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best hoppin john recipe

Best hoppin john recipe

The best hoppin' John recipe: a quick, healthy, and flavorful dish combining tender black-eyed peas, rice, and a vibrant spice blend, traditionally eaten for good luck.
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Prep Time 10 minutes
Cook Time 30 minutes
Soak Time 1 minute
Total Time 40 minutes
Servings: 4 people
Course: Main Course, Side Dish
Cuisine: American, Southern
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Base Ingredients
  • 1 cup dried black-eyed peas soaked overnight and drained
  • 1 cup uncooked white rice
  • 2 cups water or chicken/vegetable broth
  • 2 tablespoons olive oil
  • 1 onion diced
  • 3 cloves garlic minced
Spice Blend
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper adjust to taste
  • Salt and pepper to taste

Equipment

  • Large Saucepan or Pot

Method
 

  1. Heat the olive oil in a large saucepan over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
    2 tablespoons olive oil, 1 onion
  2. Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
    3 cloves garlic
  3. Stir in the soaked and drained black-eyed peas, uncooked rice, cumin, smoked paprika, and cayenne pepper. Cook for 1-2 minutes, until the mixture is well combined.
    1 cup dried black-eyed peas, 1 cup uncooked white rice, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon cayenne pepper
  4. Add 2 cups of water (or broth) to the saucepan and bring to a boil. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the liquid has been absorbed and the rice is tender.
    2 cups water
  5. Fluff with a fork, season with salt and pepper to taste, and serve hot.
    Salt and pepper

Notes

Soak the black-eyed peas overnight to reduce cooking time and improve digestibility. Use high-quality spices. For more flavor, you can sauté diced bacon or ham hock with the onions. Consider adding diced bell peppers or fresh herbs during the last 10 minutes of cooking.