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white bowl of black eyed peas and rice

Southern Black-eyed Peas and Rice aka Hoppin John

A classic black eyed peas and rice dish popular down South as a New Year’s Day staple. Rich and smoky, this fiber rich Hoppin John recipe is super comforting.
Prep Time: 5 minutes
Cook Time: 2 hours
Course: Side Dish
Cuisine: southern
Servings: 12 people
Calories: 246kcal
Author: Marwin Brown

Ingredients

  • pound  dried black-eyed peas fresh can be substituted
  • 2 tbsp olive oil
  • 2 large smoked turkey wings diced
  • 1 large yellow onion diced
  • 4 cloves garlic diced
  • 1 bell pepper yellow, orange, red, or green, diced
  • 3 celery stalks diced
  • 1 tbsp kosher salt
  • 1 tbsp smoked sweet paprika
  • 1/2 tbsp black pepper
  • 1/2 tsp cayenne pepper
  • 1/2 tbsp garlic powder
  • 1 tsp dried oregano
  • cups  chicken stock
  • bay leaves
  • 3 fresh thyme sprigs

Instructions

  • If using dried black-eyed peas, put them in a large pot and cover with about 4 inches of water. Soak the peas overnight, then drain the water (reserve 2 cups of the liquid for later) and rinse. If you're pressed for time, boil the peas for 2-3 minutes, remove pot from heat and let soak for an hour.
  • Heat the oil in a large pot over medium heat. Add the smoked turkey and sauce for 2 minutes per side. Remove the wings and set aside.
  • Add onion, peppers, celery and garlic to the pot and cook, stirring, about 3 minutes. Add a pinch or two of the seasoning to the vegetables as you saute.
  • Add the spices and cook until the entire mixture is coated with the spices, about 2 minutes.
  • Pour in the stock and reserved water, and drop in the bay leaves. Add the turkey wings back to the pot along with more seasoning and the fresh thyme sprigs.
  • Add the peas to the pot and simmer until the peas are very soft, about 1 to 1 1/2 hours.
  • Taste for seasonings, and add more if desired. Discard the bay leaves and thyme sprigs, then transfer the black-eyed peas to a serving bowl. Serve with rice.

Notes

  • If using dried black-eyed peas, put them in a large pot and cover with about 4 inches of water. Soak the peas overnight, then drain the water and rinse. If you're pressed for time, boil the peas for 2-3 minutes, remove the pot from heat and let soak for an hour.
  • When sauteing the vegetables, add the spices and cook until the entire mixture is coated with the spices, about 2 minutes.
  • Add the prepared peas to the pot and simmer until the peas are very soft, about 1 to 1 1/2 hours.
  • For more flavor reserve 1-2 cups of the soaking liquid and add back to broth when cooking.
  • If you prefer to make this a true one-pot dish add a bit more stock or water for the rice to cook fully

Nutrition

Calories: 246kcal | Carbohydrates: 29g | Protein: 17g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 22mg | Sodium: 719mg | Potassium: 636mg | Fiber: 5g | Sugar: 5g | Vitamin A: 668IU | Vitamin C: 15mg | Calcium: 59mg | Iron: 4mg
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