📝 About This Recipe
Steeped in the rich culinary traditions of the South Carolina Sea Islands, this Hoppin' John is a soulful celebration of the harvest. Traditionally served on New Year's Day for good luck, this one-pot masterpiece combines the earthy creaminess of black-eyed peas with the aromatic 'Holy Trinity' of Southern cooking and smoky bacon. Using the authentic 'pilaus' method, the rice absorbs every drop of the savory, smoky pot liquor, resulting in a dish that is deeply comforting and culturally profound.
🥗 Ingredients
The Aromatics & Fats
- 6 ounces Thick-cut slab bacon (diced into 1/2-inch pieces)
- 1 large Yellow onion (finely diced)
- 1 medium Green bell pepper (seeded and diced)
- 2 pieces Celery stalks (finely sliced)
- 4 large Garlic cloves (minced)
The Heart of the Dish
- 1 pound Dried black-eyed peas (soaked overnight and drained)
- 1 large Smoked ham hock (scored to release flavor)
- 2 cups Long-grain white rice (preferably Carolina Gold or high-quality long grain)
- 4 cups Chicken stock (low sodium, or use water for a cleaner pea flavor)
- 2 pieces Bay leaves (dried)
Seasoning & Finish
- 2 teaspoons Kosher salt (plus more to taste)
- 1 teaspoon Black pepper (freshly cracked)
- 1/4 teaspoon Cayenne pepper (optional, for a subtle heat)
- 3 sprigs Fresh thyme (leaves removed and chopped)
- 1/2 cup Green onions (thinly sliced for garnish)
- 1 dash Hot sauce (vinegar-based, for serving)
👨🍳 Instructions
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1
In a large, heavy-bottomed Dutch oven or cast-iron pot, cook the diced bacon over medium heat until the fat has rendered and the bacon is crispy (about 8-10 minutes).
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2
Using a slotted spoon, remove the crispy bacon bits and set them aside on a paper towel-lined plate, leaving the rendered fat in the pot.
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3
Increase the heat slightly and add the onion, bell pepper, and celery to the bacon fat. Sauté for 6-8 minutes until the vegetables are soft and the onions are translucent.
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4
Stir in the minced garlic and chopped thyme, cooking for just 1 minute until fragrant, being careful not to burn the garlic.
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5
Add the soaked and drained black-eyed peas to the pot along with the smoked ham hock, bay leaves, salt, pepper, and cayenne.
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6
Pour in the chicken stock. Bring the mixture to a rolling boil, then immediately reduce the heat to low. Cover and simmer gently for 40-50 minutes, or until the peas are tender but still holding their shape.
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7
While the peas simmer, rinse your rice in a fine-mesh sieve under cold water until the water runs clear. This removes excess starch and ensures fluffy, individual grains.
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8
Once the peas are tender, remove the ham hock from the pot. Shred any meat from the bone, discard the bone and excess fat, and return the meat to the pot.
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9
Taste the broth (the 'pot liquor'). It should be well-seasoned and savory. Adjust salt if necessary before adding the rice.
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10
Stir in the rinsed rice. Ensure the liquid level is about 1/2 inch above the rice-and-pea mixture. If too much liquid has evaporated, add a splash more stock or water.
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11
Bring back to a simmer, then cover the pot with a tight-fitting lid. Reduce heat to the lowest possible setting and cook for 18-20 minutes without lifting the lid.
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12
Remove the pot from the heat. Let it sit, still covered, for 10 minutes. This allows the steam to finish cooking the rice perfectly and helps the grains separate.
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13
Remove the lid and discard the bay leaves. Use a fork to gently fluff the rice and peas, incorporating the reserved crispy bacon bits.
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14
Garnish generously with sliced green onions and serve hot with your favorite vinegar-based hot sauce.
💡 Chef's Tips
For the most authentic texture, use Carolina Gold rice; its unique starch profile creates a silky mouthfeel that long-grain rice can't match. If you forget to soak your peas overnight, use the 'quick soak' method: boil peas for 2 minutes, then let sit in the hot water for 1 hour before draining. Avoid overcooking the peas in Step 6; they should be 'al dente' because they will continue to cook once the rice is added. If the rice is still crunchy after 20 minutes, add 2 tablespoons of hot water and cover for another 5 minutes—but never stir the rice while it's steaming. The 'pot liquor' is liquid gold—if you have extra, serve it in small bowls on the side for dipping cornbread.
🍽️ Serving Suggestions
Serve alongside a skillet of buttery, honey-glazed cornbread to soak up the juices. Pair with a side of slow-simmered collard greens seasoned with apple cider vinegar. For a full Lowcountry feast, serve with fried catfish or smothered pork chops. Accompany with a crisp, cold Sweet Tea or a light lager to balance the smoky, earthy flavors. A side of bright, pickled red onions adds a beautiful acidity that cuts through the richness of the bacon.