Hoppin' John
Hoppin' John is comforting, savory, and deeply satisfying: tender black-eyed peas simmered with smoky ham hock, aromatic onion and celery, and ribbons of collard greens, all served with fluffy white rice. The finished dish is lightly brothy, rich with pork flavor, and balanced by the earthy sweetness of peas and greens.
Ingredients
For the peas and broth
- 180 gdried black-eyed peas
- 1 small, about 350 gsmoked ham hock
- 1.2 litreswater
- 1bay leaf
- 120 g, dicedonion
- 80 g, dicedcelery
- 2 cloves, mincedgarlic
- 1 tsp leavesfresh thyme
- 1/2 tspblack pepper
For the rice
- 140 glong-grain white rice
- 280 mlwater
- 1/4 tspfine salt
For the greens and finish
- 180 g, stems removed and slicedcollard greens
- 1 tbspneutral oil
- 1/2 tsp, or to tastefine salt
- 1 tsp, optionalhot sauce
Instructions
- 1
Pick over and rinse the dried black-eyed peas. Rinse the ham hock briefly as well. Dice the onion and celery, mince the garlic, strip the thyme leaves, and slice the collard greens into thin ribbons so they cook quickly within the time limit.
- 2
In a medium pot, combine the black-eyed peas, ham hock, 1.2 litres water, bay leaf, onion, celery, garlic, thyme, and black pepper. Bring to a boil, then immediately lower to a gentle simmer. Skim any foam in the first few minutes for a cleaner broth. Cover partially and cook for 35-40 minutes, until the peas are tender but still holding their shape and the ham is yielding.
- 3
While the peas simmer, cook the rice. Put the rice, 280 ml water, and 1/4 tsp salt into a small saucepan. Bring to a boil, stir once, cover tightly, reduce to very low heat, and cook for 15 minutes. Turn off the heat and let it stand, covered, for 10 minutes; then fluff with a fork. Resting the rice keeps the grains separate instead of sticky.
- 4
When the peas are tender, lift out the ham hock and bay leaf. Discard the bay leaf. Pull enough meat from the ham hock to give about 120 g shredded meat, discarding skin, bone, and excess fat. Return the shredded ham to the pot. If the liquid looks thin, simmer uncovered for 3-5 minutes to lightly thicken; Hoppin' John should be brothy, not dry.
- 5
Stir the collard greens and neutral oil into the peas and simmer for 5-7 minutes, until the greens are tender but still bright and the broth is flavorful. Season with 1/2 tsp salt, tasting first because the ham hock may already be salty.
- 6
To serve, spoon the rice into warm bowls and ladle the black-eyed peas, ham, greens, and some broth over or alongside. Finish with hot sauce if using. Serve immediately.
Nutrition per serving
Notes
- •If you can find quick-cooking or very fresh dried black-eyed peas, this 60-minute version works well; older beans may need longer simmering.
- •For deeper flavor, make the peas a few hours ahead and reheat gently before serving; the seasoning settles and improves.
- •A small smoked ham hock is ideal here because it flavors the pot strongly without overwhelming the peas.
- •Serve with cornbread or a spoonful of vinegar pepper sauce for a classic Southern accompaniment.
Background
Hoppin' John is a classic Southern dish of black-eyed peas and rice with deep roots in the Carolina Lowcountry and the broader African diaspora in the American South. It is especially associated with New Year's meals, when eating black-eyed peas is said to bring luck and prosperity in the year ahead. Smoked pork and greens are common additions that reflect longstanding Southern cooking traditions.
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