Hearty Smoky Southern Hoppin John (Print version)
Smoky bacon, black-eyed peas and fluffy rice in a comforting Southern Hoppin' John—simple, hearty, and crowd-pleasing.
# What you'll need:
→ Meats & Smoky Additions
01 - 6 ounces smoked bacon or smoked ham hock, diced
→ Vegetables
02 - 1 medium onion, finely chopped
03 - 1 green bell pepper, diced
04 - 2 celery stalks, diced
05 - 2 cloves garlic, minced
→ Legumes & Grains
06 - 2 cups cooked black-eyed peas or 1 can black-eyed peas, drained and rinsed
07 - 1 cup long-grain white rice
→ Liquids
08 - 3 cups chicken broth or vegetable broth
→ Spices & Herbs
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon cayenne pepper, optional
11 - 1 teaspoon dried thyme
12 - 1 bay leaf
13 - Salt, to taste
14 - Black pepper, to taste
→ Garnishes
15 - 2 green onions, sliced
16 - Hot sauce, for serving
# How to make it:
01 - In a large Dutch oven or heavy pot, cook the diced smoked bacon or ham hock over medium heat for 5 to 7 minutes until the fat is rendered and the meat turns slightly crisp. If necessary, remove excess fat from the pot, leaving about 1 to 2 tablespoons.
02 - Add the chopped onion, diced bell pepper, and diced celery to the pot. Sauté for 5 minutes, stirring occasionally, until the vegetables soften. Stir in the minced garlic and cook for 1 minute until fragrant.
03 - Add the black-eyed peas, long-grain white rice, broth, smoked paprika, cayenne pepper if using, dried thyme, bay leaf, salt, and black pepper. Stir thoroughly to combine all ingredients.
04 - Bring the mixture to a boil over high heat. Reduce to low heat, cover with a lid, and simmer for 20 to 25 minutes until the rice is tender and the liquid is absorbed. Stir gently halfway through cooking to prevent sticking.
05 - Remove the bay leaf. Fluff the mixture with a fork, taste, and adjust seasoning as desired. Serve hot, garnished with sliced green onions and hot sauce if preferred.
# Expert suggestions:
01 -
- The smoky backbone and soft black-eyed peas meld into comfort food you did not know you missed.
- It's the sort of dish that tastes even better the next day—and makes the easiest leftovers for lunch.
02 -
- If you rush the simmer or peek too soon, the rice turns gummy instead of fluffy.
- Switching from bacon to ham hock takes the smokiness even deeper, especially if you let it simmer extra with the broth before starting the rice.
03 -
- Letting the bacon or ham hock brown very well is the key to a smoky foundation.
- Leftovers get even better overnight, so don’t hesitate to double up if you love meal prep.