Hearty Smoky Southern Hoppin John (Printer-friendly)
Smoky Southern Hoppin John: black-eyed peas, bacon, and fluffy rice for a comforting New Year's main.
# What You'll 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 1 can black-eyed peas, 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 - 1/2 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, to serve
# Directions:
01 - In a large Dutch oven or heavy pot, cook the smoked bacon or ham hock over medium heat until the fat renders and the meat is slightly crisp, approximately 5 to 7 minutes. Remove excess fat, leaving 1 to 2 tablespoons in the pot.
02 - Add the onion, bell pepper, and celery to the pot. Sauté until vegetables are softened, about 5 minutes. Stir in the minced garlic and cook for 1 additional minute.
03 - Add black-eyed peas, white rice, broth, smoked paprika, cayenne if desired, thyme, bay leaf, salt, and pepper. Stir thoroughly to combine.
04 - Bring contents to a boil. Reduce heat to low, cover, and let simmer for 20 to 25 minutes or until the rice is tender and liquid is absorbed. Stir once midway to prevent sticking.
05 - Remove bay leaf and fluff mixture with a fork. Taste and adjust seasoning as needed. Serve hot, garnished with green onions and hot sauce if preferred.
# Expert Advice:
01 -
- The smoky depth and rich flavors taste as if you've spent hours at grandma's stove (even though it's weeknight-friendly).
- This dish somehow brings people to the table for seconds, sparking conversation over every fluffy spoonful.
02 -
- Once, I left the rice unattended without stirring mid-cook and ended up with a scorched bottom—so always check at the halfway mark.
- Switching to smoked paprika as the star delivers smoky flavor even if you’re skipping the pork—no one noticed the swap at a vegetarian dinner.
03 -
- An enameled Dutch oven distributes heat perfectly and keeps the bottom from burning.
- Adding a splash of vinegar right before serving brightens the dish more than you’d imagine.