Ultimate Hoppin' John Recipe
Introduction
Hoppin' John is the ultimate Southern comfort food, and this recipe brings it all together in one comforting pot. Featuring tender black-eyed peas, fluffy long-grain rice, and smoky bacon, each bite is rich with flavor and tradition. It's a hearty, soul-warming meal perfect for New Year's Day or any time you crave a satisfying taste of the South.
Ingredients
- 6 slices thick-cut bacon, chopped
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 2 cups dried black-eyed peas, rinsed and sorted
- 4 cups chicken broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper, optional
- 1 cup long-grain white rice, rinsed
- Kosher salt and black pepper, to taste
- 2 green onions, thinly sliced, for garnish
Instructions
- Render the bacon: In a large Dutch oven or heavy-bottomed pot over medium heat, cook the chopped bacon until crispy, about 6-8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pot.
- Sauté the vegetables: Add the onion, bell pepper, and celery to the bacon fat. Sauté for 5-7 minutes, until softened and translucent. Stir in the minced garlic and cook for another minute until fragrant.
- Simmer the peas: Stir in the black-eyed peas, chicken broth, bay leaf, thyme, smoked paprika, and cayenne (if using). Bring the mixture to a boil, then reduce the heat to low. Cover and simmer gently for 25-30 minutes, or until the peas are tender but not falling apart.
- Cook the rice: Stir in the rinsed long-grain rice. Return the dish to a gentle simmer. Cover tightly and cook for 15-20 minutes, or until the rice has absorbed the liquid and is tender. Remove from heat and let it stand, covered, for 5 minutes.
- Finish and serve: Remove and discard the bay leaf. Fluff the rice and peas with a fork. Stir in about three-quarters of the cooked bacon. Season generously with salt and pepper to taste. Serve hot, garnished with the remaining bacon and sliced green onions.
Pro Tips & Notes
- Soaking the Peas: For the best texture and even cooking, soak the black-eyed peas in cold water for 6-8 hours or overnight before cooking. Be sure to drain and rinse them well.
- Bacon Alternatives: If you prefer, you can use smoked turkey wings or ham hocks for a rich, smoky flavor instead of bacon.
- Rice Matters: Using a long-grain white rice like Jasmine or Carolina Gold helps prevent the dish from becoming mushy and keeps the grains distinct.
Nutrition Facts (per serving)
- Calories: 520 kcal
- Protein: 24g
- Carbohydrates: 65g
- Fat: 18g
- Sodium: 890mg
Frequently Asked Questions
- Q: Can I make this in a slow cooker? A: Yes! Sauté the vegetables and bacon first, then add all ingredients except the rice to the slow cooker. Cook on low for 6-8 hours. Stir in the rice during the last 30-45 minutes of cooking, or cook the rice separately and serve the pea mixture over it.
- Q: Is it necessary to rinse the rice? A: It is highly recommended. Rinsing removes excess surface starch, which prevents the rice from clumping together and becoming sticky.
- Q: Can I use canned black-eyed peas? A: You can. Drain and rinse two 15-ounce cans. Add them after simmering the vegetables and broth for 10 minutes, then proceed with adding the rice. The cooking time will be shorter.