Hoppin’ John is a scrumptious Southern black eyed pea dish with bacon, onions, celery, bell peppers and garlic served over white rice.
We love to eat it year round but I also serve it every New Year’s Day. Southern tradition is that the first meal in the New Year should be a dish with black eyed peas in them. In fact you are supposed to eat 365 of those black eyed peas for good health and prosperity. One for every day of the new year. As this is one of mine and hubby’s favorite recipes we never have trouble meeting that quota.
This recipe has so much incredible flavor and hearty wholesome goodness. I always start with soaking my beans the night before and then cooking them with a ham shank or hock. It gives it such incredible flavor and depth but you could also purchase frozen black eyed and go from there. I love to serve this dish with Hush Puppies and Cornbread Salad. My mouth is watering just thinking about it.
How to make Hoppin’ John
I start by rinsing and soaking the bean overnight. Then combine the beans, chicken broth, ham shank, thyme leaves, onion powder, garlic powder, black pepper. cayenne pepper, crushed red pepper and bay leaves in a large pot. Now cover and cook for about 45 – 60 minutes or until the beans are soft. Meanwhile cook about 1 1/2 cups rice according to package instructions. This will yield about 4 1/2 cups.
When the beans are a little more than halfway down brown the bacon. Next add the onion, celery, and the bell peppers when the bacon is a few minutes away from being fully browned. Then cook for about 5 minutes or until soft. Now add the garlic and cook for 1 minute stirring constantly. Discard the ham shank or ham hock and using a large slotted spoon add the black eyed peas to the vegetable mixture. You will want to get a little bit of liquid in there but not too much. For best results serve over the cooked rice promptly.
Recipe notes and tips for Hoppin’ John
- Ham shanks and ham hocks are usually used for flavoring. Generally speaking there is usually not much meat on them. If you happen to get a meaty one trim it and add it to the beans.
- Do not overcook the black eyed peas. You just want to cook them till they are soft so start checking after about 40 minutes.
- In a hurry? Use minute rice or boil in bag rice. It is easy and it comes out perfect every time.
- Leftovers heat up well on the stovetop with a little bit of chicken broth or in the microwave at a reduced power.
- Any colored bell pepper will work however I like the sweetness of the red ones and yellow ones add a nice pop of color.
Cooking with frozen black eyed peas
Frozen black eyed peas are hydrated, lower in sodium than their canned cousins and hold their shape well. If using frozen black eyed peas start with step 2 in the directions with the cooking of the peas, spices and ham shank.
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PrintSouthern Hoppin’ John
Fun and tasty Southern Hoppin’ John is packed full of flavor and wholesome ingredients. This traditional recipe will quickly become one of your favorites.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 25 minutes plus soaking time
- Yield: 6 servings 1x
- Category: main meal pork
- Method: stovetop
- Cuisine: Southern
Ingredients
- 8 ounces dried black eyed peas (or frozen)
- Water
- 1 ham shank or hock
- 4 cups low sodium chicken broth
- ½ teaspoon thyme leaves
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground cayenne
- ¼ teaspoon crushed red pepper
- 2 bay leaves
- 1 ½ cups long grain rice uncooked
- 6 slices thick cut bacon
- 1 medium onion chopped
- 2 ribs celery chopped
- ½ red pepper chopped
- ½ yellow pepper chopped
- 3 cloves garlic minced
- Fresh chopped parsley (optional)
Instructions
- If using dried beans rinse and soak the bean overnight in water. Cover the beans by 3 inches of cool water.
- In a large pot over medium low heat combine the beans, ham shank, chicken broth, thyme leaves, onion powder, garlic powder, black pepper. cayenne pepper, crushed red pepper and bay leaves. Cover and simmer for 45-60 minutes or until the beans are soft.
- Cook the rice according to package directions.
- When the beans are a little more than halfway cooked brown the bacon in a large skillet over medium heat. When the bacon is a few minutes away from being fully browned add the onions, celery, and bell peppers. Cook for 5 minutes or until soft. Add the garlic; cook for 1 minute stirring constantly.
- Discard the ham shank or ham hock and using a large slotted spoon so most of the liquid is left behind add the black eyed peas to the skillet with the vegetable mixture and heat through. Spoon the black eyed bean/vegetable mixture over the rice. If desired sprinkle with fresh parsley. Serve promptly.
Notes
- Ham shanks and ham hocks are usually used for flavoring. Generally speaking there is usually not much meat on them. If you happen to get a meaty one trim it and add it to the beans.
- Do not overcook the black eyed peas. You just want to cook them till they are soft so start checking after about 40 minutes.
- In a hurry? Use minute rice or boil in bag rice. It is easy and it comes out perfect every time.
- Leftovers heat up well on the stovetop with a little bit of chicken broth or in the microwave at a reduced power.
- Any colored bell pepper will work however I like the sweetness of the red ones and yellow ones add a nice pop of color.
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