Fun and tasty Southern Hoppin' John is packed full of flavor and wholesome ingredients. This traditional recipe will quickly become one of your favorites.
Course main meal pork
Cuisine Southern
Keyword hoppin john new years, how to make hoppin john, what is hoppin john
Prep Time 15 minutesminutes
Cook Time 1 hourhour10 minutesminutes
Servings 6servings
Calories 3673kcal
Author Beth Pierce
Ingredients
8ouncesdried black-eyed peasor frozen
Water
1ham shank or hock
4cupslow-sodium chicken brothvegetable stock or chicken stock
½teaspoonthyme leaves
½teaspoononion powder
½teaspoongarlic powder
¼teaspoonground black pepper
¼teaspoonground cayenne
¼teaspoonsmoked paprika
¼teaspoonred pepper flakes
2bay leaves
1 ½cupslong-grain rice uncooked
6slicesthick-cut bacon chopped
1medium onion chopped
2celery stalks chopped
½red pepper chopped
½yellow pepper chopped
3clovesgarlic minced
2tablespoonschopped green onionoptional
Instructions
If using dried beans, rinse and soak the bean overnight in water. Cover the beans with 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, and black pepper, cayenne pepper, smoked paprika, red pepper flakes, and bay leaves. Cover and simmer for 45-60 minutes or until the beans are soft.
Cook the rice according to the 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. Stir several times. 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. Season with kosher salt and black pepper to taste. If desired, sprinkle with chopped green onions. 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 a bag rice. It is easy, and it comes out perfect every time.
Any colored bell pepper will work however, I like the sweetness of the red ones, and yellow ones add a nice pop of color.
Other vegetables to add include tomatoes, scallions, or green onions.
Substitute lima beans, navy beans, or pinto beans for the black-eyed peas.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop with a little bit of chicken broth or in the microwave at reduced power.
To freeze, first cool completely, then place it in a sturdy freezer container and freeze for up to 3 months. Thaw in the fridge overnight and reheat on the stovetop over low heat or in the microwave at reduced power.