Hearty Smoky Southern Hoppin John (Printer-friendly)
Smoky Hoppin' John of black-eyed peas, bacon, rice and smoked paprika, finished with green onions and hot sauce.
# 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 stalks celery, diced
05 - 2 cloves garlic, minced
→ Legumes & Grains
06 - 2 cups cooked black-eyed peas or one 15-ounce can, 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, thinly sliced
15 - Hot sauce, for serving
# How to Make It:
01 - In a large Dutch oven or heavy pot set over medium heat, cook diced smoked bacon or ham hock until the fat is rendered and the meat is slightly crisp, about 5 to 7 minutes. Remove excess fat if necessary, leaving 1 to 2 tablespoons in the pot.
02 - Add chopped onion, diced green bell pepper, and celery. Sauté, stirring occasionally, until vegetables are soft, about 5 minutes. Add minced garlic and continue cooking for 1 minute.
03 - Stir in the cooked black-eyed peas, long-grain white rice, chicken or vegetable broth, smoked paprika, cayenne pepper, dried thyme, bay leaf, salt, and black pepper. Mix thoroughly to combine.
04 - Bring the mixture to a boil. Reduce the heat to low, cover with a tight-fitting lid, and allow to simmer for 20 to 25 minutes, or until the rice is tender and the liquid is nearly absorbed. Stir halfway through cooking to prevent sticking.
05 - Remove the bay leaf. Fluff the mixture with a fork. Taste and adjust seasoning as needed. Serve hot, garnished with sliced green onions and a dash of hot sauce if desired.
# Expert Tips:
01 -
- Bacon and smoked paprika give this classic dish a depth of flavor that somehow outshines the sum of its simple parts.
- The ease of making it all in one pot means way less cleanup than you’d expect from such a hearty meal.
02 -
- If you cover the pot tightly, the rice will cook more evenly, but peeking and stirring prevents burning on the bottom—both are necessary.
- Waiting to salt until after tasting makes a huge difference, especially if your broth or smoked meat is already salty.
03 -
- Letting the bacon crisp up fully before adding veggies brings out the smokiest flavor.
- A squeeze of lemon at the end can wake up the flavors if things taste too heavy.