Hoppin John Black-Eyed Peas (Print View)

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

# Components:

→ 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 (optional)

→ Legumes

06 - 1½ cups dried black-eyed peas, soaked overnight and drained (or 3 cups cooked canned, rinsed and drained)

→ Liquids

07 - 4 cups low-sodium chicken or vegetable broth
08 - 1 bay leaf

→ Spices & Seasonings

09 - ½ teaspoon dried thyme
10 - ¼ teaspoon cayenne pepper (optional)
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 (optional)

# Directions:

01 - In a large pot or Dutch oven, cook the diced bacon over medium heat until crisp, approximately 6–8 minutes. Remove half the bacon with a slotted spoon and set aside for garnish, leaving the remaining bacon and drippings in the pot. Add onion, celery, and bell pepper if using to the pot. Sauté until softened, about 5 minutes. Stir in the garlic and cook for 1 minute until fragrant.
02 - 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 35–45 minutes (20–25 minutes if using canned peas), or until the peas are tender but not mushy. Season with salt and pepper to taste. Remove bay leaf before serving.
03 - 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.
04 - 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's genuinely effortless to make, which means you can actually enjoy the cooking instead of stressing over timing.
  • The combination of smoky bacon, earthy peas, and fluffy rice creates a comfort that lingers long after dinner ends.
  • This dish welcomes everybody to the table—it's naturally gluten-free and adaptable to whatever vegetables or preferences your guests bring.
02 -
  • Don't drain your peas too aggressively after cooking—that starchy, flavorful liquid is what makes the dish sing and keeps the rice from drying out.
  • If your peas are still firm after 40 minutes, give them more time rather than rushing; overcooked mushy peas are disappointing, but perfectly tender ones are transcendent.
03 -
  • Use a Dutch oven if you have one—the heavy bottom ensures even cooking and the straight sides make serving directly from pot feel like you've truly mastered something.
  • If you forget to soak your peas overnight, quick-soak them by bringing them to a boil, removing from heat, letting them sit covered for an hour, then draining—it's not perfect but it absolutely works.
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