Hoppin ' John Recipe

Hoppin' John

1. 1

   Prepare peas (if using dry)

   Rinse 1 cup dry black-eyed peas and remove any debris. For best results, soak peas: cover with 3 cups water and soak 4–6 hours or overnight. If short on time, use quick-soak: place peas in a pot, cover with water, bring to a boil for 2 minutes, remove from heat and let stand 1 hour, then drain. If using fresh or frozen peas, skip soaking and proceed to cooking.

2. 2

   Sauté vegetables and aromatics

   Heat 1 tablespoon oil in a heavy pot or Dutch oven over medium heat. Add 1 medium diced yellow onion, 2 diced celery stalks, and 1 diced green bell pepper. Cook, stirring occasionally, until vegetables are softened, about 6–8 minutes. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant.

3. 3

   Add smoked meat and spices

   Push vegetables to the side and add the smoked ham hock (or smoked turkey wing) to the pot. Stir to combine. Add 1 teaspoon smoked paprika, 1 teaspoon cayenne pepper, 1.5 teaspoons salt, and 1 teaspoon freshly ground black pepper. Cook 1 minute to toast spices.

4. 4

   Cook peas

   Add the soaked (or rinsed) black-eyed peas to the pot along with 3 cups low-sodium chicken broth, 14.5 oz canned diced tomatoes with their juices, 2 bay leaves, and 2 sprigs fresh thyme (or 1/2 tsp dried thyme). Bring to a gentle boil, then reduce heat to low, cover partially, and simmer until peas are tender but not falling apart — about 45–60 minutes for soaked dry peas (longer if unsoaked). If using fresh/frozen peas, simmer 20–30 minutes. Stir occasionally and add up to 1/2 cup extra water or broth if liquid reduces too much.

5. 5

   Prepare rice

   While the peas simmer, rinse 1 cup long-grain white rice under cold water until the rinse runs clear. In a separate small pot bring 1 1/2 cups water (or use 1 1/2 cups of the reserved cooking liquid from the peas for extra flavor) and a pinch of salt to a boil. Add the rinsed rice, reduce heat to low, cover tightly, and simmer 15–18 minutes until rice is tender and water is absorbed. Remove from heat and let stand covered 5 minutes, then fluff with fork.

6. 6

   Finish the Hoppin' John

   When peas are tender, remove the ham hock and strip off any meat; chop the meat into bite-sized pieces and return to the pot. Taste the peas and adjust seasoning with additional salt and pepper as needed. If the stew is very thin, simmer uncovered a few minutes to thicken. Stir in 3 sliced scallions (reserve a few for garnish) and 2 tablespoons chopped fresh parsley. If desired, stir in 1 tablespoon hot sauce for heat.

7. 7

   Assemble and serve

   Serve a scoop of hot rice in bowls and ladle the black-eyed pea mixture over the rice. Garnish with remaining sliced scallions and extra parsley. Offer additional hot sauce at the table. Leftovers keep refrigerated for 3–4 days and flavors deepen overnight.