Hoppin John Southern Black-Eyed Peas (Print Version)

Savory black-eyed peas simmered with smoky bacon and aromatics, served over fluffy white rice for a traditional Southern favorite.

# 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 cooked canned 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

# How-To Steps:

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 reserve for garnish, leaving the remaining bacon and drippings in the pot.
02 - Add onion, celery, and bell pepper to the pot with the bacon drippings. Sauté until softened, about 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, or 20 to 25 minutes if using canned peas, until the peas are tender but not mushy. Season with salt and pepper to taste. Remove the 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 comes together in just over an hour, leaving you time to handle the rest of your day without stress.
  • The combination of crispy bacon, tender peas, and fluffy rice creates layers of texture that keep each bite interesting.
  • This is genuinely gluten-free comfort food that doesn't feel like a compromise or substitution.
02 -
  • If you forget to soak your peas overnight, you can quick-soak them by boiling them for 2 minutes, letting them sit for an hour, then proceeding—it's not quite the same but it works in a pinch.
  • Don't drain the peas completely of their cooking liquid; that golden broth is where the magic lives, and it's meant to be spooned over the rice.
  • The peas continue to soften slightly after cooking, so pull them from the heat when they're just tender to avoid turning them into paste.
03 -
  • If your bacon isn't as crispy as you'd like by serving time, quickly pan-fry the reserved pieces in a separate skillet just before serving for maximum texture and crunch.
  • Taste the broth several times as the peas cook; seasoning as you go prevents the flat, underseasoned result that comes from trying to fix everything at the end.
  • Toast your rice in the butter for a minute before adding water—this tiny step adds subtle depth and prevents any stickiness.
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