Entree: United States – Deep South – Hoppin' John (Classic Southern one-pot black-eyed peas and rice simmered with smoked pork)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 1 hr 20 min

Total 1 hr 35 min

Ingredients

- 1 lb (454 g) dried black-eyed peas, sorted and rinsed (or 3 cans, drained and rinsed)
- 1 smoked ham hock, approx. 1 lb (450 g)
- 1 1/2 cups (278 g) long-grain white rice, rinsed
- 6 cups (1.4 L) low-sodium chicken stock or water (use stock for best flavor)
- 1 large onion, chopped (about 200 g)
- 2 stalks celery, chopped (about 100 g)
- 1 green bell pepper, diced (about 120 g)
- 3 tbsp (45 ml) vegetable oil or bacon drippings
- 2 bay leaves
- 1 tsp (1 g) dried thyme or 1 tbsp (3 g) fresh thyme leaves
- 1 tsp (5 g) kosher salt, or to taste
- 1 tsp (2 g) freshly ground black pepper
- 1/4 tsp (0.5 g) cayenne pepper, optional
- 3 scallions, sliced thin for garnish
- Hot sauce, for serving (optional)

Instructions

1. If using dried black-eyed peas, cover them with cold water and soak overnight or use a quick soak: cover with water, bring to a boil for 2 minutes, remove from heat and let sit 1 hour, then drain. If using canned, skip soaking and reduce initial liquid as noted below.
2. In a large heavy pot or Dutch oven, heat the oil or bacon drippings over medium heat. Add the chopped onion, celery, and bell pepper and sauté until softened and translucent, about 6–8 minutes.
3. Add the smoked ham hock to the pot along with the drained black-eyed peas, bay leaves, thyme, and 4 cups (960 ml) of the chicken stock. Bring to a simmer, reduce heat to low, cover, and cook until the peas are just tender, about 45–60 minutes for dried peas (20–30 minutes if using canned; then proceed but shorten cooking).
4. When peas are tender, remove the ham hock and set aside to cool slightly. Taste the cooking liquid and add more stock or water as needed so that there is about 3 cups (720 ml) of flavorful liquid remaining for the rice stage; if using canned peas, you may need to add more stock now.
5. Stir the rinsed rice into the pot with the peas and liquid. Return to a gentle simmer, cover tightly, and cook until rice is tender and liquid is absorbed, about 18–20 minutes. Do not stir during this time to prevent gummy rice.
6. While rice finishes, shred the meat from the ham hock, discarding bones and excess fat. When rice is done, gently fold the shredded pork into the Hoppin' John. Adjust seasoning with salt, pepper, and cayenne to taste.
7. Remove bay leaves, garnish with sliced scallions, and serve hot with hot sauce and collard greens or cornbread if desired.