Classic Hoppin-John Recipe

Hoppin-John is a classic American dish originating from the southern states. It is traditionally made with black-eyed peas, rice, and pork. This hearty and flavorful recipe is perfect for New Year's Day or any day you want a taste of the South. The black-eyed peas symbolize good luck and the dish is often enjoyed with collard greens and cornbread for a complete Southern feast. With its combination of rich flavors and textures, Hoppin-John is sure to become a favorite in your household. Prepare this comforting dish in under an hour and serve it as a main course or a side dish with your favorite protein.

Ingredients

• 2 cups black-eyed peas, dried
• 6 slices bacon, chopped
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 green bell pepper, diced
• 1 cup long-grain white rice
• 4 cups chicken broth
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• Salt and black pepper, to taste
• 4 green onions, sliced (for garnish)

Directions

1. Rinse and sort the black-eyed peas, removing any debris. Transfer them to a large pot and cover with water. Allow them to soak overnight, or do a quick soak by bringing them to a boil for 1 minute, removing from heat, and letting them sit for 1 hour.
2. In a large skillet or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon from the skillet, leaving the drippings.
3. Add the diced onion, garlic, and green bell pepper to the skillet and sauté until softened, about 5 minutes.
4. Drain the black-eyed peas and add them to the skillet with the sautéed vegetables. Stir in the rice, chicken broth, dried thyme, smoked paprika, salt, and black pepper.
5. Bring the mixture to a boil, then reduce heat to low and cover. Simmer for 30 minutes or until the black-eyed peas and rice are cooked and tender.
6. Fluff the Hoppin-John with a fork and garnish with sliced green onions before serving.
7. Serve hot as a main dish or alongside collard greens and cornbread.
8. Enjoy!

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