Hoppin John with Black-Eyed Peas (Printable Version)

Savory black-eyed peas with bacon and vegetables over fluffy white rice.

# Needed Ingredients:

→ 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

→ Legumes

06 - 1½ cups dried black-eyed peas, soaked overnight and drained, or 3 cups cooked canned black-eyed peas, rinsed and drained

→ Liquids

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

→ Spices & Seasonings

09 - ½ teaspoon dried thyme
10 - ¼ teaspoon cayenne pepper
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

# Steps:

01 - In a large pot or Dutch oven, cook the diced bacon over medium heat until crisp, approximately 6 to 8 minutes. Remove half the bacon with a slotted spoon and set aside for garnish, leaving the remaining bacon and drippings in the pot.
02 - Add onion, celery, and bell pepper 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, or until the peas are tender but not mushy. Season with salt and pepper to taste. Remove bay leaf.
04 - 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 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 -
  • It tastes like deep Southern comfort without making you spend all day in the kitchen.
  • The combination of crispy bacon, tender peas, and fluffy rice hits every texture your mouth wants.
  • It's naturally gluten-free and brings people together around the table like almost nothing else can.
02 -
  • If you forget to soak your peas overnight, boil them for 2 minutes, let them rest for an hour, then drain and use them—it's not quite the same but it works in a pinch.
  • The moment your peas turn mushy, they've given you everything they can; there's no bringing them back, so check them at 35 minutes rather than waiting the full 45.
  • Don't cover the peas while they cook—they need that open air to cook evenly and maintain their shape.
03 -
  • If your bacon isn't rendering enough fat, add a tablespoon of butter to the pot so the vegetables can sauté properly and absorb all that richness.
  • Taste your peas at minute 30 even if the recipe says 35—every stove is different, and you want to catch them at that perfect tender moment.
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