Holy Trinity and Aromatics
- 2 tablespoons Vegetable Oil or Bacon Drippings
- 1 large Yellow Onion (finely diced)
- 1 medium Green Bell Pepper (diced)
- 2 ribs Celery (finely sliced)
- 4 cloves Garlic (minced)
- 1 teaspoon Dried Thyme
- 1/4 teaspoon Cayenne Pepper (adjust for heat preference)
The Rice and Seasoning
- 1.5 cups Long-Grain White Rice (Carolina Gold rice is preferred for authenticity)
- 1.5 teaspoons Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 3 stalks Green Onions (thinly sliced for garnish)
👨🍳 Instructions
-
1
Place the dried black-eyed peas in a large bowl, cover with water, and soak for at least 6 hours or overnight. If short on time, use the 'quick soak' method by boiling them for 2 minutes and letting them sit for one hour.
-
2
In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil or bacon drippings over medium heat until shimmering.
-
3
Add the diced onion, bell pepper, and celery (the 'Holy Trinity'). Sauté for 6-8 minutes until the vegetables are softened and the onions are translucent.
-
4
Stir in the minced garlic, dried thyme, and cayenne pepper. Cook for just 1 minute until the garlic is fragrant, being careful not to burn it.
-
5
Drain and rinse the soaked peas, then add them to the pot along with the smoked ham hocks and bay leaves.
-
6
Pour in the 6 cups of water or stock. Bring the mixture to a rolling boil, then immediately reduce the heat to low.
-
7
Cover the pot and simmer gently for 45-60 minutes. You want the peas to be tender but still holding their shape—not mushy.
-
8
Once the peas are tender, remove the ham hocks. Shred any meat from the bones, discard the fat and bone, and return the meat to the pot.
-
9
Taste the liquid (the 'pot likker') and add salt and pepper. Note: The ham hocks are salty, so always taste before adding more salt.
-
10
Add the long-grain rice to the pot. Stir once to incorporate. Ensure there is enough liquid to cover the rice by about an inch; add a splash more water if necessary.
-
11
Cover tightly and simmer on the lowest heat setting for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
-
12
Remove the pot from the heat and let it sit, covered, for 5-10 minutes. This allows the steam to finish the rice perfectly.
-
13
Discard the bay leaves. Fluff the mixture gently with a fork to combine the peas and rice without mashing them.
-
14
Garnish generously with sliced green onions and serve hot.
💡 Chef's Tips
For the most authentic flavor, seek out heirloom Carolina Gold rice, which has a unique nutty aroma and superior texture. If using canned peas, reduce the initial simmering time to 10 minutes, but be aware the flavor depth will be significantly less than dried. Do not over-stir the rice while it's cooking; this releases starch and can make the Hoppin' John gummy instead of fluffy. If the dish feels too dry, add a tablespoon of butter at the end to provide a silky mouthfeel and rich finish. Leftovers are even better the next day as the flavors meld; simply reheat with a splash of water or broth.
🍽️ Serving Suggestions
Serve with a side of buttery, skillet-baked cornbread to soak up any remaining pot likker. Pair with braised collard greens seasoned with cider vinegar for a hit of necessary acidity. Add a few dashes of your favorite vinegar-based Southern hot sauce at the table for a spicy kick. For a full New Year's meal, serve alongside fried pork chops or a glazed ham. Enjoy with a glass of sweetened iced tea or a crisp, light lager to balance the smoky, earthy flavors.