Hoppin John with Black-Eyed Peas (Print Version)

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

# What You'll Need:

→ 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 - 1.5 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 - 0.5 teaspoon dried thyme
10 - 0.25 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

# How to Prepare:

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 remainder and the drippings in the pot.
02 - Add onion, celery, and bell pepper to the pot with bacon drippings. 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 to the pot. Bring to a boil, then reduce heat and simmer uncovered for 35 to 45 minutes if using dried peas, or 20 to 25 minutes if using canned peas, until the peas are tender but not mushy. Season with salt and pepper to taste. Remove and discard bay leaf.
04 - While the peas cook, 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 or 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 a slow Southern afternoon but comes together in just over an hour.
  • The crispy bacon and tender peas create this perfect contrast that keeps you coming back for another bite.
  • It's naturally gluten-free and feels hearty enough to satisfy even the most devoted meat-and-potatoes crowd.
02 -
  • Don't skip soaking the dried peas overnight—I learned this the hard way when I once tried to rush it, and they never quite softened properly no matter how long I simmered them.
  • Taste the peas as they cook and add salt gradually at the end rather than at the beginning, because salt can actually prevent them from softening if added too early.
03 -
  • Make extra—this dish actually tastes better the next day as the flavors deepen and meld together, and it reheats beautifully on the stovetop with a splash of broth.
  • If you're cooking for someone with dietary restrictions, this recipe is already gluten-free and easily adaptable; just check your broth and bacon labels if those ingredients matter.
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