Description
Southern Hoppin’ John with Ham and Rice
Ingredients
1 cup dried black-eyed peas (or 2 cans, drained and rinsed)
1 tbsp olive oil
1 small onion, finely chopped
1 celery stalk, diced
2 cloves garlic, minced
1 medium carrot, diced
1 cup smoked ham, diced
1 cup long-grain white rice
3 cups chicken broth or water
1/2 tsp smoked paprika
1/4 tsp black pepper
1/4 tsp cayenne pepper (optional)
2 cups fresh spinach or collard greens, chopped
2 green onions, sliced (for garnish)
Fresh parsley, for garnish
Directions
Cook the Black-Eyed Peas:
If using dried peas, rinse and soak overnight. Drain, then cook in a pot of water for 30–40 minutes until tender. Drain and set aside.
Sauté the Aromatics:
Heat olive oil in a large pot or skillet over medium heat. Add chopped onion, celery, carrot, and garlic. Sauté for 5–6 minutes until softened.
Add the Ham & Spices:
Stir in the diced ham, smoked paprika, black pepper, and cayenne pepper. Cook for another 2 minutes to let the flavors combine.
Add Rice and Broth:
Add the uncooked rice to the pot and stir well. Pour in the chicken broth, bring to a boil, and reduce the heat to low. Cover and simmer for 15–18 minutes, until the rice is tender.
Finish with Greens & Peas:
Stir in the cooked black-eyed peas and fresh spinach (or greens) until wilted and heated through. Adjust seasoning as needed.
Serve:
Garnish with sliced green onions and fresh parsley. Serve hot for a cozy, comforting meal!
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4–6
Calories: 350 kcal per serving
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