Description
This classic Southern Hoppin’ John recipe features tender black-eyed peas simmered with aromatic vegetables and a smoky ham hock, served over fluffy white or brown rice. Perfect for a comforting meal steeped in tradition, this dish balances savory flavors with a touch of tang from white vinegar and optional spice enhancements.
Ingredients
Scale
Vegetables and Aromatics
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 green bell pepper, diced
- 2 stalks celery, diced
Legumes and Broth
- 1 lb. dried black-eyed peas
- 5 cups low-sodium chicken broth, plus more as needed
Meat and Fats
- 1 whole ham hock
- 4 tbsp. butter
Seasonings and Add-ins
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Cayenne pepper, to taste
- 2 tbsp. white vinegar
Serving
- White or brown rice
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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 black-eyed peas reduces cooking time and helps achieve a tender texture.
- Adjust cayenne pepper to your preferred spice level.
- White vinegar adds a bright, tangy note that complements the smoky flavors.
- Ham hock can be substituted with diced ham or bacon for a different flavor.
- Stir in greens like kale in the last few minutes to add nutrition and color.
- Using canned black-eyed peas requires less cooking time and broth adjustment.
