Hoppin’ John with Black-Eyed Peas and Rice
Hearty, flavorful, and rooted in Southern tradition, this Hoppin’ John with Black-Eyed Peas and Rice is a comforting dish you’ll love any time of year. Made with tender black-eyed peas, savory rice, and a blend of smoky, seasoned flavors, this one-pot recipe is both satisfying and easy to prepare.
Ingredients
- For the Hoppin’ John
- 1 cup long-grain white rice
- 1 tbsp olive oil or butter
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 6 oz smoked ham, diced (or 4 slices bacon, chopped)
- 2 cans (15 oz each) black-eyed peas, drained and rinsed (or 2 cups cooked dried peas)
- 3 cups chicken broth (low sodium)
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional, for heat)
- 1 tsp dried thyme
- Salt and black pepper, to taste
- 2 green onions, chopped (for garnish)
Instructions
- Step 1: Prepare the Rice : Rinse rice under cold water until water runs clear.Cook rice separately according to package instructions and set aside.
- Step 2: Sauté the Base : In a large pot or Dutch oven, heat olive oil over medium heat.Add onion, bell pepper, and celery; cook until softened (about 5 minutes). Stir in garlic and cook for 1 minute until fragrant.
- Step 3: Add the Meat and Spices : Add smoked ham or bacon to the pot; cook until browned and slightly crispy. Stir in smoked paprika, cayenne pepper (if using), thyme, salt, and pepper.
- Step 4: Simmer the Peas : Add black-eyed peas and chicken broth to the pot.Reduce heat to low and simmer for 20 minutes to allow flavors to meld.
- Step 5: Combine with Rice : Stir in the cooked rice.Adjust seasoning with more salt or pepper if needed.Garnish with chopped green onions before serving.