Hoppin John Black-Eyed Peas (Print View)

Savory black-eyed peas with smoky bacon over fluffy rice—a traditional Southern favorite.

# Components:

→ Meats

01 - 6 ounces thick-cut bacon, diced

→ Vegetables & Aromatics

02 - 1 medium onion, finely chopped
03 - 2 celery stalks, finely chopped
04 - 2 cloves garlic, minced
05 - 1 green bell pepper, diced (optional)

→ Legumes

06 - 1 1/2 cups dried black-eyed peas, soaked overnight and drained (or 3 cups cooked or canned, rinsed and drained)

→ Liquids

07 - 4 cups low-sodium chicken or vegetable broth
08 - 1 bay leaf

→ Spices & Seasonings

09 - 1/2 teaspoon dried thyme
10 - 1/4 teaspoon cayenne pepper (optional)
11 - Salt and freshly ground black pepper to taste

→ Rice

12 - 2 cups long-grain white rice
13 - 4 cups water
14 - 1 tablespoon unsalted butter or oil
15 - Pinch of salt

→ Garnish

16 - 2 scallions, thinly sliced
17 - Hot sauce to taste (optional)

# Directions:

01 - In a large pot or Dutch oven, cook the diced bacon over medium heat until crisp, about 6 to 8 minutes. Remove half the bacon with a slotted spoon and set aside for garnish, leaving the rest and the drippings in the pot.
02 - Add onion, celery, and bell pepper (if using) to the pot. Sauté until softened, about 5 minutes. Stir in the garlic and cook for 1 minute until fragrant.
03 - Add the soaked black-eyed peas, bay leaf, thyme, cayenne, and broth. Bring to a boil, then reduce heat and simmer uncovered for 35 to 45 minutes (20 to 25 minutes if using canned peas), or until the peas are tender but not mushy. Season with salt and pepper to taste. Remove bay leaf.
04 - While the peas cook, combine rice, water, butter, and a pinch of salt in a saucepan. Bring to a boil, reduce heat to low, cover, and cook for 15 minutes, or until water is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
05 - Serve the black-eyed peas over the fluffy rice. Top with reserved crispy bacon and sliced scallions. Add hot sauce if desired.

# Expert Advice:

01 -
  • The bacon fat does all the heavy lifting, turning simple vegetables into something impossibly savory and rich.
  • It's naturally gluten-free and comes together in about an hour, making it perfect for weeknight dinners or holiday traditions.
  • One pot for the peas and one for the rice means minimal cleanup while you're enjoying time with whoever's gathered around your table.
02 -
  • Don't drown the peas—if you use canned instead of dried, you'll need to reduce the cooking time significantly or they'll turn to mush, so taste early and often.
  • The bay leaf isn't decoration; it adds an earthy note that quietly improves everything, but remember to fish it out before serving or warn people to look out for it.
  • Leftover Hoppin John tastes even better the next day when the flavors have had time to settle and marry together, making it perfect for meal prep.
03 -
  • If you forget to soak your peas overnight, pour boiling water over them and let them sit for an hour—it won't be quite as good, but it works in a pinch.
  • Cook your bacon on medium rather than high heat so it renders slowly and crisps evenly, giving you maximum flavor without burnt edges.
  • Taste the peas frequently toward the end of cooking; every stove and every batch of peas is different, and you want to catch them at peak tenderness rather than overshooting it.
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