Hearty Smoky Southern Hoppin John (Printable)
Smoky Hoppin John of black-eyed peas, fluffy rice, bacon, and warm spices, hearty Southern comfort.
# 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 (about 15 ounces), 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 Steps:
01 - In a large Dutch oven or heavy pot set over medium heat, cook the smoked bacon or ham hock until fat is rendered and meat is crisp around the edges, approximately 5 to 7 minutes. Remove excess fat, leaving about 1 to 2 tablespoons in the pot.
02 - Add chopped onion, bell pepper, and celery to the pot. Sauté for 5 minutes or until vegetables are softened. Stir in minced garlic and cook for an additional minute.
03 - Add black-eyed peas, long-grain white rice, broth, smoked paprika, cayenne (if using), dried thyme, bay leaf, salt, and black pepper to the pot. Stir all ingredients to combine evenly.
04 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 20 to 25 minutes, or until the rice is tender and most liquid has been absorbed. Stir once midway through to prevent sticking.
05 - Remove and discard the bay leaf. Fluff the rice mixture gently with a fork, then taste and adjust seasoning as needed.
06 - Serve hot, garnished with sliced green onions and a dash of hot sauce if desired.
# Expert Advice:
01 -
- That smoky depth layered with a hint of heat is like giving a simple bowl of rice and beans a secret Southern handshake.
- It’s both hearty and forgiving, so you don’t need to worry about perfection – just big flavors and full bellies.
02 -
- If you skimp on the simmer or stir too little, you might get scorched rice at the bottom – keep an eye and a patient hand.
- Switching out bacon for smoked paprika is a game-changer for vegetarians and doesn’t dull the flavor one bit.
03 -
- Let the pot sit off the heat, covered, for five minutes at the end; the steam does wonders for the rice.
- Stirring the aromatics into the rendered fat before adding liquid intensifies their flavor, elevating the whole dish.