Hearty Smoky Southern Hoppin John (Printable)
Smoky Southern Hoppin John of black-eyed peas, fluffy rice, and bacon — a cozy, savory one-pot meal.
# What You Need:
→ Meats & Smoky Additions
01 - 6 ounces smoked bacon or smoked ham hock, diced
→ Vegetables
02 - 1 medium onion, finely chopped
03 - 1 green bell pepper, diced
04 - 2 celery stalks, diced
05 - 2 cloves garlic, minced
→ Legumes & Grains
06 - 2 cups cooked black-eyed peas or one 15-ounce can, drained and rinsed
07 - 1 cup long-grain white rice
→ Liquids
08 - 3 cups chicken broth or vegetable broth
→ Spices & Herbs
09 - 1 teaspoon smoked paprika
10 - 0.5 teaspoon cayenne pepper, optional
11 - 1 teaspoon dried thyme
12 - 1 bay leaf
13 - Salt and black pepper to taste
→ Garnishes
14 - 2 green onions, sliced
15 - Hot sauce, for serving
# Directions:
01 - In a large Dutch oven or heavy pot over medium heat, cook smoked bacon or ham hock until the fat renders and the meat becomes slightly crisp, about 5 to 7 minutes. Remove excess fat, leaving 1 to 2 tablespoons in the pot.
02 - Add onion, bell pepper, and celery to the rendered fat. Sauté until vegetables soften, approximately 5 minutes. Stir in garlic and cook for 1 additional minute.
03 - Add black-eyed peas, white rice, chicken or vegetable broth, smoked paprika, cayenne pepper if using, dried thyme, bay leaf, salt, and black pepper. Stir thoroughly to combine all ingredients.
04 - Bring the mixture to a boil. Reduce heat to low, cover, and allow to simmer for 20 to 25 minutes or until rice is tender and liquid is absorbed. Stir halfway through the cooking process to prevent sticking.
05 - Remove and discard the bay leaf. Fluff the mixture with a fork and taste; adjust seasoning with additional salt or pepper as desired.
06 - Serve hot, garnished with sliced green onions and hot sauce if desired.
# Expert Hints:
01 -
- The smoky flavor lingers in every spoonful and honestly tastes even better the next day.
- It comes together so easily, I’ve made it while halfway through a phone call and still gotten perfect rice.
02 -
- If you rush the rice, it’ll turn gummy—keep the lid closed and your patience close by.
- Adding the peas before the rice gives them just enough time to pick up the flavors, but too early and they’ll break apart.
03 -
- Letting everything rest for five minutes off the heat makes the flavors bloom.
- A splash of broth reheats leftovers like new—don’t skip this step.