Hoppin John with Black-Eyed Peas (Printable)

Savory black-eyed peas with smoky bacon, aromatics, and fluffy white rice—a beloved Southern tradition.

# 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 (optional)

→ Legumes

06 - 1½ 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 - ½ teaspoon dried thyme
10 - ¼ teaspoon cayenne pepper (optional)
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 (optional)

# How to make it:

01 - In a large pot or Dutch oven, cook the diced bacon over medium heat until crisp, about 6-8 minutes. Remove half the bacon with a slotted spoon and set aside for garnish, leaving the rest and the drippings in the pot.
02 - Add onion, celery, and bell pepper if using to the pot. 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. Bring to a boil, then reduce heat and simmer uncovered for 35-45 minutes (20-25 minutes if using canned peas), or until the peas are tender but not mushy. Season with salt and pepper to taste. Remove 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, or 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.

# Recipe Expert Tips:

01 -
  • It's a one-pot wonder with bacon doing the heavy lifting—crispy, smoky, and so forgiving you can't really mess it up.
  • Real Southern comfort that somehow feels both humble and celebratory at the same time.
  • The whole thing comes together in about an hour, so you're not stuck in the kitchen when you'd rather be with people.
02 -
  • Soaking your dried peas overnight isn't just traditional—it actually prevents them from splitting apart during the long simmer, keeping them whole and beautiful.
  • Don't cover the peas while they simmer; an uncovered pot lets moisture reduce properly so the broth becomes concentrated and flavorful rather than watery.
  • Canned peas cook in half the time, so if you use them, don't start checking until around 20 minutes or you'll end up with mush instead of tender bites.
03 -
  • If your bacon doesn't render enough fat, add a tablespoon of good olive oil to the pot before sautéing vegetables—you need that richness.
  • Taste the peas starting around 30 minutes in; every stove is different, and catching them at peak tenderness beats guessing.
  • Make the rice in a separate pot so you can control its timing independently—this eliminates the stress of coordinating two things finishing at exactly the same moment.
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