Name: Hoppin’ John (Standard)
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Southern
Ingredients: 1 pound dried black-eyed peas; 8 cups water; 8 ounces smoked ham hock; 1 medium onion-chopped; 2 cloves garlic-minced; 1 green bell pepper-chopped; 1 rib celery-chopped; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon cayenne pepper; 1 bay leaf; 2 cups long-grain white rice; 4 cups water

Recipe tier

A traditional Southern dish of black-eyed peas and rice, often eaten for good luck on New Year's Day.

Total 1h 15m

Serves 6

Steps 6

Ingredients 13

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Soul kitchen · 90 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 30m Cook 45m Plate 5m Reset 10m

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Peas
1 240 pound dried black-eyed peas
8 3550 cups water
Pork
8 115 ounces smoked ham hock
Vegetables
1 180 medium onion-chopped
2 10 cloves garlic-minced
1 75 green bell pepper-chopped
1 60 rib celery-chopped
Seasoning
1 5 teaspoon salt
2.5 teaspoon black pepper
2.5 teaspoon cayenne pepper
1 5 bay leaf
Rice
2 400 cups long-grain white rice
4 950 cups water

Equipment

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Instructions

🎙️ Cook with voice coach

Rinse the dried black-eyed peas and place them in a large pot with 8 cups of water. Bring to a boil, then reduce heat and simmer for 60-90 minutes, or until tender. Drain, reserving 2 cups of the cooking liquid.
In a separate large pot or Dutch oven, add the smoked ham hock and enough water to cover. Bring to a boil, then reduce heat and simmer for 30-45 minutes, or until the ham hock is tender. Remove the ham hock and set aside to cool slightly. Shred the meat from the bone and set aside.
In the same pot, sauté the onion, garlic, bell pepper, and celery until softened, about 5-7 minutes.
Add the cooked black-eyed peas, shredded ham, reserved cooking liquid, salt, pepper, cayenne pepper, and bay leaf to the pot. Bring to a simmer and cook for 15-20 minutes, allowing the flavors to meld.
While the peas are simmering, cook the rice according to package directions. Typically, this involves bringing 4 cups of water to a boil, adding the rice, reducing heat, and simmering for 15-20 minutes.
Serve the Hoppin’ John over the cooked rice. Remove the bay leaf before serving.