Description
Classic Hoppin’ John is a traditional Southern dish featuring smoky bacon, tender black-eyed peas, and fragrant Carolina Gold rice cooked to perfection. This hearty, comforting meal combines savory aromatics with a balance of spices, making it a perfect choice for a flavorful and filling lunch or dinner.
Ingredients
Scale
Meat
- 6 thick-cut bacon slices, chopped
Vegetables & 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)
Dry & Spices
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 1/2 teaspoon kosher salt, divided
- 1 1/2 cups uncooked Carolina Gold rice
Liquids
- 8 cups lower-sodium chicken broth
- 2 tablespoons olive oil
Beans
- 4 cups fresh or frozen black-eyed peas
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 provides a smoky, savory base for the dish.
- Sauté the aromatics: Add the sliced celery, chopped onion, green bell pepper, garlic, fresh thyme, black pepper, cayenne pepper, and 1 teaspoon kosher salt to the bacon. Cook, stirring occasionally, until the onion becomes tender, about 8 minutes. This step builds deep flavor in the base.
- Simmer the peas: Pour in the chicken broth and add the black-eyed peas, then bring the mixture to a boil over medium-high heat. Reduce the heat to medium-low and let it simmer until the peas are tender, about 40 minutes. This slowly cooks the peas and infuses them with the aromatics.
- Drain and reserve: Drain the pea mixture, reserving the cooking liquid. Return the peas and 1 cup of the reserved cooking liquid to the Dutch oven, cover, and keep warm while you cook the rice. This step ensures the peas are ready to combine with the rice later.
- Toast and cook the rice: In a medium saucepan over medium-high heat, heat the olive oil. Add the Carolina Gold rice and cook, stirring often, until fragrant and lightly toasted, about 3-4 minutes. Stir in 3 cups of the reserved cooking liquid and the remaining 1/2 teaspoon kosher salt. Bring the liquid to a boil, then reduce heat to medium-low, cover, and simmer until the rice is tender, about 15-18 minutes. Fluff with a fork once done.
- Combine and adjust consistency: Gently stir the cooked rice into the pea mixture in the Dutch oven. Add the remaining reserved cooking liquid in 1/4 cup increments until you reach your desired consistency, whether thicker or more soupy.
- Garnish and serve: Sprinkle servings with sliced fresh scallions for a fresh, mild onion finish that brightens the dish.
Notes
- Traditionally, Hoppin’ John is a one-pot recipe, but that often produces soupy results. Instead, cook the black-eyed peas with aromatics and broth until tender; then strain and reserve the cooking liquid for better texture control.
- Use Carolina Gold rice for authentic flavor and texture; however, long-grain white rice can be substituted if unavailable.
- Lower-sodium chicken broth is recommended to manage the overall saltiness, especially with added kosher salt.
- This dish can be made ahead and reheated; flavors meld beautifully the next day.
Nutrition
- Serving Size: 1 serving (about 1 1/2 cups)
- Calories: 350
- Sugar: 3g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 30mg
