Hoppin' John — Black‑Eyed Peas with Ham Hock and Rice
Hearty Hoppin' John: black‑eyed peas simmered with smoked ham hock, bacon and rice — a smoky, lucky New Year dish for sharing.
This is Hoppin' John — the South's classic New Year comfort that carries a reputation for good luck. Smoky ham hock and bacon steep into black‑eyed peas, then rice turns it all into a one‑pot feast.
Make it for New Year breakfasts or supper; it keeps brilliantly and tastes even better the next day. If you’re short on time, use tinned peas (see substitutions).
Ingredients
- 250 g dried black-eyed peas
- 240 g long-grain white rice
- 1 smoked ham hock — about 350–450g
- 100 g smoked bacon lardons
- 15 ml sunflower oil
- 1 brown onion — medium, finely chopped
- 2 celery sticks — finely sliced
- 1 carrot — medium, finely diced
- 3 garlic cloves — crushed
- 5 ml smoked paprika
- 1 l chicken stock
- 1 bay leaf
- 3 fresh thyme sprigs — sprigs
- 5 ml sea salt — plus extra to finish
- freshly ground black pepper — to taste
- 15 ml cider vinegar — about 1 tbsp, to finish
- 30 g chopped fresh parsley — for garnish
Equipment
- large heavy-based saucepan or casserole
- colander
- wooden spoon
Instructions
Put the dried black‑eyed peas in a large bowl and cover with cold water by about 5 cm. Leave to soak at room temperature for 8 hours or overnight.
Drain the peas and rinse under cold water. Set aside.
Heat the sunflower oil in a large heavy‑based saucepan or casserole over a medium hob. Fry the smoked bacon lardons for 5–7 minutes until golden and some fat has rendered. Use a slotted spoon to lift most of the bacon onto a plate, leaving the fat in the pan.
Add the brown onion, celery sticks and carrot to the pan and cook for 6–8 minutes, stirring occasionally, until softened and beginning to colour. Add the garlic and smoked paprika and cook for 30 seconds until fragrant.
Stir the drained black‑eyed peas into the pan with the browned veg. Add the smoked ham hock, chicken stock, bay leaf, fresh thyme sprigs and the measured sea salt. Bring to a gentle simmer, partially cover with a lid and simmer gently for 40 minutes, until the peas are tender but not falling apart.
Using tongs, lift out the ham hock and set on a board to cool for a few minutes. Remove the skin and bone and shred the meat roughly with two forks; discard any large pieces of fat or cartilage.
Return the shredded ham meat and the reserved bacon to the pan. Taste the cooking liquid and adjust seasoning if needed. Stir in the long‑grain white rice, bring back to a low simmer, cover and cook without stirring for 18 minutes, until the rice is tender and the liquid is absorbed.
Remove the pan from the hob, stir through the chopped fresh parsley and the cider vinegar, check seasoning and add freshly ground black pepper to taste. Leave covered to rest for 5 minutes before serving.
Tips
- If you run out of time, swap to one 400g tin of black‑eyed peas (drained) — add them towards the end so they don’t disintegrate.
- Use a heavy‑based pan or casserole to prevent sticking and give steady heat for the simmer.
- Make ahead: the dish improves overnight. Reheat gently on the hob with a splash of water or stock.
- Trim and shred the ham hock while it’s still warm but manageable — it pulls apart more easily.
- Serve with a spoonful of collard greens or kale for the traditional ‘greens for money’ New Year pairing.
Substitutions
dried black-eyed peas → 1 x 400 g tin black‑eyed peas, drained and rinsed
Stays closesmoked ham hock → smoked turkey leg or smoked chicken, same weight
Stays closesmoked bacon lardons → unsmoked streaky bacon or pancetta, same quantity
Noticeably differentchicken stock → vegetable stock (for a slightly lighter, less meaty flavour)
Noticeably different
Nutrition
Per serving · estimated
- 815
- Calories
- 47 g
- Protein
- 86 g
- Carbs
- 31 g
- Fat
- 10 g
- Fibre
- 4 g
- Sugar
- 900 mg
- Sodium
FAQ
Can I use tinned black‑eyed peas instead of dried?
Yes — drain and rinse one 400 g tin and add it in step 7 with the bacon and ham so the peas keep their shape. Reduce initial simmer time accordingly.
How do I know when the peas are cooked?
They should be tender when bitten but not so soft they break apart. If still firm after 40 minutes, simmer a little longer before adding the rice.
Can I make this vegetarian?
Use vegetable stock, omit ham hock and bacon, and add smoked paprika plus a dash of liquid smoke to mimic the smoky depth — flavour will be noticeably different.
How should I store leftovers?
Cool quickly, refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months. Reheat gently with a splash of stock.
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