Side Dish: United States – Virginia (Southern United States) – Hoppin' John

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr

Additional 2 hrs

Total 3 hrs 5 min

Ingredients

- 2 cups (14 oz / 400 g) dried black-eyed peas, picked over and rinsed
- 1 smoked Virginia ham hock, approx. 1 lb (450 g)
- 4 oz (115 g) smoked bacon, chopped
- 1 tbsp (15 ml) olive oil
- 1 large yellow onion, diced, approx. 8 oz (225 g)
- 1 green bell pepper, diced, approx. 6 oz (170 g)
- 2 celery stalks, diced, approx. 3 oz (85 g)
- 3 garlic cloves, minced, approx. 9 g
- 6 cups (1.5 L) low-sodium chicken stock (or a mix of stock and water)
- 1 bay leaf
- 1 tsp (1 g) dried thyme (or 1 tbsp / 3 g fresh thyme leaves)
- 1 tsp (5 g) smoked paprika
- 1/2 tsp (1.5 g) cayenne pepper (optional; adjust to taste)
- 1 tsp (6 g) kosher salt, plus more to taste (ham hock and bacon are salty; add carefully)
- 1/2 tsp (1 g) freshly ground black pepper
- 2 cups (uncooked) long-grain white rice, approx. 14 oz (400 g)
- 4 cups (1.0 L) water (for cooking rice)
- 1 tbsp (15 ml) apple cider vinegar
- 2 tbsp (8 g) chopped fresh parsley (for garnish)
- 3 green onions, thinly sliced (for garnish)

Instructions

Short Description:
A classic Southern side of black-eyed peas cooked with smoky Virginia ham hock and aromatics, finished with crisped bacon and served over fluffy long-grain rice. Hearty, savory, and traditionally served for good luck.

Regional Notes:
This Virginia variation centers on a meaty smoked Virginia ham hock for a pronounced smoky, pork-forward flavor that distinguishes it from Lowcountry or Carolina versions that may use salt pork, pork shoulder, or omit the ham hock. The recipe uses dried black-eyed peas simmered in chicken stock and ham drippings, then combined with rice as a true Southern side dish.

1. Soak the peas: place the rinsed dried black-eyed peas in a large bowl and cover with cold water by 2 inches. Soak overnight. (Quick-soak: bring peas and water to a boil for 2 minutes, remove from heat, cover and let sit 1 hour, then drain.) Drain and set aside.
2. Cook the bacon: in a large Dutch oven over medium heat, add the chopped bacon and cook until crisp and the fat is rendered, about 6–8 minutes. Use a slotted spoon to transfer the bacon to a bowl and reserve.
3. Brown the ham hock (optional): add 1 tbsp olive oil to the hot pot if needed. Add the smoked Virginia ham hock and brown lightly on all sides, about 3–4 minutes total, turning once or twice. Remove briefly to a plate.
4. Sauté the aromatics: add the diced onion, bell pepper, and celery to the pot with the rendered bacon fat (add olive oil if pot is dry). Cook over medium heat until softened, 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.
5. Build the pot: return the ham hock to the pot. Add the drained black-eyed peas, 6 cups chicken stock, bay leaf, thyme, smoked paprika, cayenne (if using), 1 tsp kosher salt, and 1/2 tsp black pepper. Stir to combine and bring to a gentle boil.
6. Simmer the peas: reduce heat to low, cover partially, and simmer gently until the peas are tender, about 45–60 minutes. Check every 15 minutes and add up to 1 cup (240 ml) additional hot water or stock if the pot becomes too dry. When peas are tender, remove the ham hock to a cutting board.
7. Shred the ham: when cool enough to handle, shred the meat from the ham hock with a fork, discarding the bone and any excess gristle or skin. Chop larger pieces and return the shredded ham to the pot. Stir in the reserved crisped bacon.
8. Cook the rice: while the peas simmer, rinse the rice under cold water until the water runs clear. In a medium saucepan, bring 4 cups (1.0 L) water and 1/4 tsp salt to a boil. Add the rinsed rice, stir once, reduce heat to low, cover, and simmer 18 minutes or until water is absorbed and rice is tender. Remove from heat and let rest 5 minutes, then fluff with a fork.
9. Finish and adjust seasoning: stir 1 tbsp apple cider vinegar into the peas to brighten the flavors. Taste and add additional kosher salt and black pepper as needed.
10. Serve: spoon the Hoppin' John (black-eyed peas and ham) over the cooked long-grain rice or mix together in the pot to combine. Garnish with chopped parsley and sliced green onions. Serve hot as a side dish.