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Traditional Hoppin' John
Traditional dish · Southern American
A classic New Year's Day dish from the American South, made with black-eyed peas, rice, and smoked pork, seasoned with aromatics and spices.
Ingredients
- Black-eyed peas, dried1 cup
- Long-grain white rice1 cup
- Smoked ham hock1 lb
- Yellow onion, chopped1 medium
- Green bell pepper, chopped1 medium
- Celery stalk, chopped1
- Garlic cloves, minced3
- Chicken broth4 cups
- Bay leaf1
- Saltto taste
- Black pepperto taste
- Vegetable oil1 tbsp
- Fresh parsley, chopped (for garnish)2 tbsp
Steps
- 1
Rinse the dried black-eyed peas and soak them overnight, or use the quick-soak method (cover with water, bring to a boil for 1 minute, then let stand for 1 hour). Drain.
- 2
In a large pot or Dutch oven, combine the soaked peas, smoked ham hock, and enough water to cover. Bring to a boil, then reduce heat and simmer for about 1 hour, or until peas are tender.
- 3
Remove the ham hock from the pot. Once cool enough to handle, shred the meat from the bone and discard the bone. Set the shredded meat aside.
- 4
While the peas are simmering, rinse the rice under cold water until the water runs clear.
- 5
In a separate large skillet or pot, heat the vegetable oil over medium heat. Add the chopped onion, bell pepper, and celery. Cook until softened, about 5-7 minutes.
- 6
Add the minced garlic to the skillet and cook for another minute until fragrant.
- 7
Add the rinsed rice, shredded ham hock meat, and bay leaf to the skillet with the vegetables. Stir to combine.
- 8
Pour in the chicken broth and the cooking liquid from the peas (strain it if desired). Bring the mixture to a boil.
- 9
Reduce the heat to low, cover the skillet, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
- 10
Remove the bay leaf. Season with salt and black pepper to taste. Stir gently.
- 11
Serve hot, garnished with fresh chopped parsley.
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