📝 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 medley of smoky pork, earthy black-eyed peas, and aromatic rice. This dish represents prosperity and luck, with the peas symbolizing coins and the rice representing wealth. Our version focuses on building deep layers of flavor through a rich 'Holy Trinity' base and a slow-simmered smoky broth.
🥗 Ingredients
The Aromatics & Pork
- 1 large piece Smoked Ham Hock (can substitute with 1/2 lb thick-cut smoked bacon, chopped)
- 1 large Yellow Onion (finely diced)
- 1 medium Green Bell Pepper (seeded and diced)
- 2 stalks Celery (finely diced)
- 4 cloves Garlic (minced)
- 1 tablespoon Vegetable Oil (or bacon drippings)
The Heart of the Dish
- 1 pound Black-Eyed Peas (dried, sorted and soaked overnight)
- 2 cups Long-Grain White Rice (uncooked, rinsed until water runs clear)
- 6 cups Chicken Stock (low sodium preferred)
Seasoning & Finish
- 3-4 sprigs Fresh Thyme (tied with twine)
- 1 Bay Leaf (dried)
- 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
Rinse your soaked black-eyed peas under cold water and discard any debris or shriveled peas. Set aside.
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2
In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium heat. Add the diced onion, bell pepper, and celery (the 'Holy Trinity').
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3
Sauté the vegetables for 6-8 minutes until the onions are translucent and the peppers have softened. Stir in the minced garlic and cook for another 60 seconds until fragrant.
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4
Add the smoked ham hock to the pot, followed by the soaked peas, thyme sprigs, bay leaf, cayenne, salt, and black pepper.
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5
Pour in the chicken stock. Increase the heat to high and bring the mixture to a rolling boil.
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6
Once boiling, reduce the heat to low, cover the pot partially, and simmer for 45-60 minutes. The peas should be tender but not mushy, and the ham hock should be starting to fall apart.
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7
Carefully remove the ham hock from the pot. Shred the meat from the bone, discard the bone and excess fat, and return the meat to the pot.
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8
Add the rinsed white rice to the pot with the peas and liquid. Stir once to combine. Ensure there is enough liquid to cover the rice by about an inch; if not, add a splash more stock or water.
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9
Bring the pot back to a gentle simmer. Cover with a tight-fitting lid and reduce heat to the lowest setting.
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10
Cook undisturbed for 18-20 minutes. Do not lift the lid, as the steam is essential for fluffy rice.
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11
Remove the pot from the heat and let it sit, covered, for 10 minutes to allow the moisture to redistribute.
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12
Remove the bay leaf and thyme stems. Use a fork to gently fluff the rice and peas together, incorporating the shredded ham.
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13
Taste and adjust seasoning with additional salt or pepper if needed. Garnish generously with sliced green onions before serving.
💡 Chef's Tips
If you forget to soak your peas overnight, use the 'quick soak' method: boil peas for 2 minutes, cover, and let sit for 1 hour. For the best texture, always use long-grain rice; short-grain or sushi rice will become too sticky for this dish. If you prefer a 'dryer' Hoppin' John (Lowcountry style), cook the rice separately and fold it into the peas at the end. Save the cooking liquid (known as 'pot likker') if you have leftovers; it’s incredibly flavorful and nutritious. Don't over-stir the pot once the rice is added, or you'll break the grains and release too much starch.
🍽️ Serving Suggestions
Serve with a side of warm, buttery skillet cornbread to soak up the juices. Pair with a heap of braised collard greens seasoned with cider vinegar. Add a few dashes of your favorite vinegar-based hot sauce (like Tabasco or Texas Pete) for a bright kick. Enjoy with a glass of sweetened iced tea or a crisp amber ale. For a full New Year's feast, serve alongside a roasted pork loin.