📝 About This Recipe
Rooted in the rich culinary heritage of the South Carolina Lowcountry, Hoppin' John is more than just a meal; it is a storied tradition of luck and prosperity. This comforting bowl features earthy black-eyed peas and aromatic long-grain rice simmered in a smoky, savory broth infused with pork hock and the 'holy trinity' of Southern aromatics. Each bite offers a soul-warming balance of textures and deep, umami flavors that celebrate the simplicity of coastal Carolina pantry staples.
🥗 Ingredients
The Flavor Base
- 1 large Smoked Ham Hock (can substitute with 4 strips of thick-cut bacon)
- 1 large Yellow Onion (finely diced)
- 1 medium Green Bell Pepper (seeded and diced)
- 2 Celery Stalks (finely sliced)
- 4 Garlic Cloves (minced)
- 2 tablespoons Extra Virgin Olive Oil
The Heart of the Dish
- 1 pound Black-Eyed Peas (dried, soaked overnight and drained)
- 1.5 cups Long-Grain White Rice (rinsed until water runs clear)
- 6 cups Chicken Stock (low sodium preferred)
- 1 teaspoon Dried Thyme
- 1/4 teaspoon Cayenne Pepper (adjust for heat preference)
- 1 Bay Leaf (dried)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Freshly Cracked Black Pepper
For Garnish
- 3 Green Onions (thinly sliced on the bias)
- 2 tablespoons Fresh Parsley (chopped)
- 1 bottle Hot Sauce (vinegar-based, for serving)
👨🍳 Instructions
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1
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the diced onion, bell pepper, and celery (the 'holy trinity').
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2
Sauté the vegetables for 6-8 minutes until the onions are translucent and the peppers have softened. Stir frequently to prevent browning.
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3
Add the minced garlic, dried thyme, and cayenne pepper. Cook for another 60 seconds until the garlic is fragrant.
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4
Place the smoked ham hock into the center of the pot and pour in the soaked black-eyed peas and the chicken stock.
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5
Add the bay leaf. Bring the liquid to a rolling boil, then immediately reduce the heat to low. Cover the pot with a tight-fitting lid.
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6
Simmer the peas for 45-55 minutes. You want the peas to be tender but not mushy, and the ham hock meat should be starting to pull away from the bone.
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7
Carefully remove the ham hock from the pot and set it on a cutting board. Shred the meat off the bone, discard the bone and excess fat, and return the meat to the pot.
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8
Stir in the rinsed rice, kosher salt, and black pepper. Ensure the rice is submerged in the liquid.
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9
Cover the pot again and simmer on low for an additional 18-20 minutes, or until the rice is tender and the liquid has been absorbed.
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10
Remove the pot from the heat and let it sit, covered, for 5-10 minutes. This allows the steam to finish the rice perfectly.
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11
Remove the bay leaf. Use a fork to gently fluff the rice and peas together, ensuring the shredded ham is evenly distributed.
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12
Taste and adjust seasoning with more salt or pepper if necessary. Serve hot in deep bowls.
💡 Chef's Tips
For the best texture, always rinse your rice thoroughly to remove excess starch; this prevents the dish from becoming gummy. If you forget to soak your peas overnight, use the 'quick soak' method: boil them for 2 minutes, then let them sit in the hot water for 1 hour before draining. Don't over-stir the pot once the rice is added, as this can break the grains and release too much starch. If the liquid absorbs too quickly before the rice is done, add an extra 1/4 cup of warm stock around the edges of the pot. For a vegetarian version, swap the ham hock for 1 teaspoon of smoked paprika and use vegetable broth.
🍽️ Serving Suggestions
Serve alongside a warm wedge of buttery, honey-glazed cornbread. Pair with a side of slow-braised collard greens seasoned with apple cider vinegar. A cold glass of sweetened iced tea with lemon is the traditional beverage of choice. Add a dash of 'Texas Pete' or 'Crystal' hot sauce at the table for a bright, acidic kick. Top with a fried egg for a hearty 'breakfast-for-dinner' twist.