Carolina Hoppin’ John
Smoky bacon, black-eyed peas, and long-grain rice simmer together in this Lowcountry New Year's tradition believed to bring luck and prosperity.
In our house, no January 1st passes without a pot of Hoppin' John on the stove, its smoky aroma curling through every room before the sun's even up. Legend says each pea eaten is a dollar earned in the year ahead, so we never skimp on portions. It's humble food that tastes like history.
Ingredients
- 6 slices thick-cut bacon, chopped
- 1 onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 smoked ham hock
- 1 lb dried black-eyed peas, soaked overnight
- 6 cups chicken stock
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- 1 1/2 cups long-grain rice
- 2 bay leaves
- Salt and black pepper to taste
Instructions
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1
Render the baconCook the chopped bacon in a large pot over medium heat until crisp, about 6 minutes, then remove and set aside, leaving the drippings in the pot.
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2
Sauté the vegetablesAdd the onion, bell pepper, and celery to the drippings and cook until soft, about 7 minutes, then stir in the garlic for 1 minute.
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3
Simmer the peasAdd the ham hock, drained black-eyed peas, chicken stock, smoked paprika, cayenne, and bay leaves, then bring to a boil, cover, and simmer over low heat for 35 minutes until the peas are tender.
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4
Shred the ham hockRemove the ham hock, pull the meat from the bone, discard the fat and skin, and stir the shredded meat back into the pot.
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5
Cook the riceStir in the rice, cover, and simmer for another 18-20 minutes until the rice has absorbed most of the liquid and is tender.
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6
Finish and serveDiscard the bay leaves, season with salt and pepper, and top each bowl with the reserved crisp bacon.
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Soaking the peas overnight cuts the cooking time nearly in half and gives a creamier, more even texture.
Store covered in the refrigerator up to 4 days; the flavor deepens overnight, so leftovers often taste even better.
Frequently Asked Questions
Nutrition
Per serving. Values are estimates.
