Hoppin John Recipe (Hoppin' John Peas & Rice) | Chuckle & Chow
Hoppin John recipe: black-eyed peas, rice, smoked pork, pot liquor. How to make Hoppin' John for New Year's with collards on the side.
Hoppin' John recipe
Classic Hoppin John recipe: black-eyed peas simmered with smoked pork, folded with rice, served with pot liquor.
6 servings · Prep 20 min · Cook 75 min · Total 95 min
Ingredients
- 1 lb dried black-eyed peas (or 2 cans, rinsed)
- 1 smoked ham hock (or 6 oz country ham / bacon / smoked turkey)
- 1 onion, diced
- 2 celery ribs, diced
- 1 bay leaf
- 6 cups water or chicken stock
- 2 cups long-grain rice
- Salt, black pepper, and hot sauce
- Splash of cider vinegar (optional)
Steps
- Rinse dried peas. Cover with stock, add ham hock, onion, celery, and bay. Bring to a simmer.
- Cook 45–75 minutes until peas are tender and the pot liquor tastes like a holiday. Fish out the hock; chop any meat back in.
- Cook rice separately in salted water until just done. Drain if needed.
- Fold rice into the peas (or ladle peas over rice). Season with salt, pepper, hot sauce, and a splash of vinegar.
- Rest 5 minutes off heat. Serve with collard greens and cornbread.
How to make Hoppin' John
1) Rinse dried black-eyed peas (or drain canned) and simmer with onion, celery, bay leaf, and smoked pork — ham hock, country ham, bacon, or smoked turkey. 2) Cook until peas are tender and the pot liquor tastes like a holiday. 3) Fold cooked rice into the peas (or ladle peas over rice). 4) Season with salt, pepper, hot sauce, and a splash of vinegar if it needs lift. 5) Rest five minutes off heat.
New Year's Hoppin' John and what to serve
Classic New Year's plate: Hoppin' John for luck, collard greens for folding money, and cornbread or biscuits on the side. Leftovers reheat well or remix into a skillet hash.
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