The Recipe · No.740 · Hoppin' John

Hoppin' John, and Where to Source It

The flavor is in the pot liquor, so the peas simmer with a smoky ham hock until the broth is rich and porky, and then the rice cooks right in that same liquid instead of separately, soaking up all of it. Cook the rice apart and stir it in and you lose the whole point; the grain has to drink the seasoned broth.

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Published July 2026 · Sourcing verified 5 Jul 2026

Prep15 min
Cook1 hr
Makes6 servings
CuisineSouthern
Part One
The Ingredients — and where to get them
Black-eyed peas
Dried peas cooked from scratch for real texture and pot liquor. Fresh-crop dried peas cook creamiest.
1 lb
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Smoked pork
A ham hock or smoked jowl for the deep, smoky broth. A real smokehouse cut carries the dish.
1 hock
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Rice
Long-grain, cooked in the pot liquor so it soaks up the flavor. Carolina Gold is the heirloom choice.
1.5 cups
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Onion and celery
The aromatic base with a bay leaf. Fresh, bought local.
to taste
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One list, with a link to where to buy each one.
Part Two
The Method
  1. Simmer the peasSimmer the black-eyed peas with the smoked pork, onion, and bay until tender and the broth is rich.
  2. Pull the porkLift out the hock, shred the meat, and return it to the pot.
  3. Cook the rice in liquorAdd the rice with enough pot liquor to cook it, cover, and simmer until the rice is done and has drunk the broth.
  4. Rest and fluffRest off the heat, fluff, and serve with hot sauce and greens.
Part Three
The Toolkit

Dutch oven · Wooden spoon · Ladle

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