Hoppin John Rice and Black Eyed Peas

Celebrate Southern comfort with this hearty and flavorful Hoppin' John Rice and Black-Eyed Peas recipe, a soul-warming dish perfect for any occasion. Made with tender black-eyed peas, smoky ham hock or turkey leg, and fluffy long-grain white rice, this one-pot wonder is infused with savory spices like smoked paprika, thyme, and a pinch of cayenne for a delightful kick. A medley of sautéed onion, bell pepper, and celery forms the aromatic base, while a final garnish of fresh scallions and optional hot sauce brings a fresh, zesty finish. Traditionally served on New Year's Day for good luck, this classic dish is a crowd-pleaser packed with Southern charm, easy customization options, and a wholesome balance of protein and carbs. Perfect as a side or a standalone meal, it’s a comforting way to savor the flavors of the South.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:90 mins

Total Time:105 mins

Servings: 4

Ingredients

• 1 cup dried black-eyed peas
• 4 cups water
• 1 piece smoked ham hock or smoked turkey leg
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 medium green bell pepper, diced
• 1 stalk celery stalk, diced
• 3 cloves garlic cloves, minced
• 2 cups chicken or vegetable broth
• 1 leaf bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 0.25 teaspoon cayenne pepper (optional)
• 1 cup long-grain white rice
• 2 stalks scallions, finely chopped
• 0 to taste salt
• 0 to taste black pepper
• 0 to taste hot sauce (optional)

Directions

Step 1

Rinse the dried black-eyed peas under cold water and pick out any debris or damaged peas.

Step 2

In a large pot, combine the black-eyed peas with 4 cups of water and the smoked ham hock or turkey leg. Bring to a boil, then reduce the heat to a simmer. Cover and cook for about 45-60 minutes, or until the peas are tender. Drain and set aside, reserving about 1 cup of the cooking liquid.

Step 3

In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the diced onion, bell pepper, and celery. Sauté for 5-7 minutes, until softened and fragrant.

Step 4

Add the minced garlic and cook for an additional 1-2 minutes, being careful not to burn it.

Step 5

Stir in the chicken or vegetable broth, reserved cooking liquid, bay leaf, thyme, smoked paprika, and cayenne pepper (if using). Bring to a simmer.

Step 6

Return the black-eyed peas to the pot, stirring to combine. Taste and adjust seasoning with salt and black pepper. Allow to simmer gently for 10 minutes, letting the flavors meld.

Step 7

Add the rice to the pot and stir well. Reduce the heat to low, cover, and cook for about 18-20 minutes, or until the rice is tender and has absorbed most of the liquid.

Step 8

Remove the bay leaf and the smoked ham hock or turkey leg. Shred the meat from the smoked meat, if desired, and stir it back into the dish.

Step 9

Fluff the rice and black-eyed peas mixture with a fork, then garnish with chopped scallions and a drizzle of hot sauce, if desired.

Step 10

Serve warm and enjoy!

Nutrition Facts

Serving size	(2577.3g)

Amount per serving	% Daily Value*
Calories	1336.0

Total Fat 68.8g	0%
Saturated Fat 15.3g	0%
Polyunsaturated Fat 7.9g
Cholesterol 119mg	0%
Sodium 6957.5mg	0%
Total Carbohydrate 125.4g	0%
Dietary Fiber 22.4g	0%
Total Sugars 19.0g
Protein 56.6g	0%

Vitamin D 0IU	0%
Calcium 342.1mg	0%
Iron 12.2mg	0%
Potassium 2359.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.0%

Protein: 16.8%

Carbs: 37.2%