Side Dish: United States – Georgia / Southern United States – Hoppin' John

Serving Size: 6

Approximate Time

Prep 20 min

Cook 55 min

Additional 10 min

Total 1 hr 25 min

Ingredients

- 1 1/2 cups (300 g) dried black-eyed peas, rinsed and sorted
- 1 smoked ham hock, approx. 10 oz (285 g)
- 4 slices bacon, approx. 4 oz (115 g), chopped
- 2 tbsp (30 ml) bacon fat or vegetable oil
- 1 large Vidalia onion, diced, approx. 8 oz (225 g)
- 1 green bell pepper, diced, approx. 6 oz (170 g)
- 2 stalks celery, diced, approx. 100 g
- 3 cloves garlic, minced (about 9 g)
- 4 cups (960 ml) low-sodium chicken stock (plus extra if needed)
- 1 bay leaf
- 4 sprigs fresh thyme (or 1 tsp / 1 g dried thyme)
- 1 tsp (2 g) smoked paprika
- 1/4 tsp (0.5 g) cayenne pepper or to taste (optional)
- 1 1/2 tsp (8 g) kosher salt, divided (adjust to taste)
- 1/2 tsp (1 g) freshly ground black pepper
- 2 cups (370 g) long-grain white rice (uncooked)
- 4 cups (960 ml) water (for cooking rice) or low-sodium chicken stock
- 2 tbsp (8 g) chopped fresh parsley (for garnish)
- 2 scallions, thinly sliced (about 20 g, for garnish)
- Hot sauce (optional, for serving)

Instructions

Short Description:
A classic Southern side of black-eyed peas simmered with smoked pork and aromatic vegetables, served with fluffy long-grain rice. Georgia versions often add sweet Vidalia onion for a milder, sweeter base flavor.

Regional Notes:
This Georgia Hoppin' John highlights a diced Vidalia onion for sweetness and uses smoked pork (a smoked ham hock and bacon) for the deep, savory backbone common in the region. The peas are gently cooked until tender but not mushy and combined with separately cooked rice so the dish remains fluffy and distinct.

1. If using dried peas, pick through and rinse them. Soak overnight in cold water to cover by 2 inches, or quick-soak: place peas in a pot, cover with water, bring to a boil 2 minutes, remove from heat and let sit 1 hour; drain and rinse.
2. Cook the rice: in a medium saucepan bring 4 cups (960 ml) water (or stock) and 1/2 tsp (3 g) salt to a boil. Add 2 cups (370 g) long-grain rice, stir once, reduce heat to low, cover and simmer 18 minutes. Remove from heat and let stand covered 5–10 minutes; fluff with a fork before serving.
3. Meanwhile, in a large Dutch oven or heavy pot over medium heat, add chopped bacon and cook until crisp, 6–8 minutes. Use a slotted spoon to transfer bacon to a paper towel–lined plate, leaving rendered fat in the pot.
4. Add 2 tbsp (30 ml) bacon fat or oil to the pot if needed. Brown the smoked ham hock in the pot 2–3 minutes per side to develop color, then remove and set aside briefly.
5. Add diced Vidalia onion, bell pepper, and celery to the pot. Sauté over medium heat until softened and translucent, about 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant.
6. Return the ham hock to the pot. Add the soaked and drained black-eyed peas, 4 cups (960 ml) low-sodium chicken stock, bay leaf, thyme, smoked paprika, cayenne (if using), and 1 tsp (5 g) of the kosher salt. Stir to combine and bring to a gentle boil.
7. Reduce heat to low, cover partially, and simmer until the peas are tender but hold their shape, 35–45 minutes. Check occasionally and add up to 1 cup (240 ml) additional stock or water if the pot becomes too dry.
8. When the ham hock is tender (meat pulls easily from the bone), remove it to a cutting board. Use two forks to shred the meat and discard bone and excess fat. Return shredded ham to the pot. Taste and add remaining 1/2 tsp (3 g) salt and 1/2 tsp (1 g) black pepper or adjust seasoning as needed.
9. Fold in the cooked rice gently to the pot of peas and pork, or serve the peas spooned over a bed of rice—both are traditional. Stir in the reserved crisp bacon pieces.
10. Let the combined Hoppin' John rest 5 minutes off the heat to meld flavors. Remove bay leaf and thyme stems if used.
11. Serve warm, garnished with chopped fresh parsley and sliced scallions, with hot sauce on the side if desired.