Ingredients:

  • 1 pound (450g) dried black-eyed peas, rinsed
  • 8 cups (1.9 Liters) water
  • 2 tablespoons olive oil
  • 1 pound (450g) smoked ham hock or 1/2 pound (225g) thick-cut bacon, diced
  • 1 medium yellow onion, chopped (approx. 1 cup)
  • 2 cloves garlic, minced
  • 1 green bell pepper, chopped (approx. 1 cup)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 6 cups (1.4 Liters) chicken broth
  • 1 1/2 cups (300g) long-grain white rice, rinsed
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • 2 green onions, sliced (for garnish)
  • Hot sauce, for serving (optional)

Instructions:

  1. Combine the rinsed black-eyed peas and water in a large bowl. Soak for at least 1 hour (or overnight) for better texture. Drain and rinse.
  2. Heat olive oil in a large pot or Dutch oven over medium heat. Add the ham hock (or bacon) and cook until browned and rendered. Add onion, garlic, and bell pepper; sauté until softened, about 5 minutes.
  3. Stir in thyme, smoked paprika, and cayenne pepper (if using). Cook for 1 minute, until fragrant. Pour in the chicken broth and bring to a boil.
  4. Add the drained black-eyed peas, rice, salt, and pepper to the pot. Stir well. Reduce heat to low, cover, and simmer for 45-50 minutes, or until the rice is tender and the peas are cooked through. Stir occasionally to prevent sticking. For authentic hoppin john, ensure peas are cooked through.
  5. Remove from heat and let stand, covered, for 10 minutes. This allows the rice to fully absorb the liquid.
  6. Garnish with sliced green onions and serve hot. Offer hot sauce on the side.