Hoppin' John
A classic Southern dish featuring black-eyed peas, rice, and smoked meat, perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup dried black-eyed peas (or 2 cans, drained and rinsed)
- 1 small onion, chopped Don’t go fancy here
- 2 cloves garlic, minced
- 1 piece ham hock or chunk of smoked sausage (or bacon, if that’s what you got)
- 1 cup long-grain white rice
- 4 cups chicken broth Low sodium is safe
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 2 green onions chopped (for serving)
- Optional: A pinch of cayenne if you want a kick
Instructions
Preparation
- If using dried peas, soak overnight. Not feeling the overnight thing? Just go with canned.
- In a deep pot, heat the olive oil, then toss in onion and garlic. Let them get a little soft and golden.
- Add the ham hock or sausage. Cook briefly to render all that flavor.
- Pour in the soaked peas and chicken broth. Bring to a boil, then reduce to simmer.
- Let everything cook for 30-40 minutes if using dried peas (15 if using canned), until peas are tender.
- Stir in the rice, ensuring there are about two cups of liquid left; if not, add a splash of broth or water.
- Cover and simmer until rice is cooked, about 20 minutes.
- Fluff with a fork. Season with salt, pepper, and sprinkle with green onion to serve.
Notes
Don't rush the simmer; the longer everything bubbles together, the richer the flavor. Leftovers actually get better after a day in the fridge. If you want fluffy rice, let the pot rest, lid on, for five to ten minutes before serving.