Description
Classic Hoppin’ John is a traditional Southern dish featuring tender black-eyed peas cooked with savory bacon, aromatic vegetables, and spices, combined with perfectly toasted Carolina Gold rice. This hearty and flavorful recipe offers a comforting one-pot meal with a lightly toasted rice component, creating a delightful texture and taste that’s perfect for any occasion.
Ingredients
Scale
Meat and Broth
- 6 thick-cut bacon slices, chopped
- 8 cups lower-sodium chicken broth
Vegetables and Aromatics
- 4 celery stalks, sliced (about 1 1/2 cups)
- 1 medium-size yellow onion, chopped (about 1 1/2 cups)
- 1 small green bell pepper, finely chopped (about 1 cup)
- 3 garlic cloves, chopped (about 1 Tbsp.)
- 1 teaspoon chopped fresh thyme
- Fresh scallions, sliced (for garnish)
Spices and Seasonings
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 1/2 teaspoon kosher salt, divided
Grains and Oils
- 4 cups fresh or frozen black-eyed peas
- 2 tablespoons olive oil
- 1 1/2 cups uncooked Carolina Gold rice
Instructions
- Cook the bacon: In a Dutch oven over medium-high heat, cook the chopped bacon, stirring occasionally, until it starts to crisp, about 10 minutes. This renders the fat and provides a flavorful base for the dish.
- Sauté the vegetables and aromatics: Add the sliced celery, chopped yellow onion, finely chopped green bell pepper, chopped garlic, fresh thyme, black pepper, cayenne pepper, and 1 teaspoon of kosher salt to the Dutch oven. Cook, stirring occasionally, until the onion is tender and fragrant, about 8 minutes.
- Simmer the black-eyed peas: Pour in the chicken broth and add the black-eyed peas. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and let simmer until the peas are tender, approximately 40 minutes.
- Drain and reserve cooking liquid: Drain the pea mixture using a colander, carefully reserving the cooking liquid. Return the peas to the Dutch oven and pour back 1 cup of the reserved cooking liquid to keep warm. Cover and set aside.
- Toast and cook the rice: Heat olive oil in a medium saucepan over medium-high heat. Add the Carolina Gold rice and cook, stirring often, until the rice is fragrant and lightly toasted, about 3 to 4 minutes. Stir in 3 cups of the reserved cooking liquid and the remaining 1/2 teaspoon kosher salt. Bring to a boil, reduce heat to medium-low, cover, and cook until the rice is tender, about 15 to 18 minutes. Fluff the rice with a fork once done.
- Combine rice and peas: Gently stir the toasted rice into the pea mixture in the Dutch oven. Adjust the texture by stirring in the remaining reserved cooking liquid, 1/4 cup at a time, until your desired consistency is reached.
- Garnish and serve: Sprinkle the dish with freshly sliced scallions before serving for a fresh, bright finish.
Notes
- Hoppin’ John is traditionally a one-pot dish, but cooking the peas and vegetables separately and reserving the liquid prevents the dish from becoming overly soupy.
- If you prefer a thicker consistency, add less of the reserved cooking liquid when combining the rice and peas.
- For a vegetarian version, substitute vegetable broth for chicken broth and omit the bacon.
- Using Carolina Gold rice adds an authentic nutty flavor and texture characteristic to Southern cuisine.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 540mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 30mg
