Name: Hoppin' John
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 8 servings
Ingredients: 1 pound dried black-eyed peas, sorted and rinsed; 6 strips thick-cut bacon, cut into 1/2-inch pieces; 1 large yellow onion, diced; 3 celery stalks, diced; 1 green bell pepper, diced; 4 cloves garlic, minced; 1 smoked ham hock (about 1 pound); 6 cups chicken stock or water; 2 bay leaves; 1 teaspoon fresh thyme leaves; 1/2 teaspoon cayenne pepper; 1 teaspoon kosher salt, plus more to taste; 1/2 teaspoon freshly ground black pepper; 1 1/2 cups long-grain white rice; 3 green onions, thinly sliced; Hot sauce for serving; Cornbread for serving

Question 1

Do I need to soak black-eyed peas for Hoppin' John?

Accepted Answer

No soaking required. Unlike other dried beans, black-eyed peas cook tender in 45-60 minutes without pre-soaking. Just sort through them to remove any debris or shriveled peas, rinse well, and add directly to your pot with the ham hock and aromatics.

Question 2

Can I use canned black-eyed peas for Hoppin' John?

Accepted Answer

Yes, but add them in the last 15 minutes of cooking since they're already tender. Use three 15-ounce cans, drained and rinsed. You'll miss the rich pot liquor that dried peas create, so simmer the ham hock in stock for 30 minutes first to build flavor.

Question 3

What can I substitute for ham hock in Hoppin' John?

Accepted Answer

Use 8 ounces diced smoked ham, a smoked turkey leg, or 2 tablespoons liquid smoke added to the stock. The ham hock provides deep smoky flavor and body from the collagen, so smoked alternatives work better than plain ham.

Question 4

How do I store leftover Hoppin' John?

Accepted Answer

Refrigerate in an airtight container for up to 4 days. The rice absorbs liquid as it sits, so add 1/4 cup chicken stock when reheating. Freeze portions for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.

Question 5

What is the difference between Hoppin' John and rice and beans?

Accepted Answer

Hoppin' John is a specific Lowcountry dish using black-eyed peas, long-grain rice, pork (bacon and ham hock), and Louisiana's holy trinity of onion, celery, and bell pepper. Traditional rice and beans varies widely by region and can use any bean variety without the signature smoky pork.

Question 6

Why does the rice go in during the last 20 minutes?

Accepted Answer

Adding rice late prevents it from turning mushy while the black-eyed peas finish cooking. Long-grain white rice needs exactly 18-20 minutes to steam tender, while dried black-eyed peas need 45-60 minutes. This timing ensures both components reach perfect texture simultaneously.

Culinary Explorer

Hoppin' John

Ingredients

dried black-eyed peas

thick-cut bacon

yellow onion

Where cooking meets culture.

Ingredient	Quantity
dried black-eyed peassorted and rinsed	1 pound
thick-cut baconcut into 1/2-inch pieces	6 strips
yellow oniondiced	1 large