Hoppin John Black-Eyed Peas (Printer View)

Savory black-eyed peas with smoky bacon and vegetables over fluffy rice—a beloved Southern tradition.

# 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 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

# Method:

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 remaining bacon and drippings in the pot.
02 - Add onion, celery, and bell pepper to the pot. Sauté until softened, approximately 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 with dried peas or 20 to 25 minutes with canned peas, until the peas are tender but not mushy. Season with salt and pepper to taste. Remove 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 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 tradition but comes together faster than you'd expect, making it perfect for weeknight cravings or actual New Year's celebrations.
  • The smoky bacon and tender peas create this natural richness without feeling heavy, and it's naturally gluten-free so it works for almost everyone at your table.
02 -
  • If you use canned peas, they'll cook in half the time, so don't walk away from the stove assuming you have the full 45 minutes—taste them early because overcooked peas turn to mush and lose that satisfying bite.
  • The bay leaf isn't decorative; it adds an earthy note that pulls everything together, but you absolutely must fish it out before serving or someone will bite into it and instantly regret it.
03 -
  • Soak your dried black-eyed peas the night before; it cuts cooking time significantly and helps them cook evenly without splitting or turning mushy.
  • If you're making this ahead, the peas actually taste better the next day after flavors have had time to meld, so this is one of those dishes that rewards meal prep planning.
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