Entree: United States – Southern United States (South Carolina) – Hoppin' John

Serving Size: 6

Approximate Time

Prep 40 min

Cook 1 hr 50 min

Total 1 hr 50 min

Ingredients

- 1 lb (454 g) dried black-eyed peas
- 2 cups (370 g) Carolina Gold or long-grain rice, uncooked
- 2 smoked ham hocks, approx. 1 lb (450 g) total
- 4 oz (115 g) salt pork or country ham, diced
- 1 large yellow onion, diced, about 8 oz (225 g)
- 1 medium green bell pepper, diced, about 6 oz (170 g)
- 2 ribs celery, diced, about 2 oz (60 g)
- 3 cloves garlic, minced (about 0.5 oz / 15 g)
- 2 tbsp (30 ml) vegetable oil or bacon drippings
- 6 cups (1.4 L) low-sodium chicken stock (or water + bouillon)
- 1 bay leaf
- 1 tsp (1 g) dried thyme or 1 sprig fresh thyme
- 1/4 tsp (0.5 g) cayenne pepper, or to taste
- 1 tsp (2 g) freshly ground black pepper
- Salt to taste (about 1/2–1 tsp / 3–6 g, adjust because of salty pork)
- 4 scallions (green onions), thinly sliced, about 2 oz (60 g)
- 2 tbsp (8 g) chopped fresh parsley
- 1 tbsp (15 ml) apple cider vinegar or lemon juice (optional, brightens flavor)

Instructions

Short Description:
A hearty Lowcountry main of black-eyed peas and Carolina Gold rice simmered with smoky pork and aromatics, finished with scallions and parsley. Served as a comforting one-pot entree representative of South Carolina rice-and-pea tradition.

Regional Notes:
This South Carolina version uses Carolina Gold-style long-grain rice and smoked ham hocks/salt pork for the characteristic Lowcountry flavor; it emphasizes the separate textures of tender black-eyed peas and fluffy rice rather than a puréed or heavily sauced variant found elsewhere. The use of local rice and ham-smoke seasoning distinguishes it from more generic Hoppin' John preparations.

1. Rinse the dried black-eyed peas and pick out any debris. Soak overnight in cold water to cover by 2 inches; or quick-soak: put peas in a pot, cover by 2 inches with water, bring to a boil 2 minutes, remove from heat, cover and let sit 1 hour; drain and set aside.
2. While peas soak/after draining, rinse the rice until water runs clear and drain. Set aside.
3. In a large Dutch oven or heavy pot over medium heat, add the diced salt pork and cook until fat renders and pieces are browned, about 5 minutes. Remove and reserve browned pork pieces; leave the rendered fat in the pot (add vegetable oil if needed to total about 2 tbsp).
4. Add the smoked ham hocks to the pot and brown briefly, 2–3 minutes per side, to build flavor.
5. Add the diced onion, bell pepper, and celery to the pot and cook in the pork fat, stirring, until softened and translucent, about 6–8 minutes. Stir in the minced garlic and cook 30 seconds more.
6. Return the browned salt-pork pieces to the pot. Add the drained black-eyed peas, chicken stock (or water), bay leaf, thyme, cayenne, and black pepper. Bring to a gentle boil, then reduce to a simmer. Partially cover and cook until peas are tender but not falling apart, about 45–60 minutes (time varies with age of peas). Skim any foam from the surface.
7. When peas are just tender, remove the ham hocks to a plate and, when cool enough to handle, shred the meat from the bones and discard bones and excess fat. Return shredded ham to the pot.
8. If you prefer cooking rice separately for best texture (recommended for Carolina Gold), bring a separate saucepan with 3 1/2 cups (830 ml) water and a pinch of salt to a boil, add the rinsed rice, reduce heat to very low, cover tightly and cook 18–20 minutes until water is absorbed and rice is tender. Fluff with a fork and keep warm.
9. Alternatively, to finish rice in the pea pot: stir the drained rice directly into the pot of cooked peas, add more hot stock or water if needed to cover rice by about 1/2 inch (about 1 cup / 240 ml), cover and simmer gently 18–22 minutes until rice is tender and liquid is absorbed. If you cooked rice separately, fold the peas and shredded ham into the rice gently.
10. Taste and adjust seasoning with salt (remember pork is salty) and additional cayenne or black pepper as desired. Stir in the apple cider vinegar or lemon juice if using, to brighten the flavors.
11. Remove bay leaf and any thyme stems. Fold in most of the sliced scallions and half the parsley, reserving some for garnish.
12. Serve Hoppin' John hot with remaining scallions and parsley sprinkled on top. Traditional accompaniments include collard greens and cornbread.