Hearty Smoky Southern Hoppin John (Printer-friendly)
Smoky Southern Hoppin John: black-eyed peas and fluffy rice with bacon and smoked paprika, topped with green onions.
# 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, for serving
# How To Make It:
01 - In a large Dutch oven or heavy pot, cook smoked bacon or ham hock over medium heat until fat is rendered and pieces are lightly crisp, about 5 to 7 minutes. Remove excess fat, leaving 1 to 2 tablespoons in the pot.
02 - Add onion, bell pepper, and celery to the pot; sauté until vegetables are beginning to soften, about 5 minutes. Stir in minced garlic and cook for 1 additional minute.
03 - Stir in black-eyed peas, rice, broth, smoked paprika, cayenne pepper if using, thyme, bay leaf, salt, and black pepper. Mix thoroughly to combine ingredients.
04 - Bring mixture to a boil. Reduce heat to low, cover, and let simmer for 20 to 25 minutes, or until rice is tender and liquid is absorbed. Stir halfway through simmering to prevent sticking.
05 - Discard bay leaf. Gently fluff the mixture with a fork. Taste and adjust seasoning as needed. Serve hot, garnished with sliced green onions and a dash of hot sauce if desired.
# Expert Tips:
01 -
- No one ever guesses how easy it is to build such deep, smoky flavor from basic ingredients you already have.
- The leftovers are even better the next day—if you’re lucky enough to have any left.
02 -
- Lifting the lid while the rice cooks is tempting but always leads to uneven texture—trust the process.
- Switching to homemade broth one day made the flavors sing; I never looked back at store-bought after that.
03 -
- Prep everything before the bacon hits the pan, or you’ll scramble to keep up and risk burning something tasty.
- Don’t skimp on fresh herbs at the end—even a sprinkle of parsley perks up the whole pot.