Description
Spicy southern hoppin’ john brings hearty black-eyed peas and smoky rice together in a classic comfort dish that honors traditional Carolina cooking. Guaranteed to warm souls and spark conversations, this soulful plate connects you directly to rich culinary heritage with each delicious bite.
Ingredients
Scale
Main Proteins:
- 4 ounces (113 grams) diced smoked ham, ham hock, or bacon
Legumes and Grains:
- 1 cup dried black-eyed peas (soaked overnight or quick-soaked)
- 1 cup long-grain white rice
Vegetables and Aromatics:
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 2 green onions, sliced (for garnish)
Liquid:
- 4 cups chicken broth (or vegetable broth for vegetarian)
Herbs and Spices:
- ½ teaspoon smoked paprika
- ½ teaspoon cayenne pepper (optional)
- ½ teaspoon thyme (dried or fresh)
- 1 bay leaf
- ¼ teaspoon black pepper
- ½ teaspoon salt (adjust to taste)
Optional Serving:
- Hot sauce, for serving
Instructions
- Soak black-eyed peas overnight in cold water, then drain and rinse thoroughly to remove any debris or impurities.
- Dice onions, bell peppers, and celery into uniform small pieces to ensure even cooking and consistent flavor distribution.
- Heat oil in a robust Dutch oven over medium heat, allowing the surface to warm evenly before adding chopped vegetables.
- Sauté the vegetable mixture until they become translucent and release their aromatic essence, approximately 4-5 minutes.
- Incorporate diced ham or crumbled bacon into the vegetable base, allowing the meat to render its smoky flavor and create a rich foundation.
- Sprinkle smoked paprika, cayenne, thyme, and black pepper over the mixture, stirring to coat each ingredient with the robust spice blend.
- Pour chicken broth into the pot, then add the prepared black-eyed peas, creating a harmonious liquid environment for slow cooking.
- Reduce heat to a gentle simmer, covering the pot to trap moisture and allow the legumes to become tender and absorb the surrounding flavors.
- After peas reach a creamy consistency, introduce long-grain rice, stirring gently to distribute evenly throughout the mixture.
- Continue cooking until rice is perfectly fluffy and has absorbed most of the remaining liquid, creating a cohesive one-pot meal.
- Remove bay leaf and taste, adjusting seasoning with salt and additional spices as needed.
- Garnish with freshly chopped green onions and serve with optional hot sauce for an authentic Southern experience.
Notes
- Soak black-eyed peas overnight to reduce cooking time and improve digestibility, helping break down complex starches and proteins.
- Choose smoky meats like andouille sausage or smoked turkey for a flavor-packed alternative to traditional pork, catering to different dietary preferences.
- Control spice levels by adjusting cayenne pepper and using mild smoked paprika, making the dish adaptable for sensitive palates or kids.
- For a vegetarian version, replace meat with diced portobello mushrooms and use vegetable broth, maintaining the rich, hearty texture of the original recipe.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Southern American
Nutrition
- Serving Size: 6
- Calories: 290
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 9 g
- Protein: 14 g
- Cholesterol: 20 mg