Black-Eyed Peas and Rice (Hoppin' John)
A Southern New Year's tradition that's supposed to bring luck and prosperity — and honestly, even if it doesn't, the food is worth it. Black-eyed peas simmered with bacon and onion, served over rice. Nana Ruth made this every January 1st without fail.
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 8 servings
Ingredients
- 1 lb dried black-eyed peas soaked overnight and drained
- 1 smoked ham hock
- 4 slices bacon chopped
- 1 large yellow onion diced
- 3 cloves garlic minced
- 6 cups chicken broth
- 1 teaspoon smoked paprika
- salt and pepper to taste
- 3 cups cooked white rice for serving
- hot sauce for serving
Instructions
-
In a large Dutch oven or heavy pot, cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the pot.
-
Add the onion to the bacon drippings and cook until soft and translucent, about 5 minutes. Add garlic and cook 1 minute more.
-
Add the drained black-eyed peas, ham hock, chicken broth, and smoked paprika. Bring to a boil, then reduce heat to low. Cover and simmer for 1 to 1 1/2 hours until the peas are tender.
-
Remove the ham hock. Pull off any meat, chop it, and return it to the pot. Discard the bone. Season with salt and pepper to taste.
-
Serve the peas and their broth spooned over hot rice. Top with the reserved bacon and pass the hot sauce at the table.
Recipe Notes
Soak the peas overnight for the best texture. If you forget, a quick soak works: cover with boiling water, let sit 1 hour, drain. The bacon fat is non-negotiable — it's what makes this taste like something instead of just beans and rice.