Get ready to transport your taste buds to the heart of the American South with this legendary Hoppin' John recipe! More than just a dish, this traditional Southern comfort food is a culinary journey steeped in history, flavor, and pure comfort. Packed with smoky ham, tender black-eyed peas, and perfectly cooked rice, this one-pot wonder is not just a meal—it's a celebration of Southern hospitality and soul-satisfying cuisine that promises to warm you from the inside out.
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: Southern
Serves: 6 servings
Ingredients
- 1 cup dried black-eyed peas
- 1/2 pound smoked ham hock
- 1 onion, diced
- 1 bell pepper, diced
- 2 cups chicken broth
- 1 cup long-grain rice
- Salt and pepper to taste
- 1 tablespoon hot sauce (optional)
Instructions
- Sort and rinse the dried black-eyed peas, removing any stones or damaged peas. Soak the peas overnight in cold water, or use a quick-soak method by bringing them to a boil for 2 minutes, then letting them rest for 1 hour.
- Drain the soaked peas and rinse thoroughly under cold running water.
- In a large heavy-bottomed pot or Dutch oven, place the smoked ham hock and cover with water. Bring to a simmer and cook for about 30 minutes to release flavor.
- Add the drained black-eyed peas, diced onion, and diced bell pepper to the pot with the ham hock.
- Pour in the chicken broth and add enough water to ensure the peas and ham hock are completely covered by about 2 inches of liquid.
- Bring the mixture to a gentle boil, then reduce heat and simmer uncovered for 45-50 minutes, or until the peas are tender but not mushy.
- Remove the ham hock from the pot and let it cool slightly. Pull the meat from the bone, chop it into small pieces, and return the meat to the pot.
- Stir in the long-grain rice and season with salt and pepper to taste.
- Cover the pot and continue cooking on low heat for an additional 20 minutes, or until the rice is fully cooked and has absorbed most of the liquid.
- Remove from heat and let the dish rest, covered, for 5-10 minutes to allow flavors to meld and rice to fully absorb any remaining liquid.
- Fluff the rice with a fork and add hot sauce if desired. Serve hot as a hearty main dish or side.
Tips
- Soak Those Peas Right: Always sort and soak your black-eyed peas thoroughly to ensure even cooking and remove any potential debris.
- Ham Hock Magic: Take your time simmering the ham hock to extract maximum flavor—this is the secret to a truly authentic Hoppin' John.
- Don't Rush the Cooking: Low and slow is the mantra for this dish. Patience ensures tender peas and deeply developed flavors.
- Liquid is Key: Make sure your peas and ham hock are always covered by about 2 inches of liquid to prevent burning and ensure even cooking.
- Let It Rest: After cooking, allow the dish to rest for 5-10 minutes. This helps the rice absorb remaining liquid and lets flavors meld beautifully.
- Customize Your Heat: The optional hot sauce lets each diner adjust the spice level to their preference.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 18g
Fat: 8g
Saturated Fat: g
Cholesterol: 25mg
