Hoppin' John

Hoppin' John is one of the American South's most cherished heirloom dishes, brought to the Carolinas by enslaved West Africans who recognised the black-eyed peas as cousins to cowpeas grown at home. Traditionally eaten on New Year's Day for luck, the combination of cowpeas, rice, and smoked pork has sustained communities through generations.

Serves: 6

Ingredients

• 450g (1 lb) dried black-eyed peas
• 200g (7 oz) smoked bacon or smoked ham hock
• 1 large onion, diced
• 4 stalks celery, diced
• 1 green bell pepper, diced
• 4 garlic cloves, minced
• 1 tsp (3g) smoked paprika
• 0.5 tsp (1.5g) cayenne pepper
• 1.5 litres (6 cups) chicken broth
• 400g (2 cups) long-grain white rice
• Salt and black pepper to taste
• 4 spring onions, sliced, to serve
• Hot sauce, to serve

Instructions

1. Soak black-eyed peas overnight in cold water. Drain and rinse. (Or use a quick soak: cover with boiling water for 1 hour, then drain.)
2. In a large Dutch oven over medium heat, cook bacon until fat renders, about 5 minutes. Remove bacon and reserve.
3. In the rendered fat, sauté onion, celery, and bell pepper until softened, 8–10 minutes. Add garlic, paprika, and cayenne; cook 1 minute more.
4. Add soaked peas and chicken broth. Bring to a boil, then reduce to a low simmer. Cook for 45–55 minutes until peas are just tender.
5. Season generously with salt and black pepper. Return reserved bacon to the pot.
6. Meanwhile, cook rice separately according to package directions. Serve the peas ladled over rice, topped with sliced spring onions and hot sauce.

Cook's Notes: In the Lowcountry tradition, the peas and rice are often cooked together with just enough liquid for the rice to absorb — creating a drier, more unified dish. Either approach is authentic.