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Hoppin’ John Recipe

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4.3 from 15 reviews

  • Author: Chef
  • Total Time: 7 hours 10 minutes
  • Yield: 10 servings
  • Diet: Gluten Free

Description

Hoppin’ John is a traditional Southern dish featuring tender black-eyed peas simmered with ham hock and aromatic vegetables, served over rice for a comforting, hearty meal. This version combines flavors from sautéed onion, garlic, bell pepper, and celery with slow-cooked black-eyed peas in a savory broth, finished with a splash of vinegar to brighten the dish. Perfect for a soulful lunch or dinner and typically enjoyed especially on New Year’s Day for good luck.

Ingredients

Vegetables and Aromatics

  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 1 green bell pepper, diced
  • 2 stalks celery, diced

Legumes

  • 1 lb. dried black-eyed peas

Broth and Meat

  • 5 cups low-sodium chicken broth, plus more as needed
  • 1 whole ham hock
  • 4 tbsp. butter

Seasonings

  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • Cayenne pepper, to taste
  • 2 tbsp. white vinegar

For Serving

  • White or brown rice

Instructions

  1. Soak the black-eyed peas: Place the dried black-eyed peas in a large bowl and cover with cool water. Let them soak for at least 6 hours to soften. After soaking, drain and rinse the peas thoroughly.
  2. Sauté the aromatics: In a large pot, melt the butter over medium-high heat. Add the diced onion, minced garlic, green bell pepper, and celery. Stir and cook for 3 to 4 minutes until the vegetables are softened and fragrant.
  3. Add beans and broth: Stir in the soaked black-eyed peas. Pour in the chicken broth and add the whole ham hock. Season with kosher salt, freshly ground black pepper, and cayenne pepper to taste. Bring the mixture to a boil.
  4. Simmer with lid on: Once boiling, reduce the heat to low and cover the pot. Let it simmer gently for 30 minutes to allow flavors to meld and the peas to begin cooking through.
  5. Adjust liquid and continue cooking: After 30 minutes, check the consistency. If too soupy, cook uncovered for another 15 minutes to reduce liquid. If too thick, add a little more broth to loosen the mixture. Stir in the white vinegar, then taste and adjust seasonings as needed.
  6. Serve over rice: Spoon the Hoppin’ John over cooked white or brown rice, ensuring to include plenty of the savory cooking liquid. Optionally, mix the beans with the rice before serving.
  7. Optional variations: Feel free to add red bell pepper, canned diced tomatoes, diced jalapeños, diced ham (instead of ham hock), or sliced bacon (instead of ham hock) for different flavor profiles. For extra greens, stir in torn kale during the final 5 minutes of cooking. When using canned black-eyed peas, reduce broth slightly and use diced ham instead of a ham hock as peas require less cooking time.

Notes

  • Soaking the dried peas significantly reduces cooking time and improves texture.
  • Ham hock provides rich smoky flavor but can be substituted with diced ham or bacon for convenience.
  • Adding vinegar at the end balances the earthy flavors and brightens the dish.
  • Adjust cayenne pepper for desired spice level or omit for mild taste.
  • Leftovers taste great and can be refrigerated for up to 4 days or frozen for longer storage.
  • Prep Time: 10 minutes plus 6 hours soaking time
  • Cook Time: 1 hour
  • Category: Stew
  • Method: Stovetop
  • Cuisine: Southern American

Find it online: https://saracooking.com/hoppin-john-recipe/