Can I Use Canned Black-Eyed Peas Instead Of Dried?

Yes. They cook faster, so reduce your simmer time. Just drain the liquid first.

What If I Don’t Eat Pork?

Try turkey bacon, or skip meat completely. A pinch of smoked paprika keeps that smoky charm.

Is Hoppin’ John Supposed To Be Spicy?

Traditionally, it isn’t fiery hot. A pinch of red pepper flakes or hot sauce can boost the heat if you love a little zing.

Can I Make This In A Slow Cooker?

Absolutely. Brown the pork in a separate pan first. Then toss all the ingredients into the slow cooker on low for several hours. Stir in the rice close to the end.

It lets them soften faster. Some folks skip soaking, though the cooking time can stretch out. Soaking helps the peas absorb flavors better.

Does The Roasted Poblano Make It Too Spicy?

Poblanos are mild. They offer a touch of spice that often feels gentler than a typical jalapeño. You’ll likely sense the flavor more than the heat.

Any Tips For Leftovers?

Store them in a sealed container up to three days. Reheat with a splash of broth, so it doesn’t dry out. The taste can deepen after a night in the fridge.

Discover This Easy Hoppin’ John Recipe With A Twist

Name: Easy Hoppin’ John Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Southern
Ingredients: 1 cup dried black-eyed peas (soaked overnight) or 2 cans black-eyed peas, drained; 4 slices bacon, chopped (or 1 ham hock); 1 roasted poblano pepper, diced (chef Ryan’s original twist); 1 onion, chopped; 1 green bell pepper, chopped; 2 cloves garlic, minced; 1 cup uncooked white rice; 2 cups chicken broth (plus more if needed); 1 teaspoon salt; ½ teaspoon black pepper; Pinch red pepper flakes (optional)

Description

This gentle take on a Southern classic pairs black-eyed peas with rice and smoky pork for a cozy meal. An extra twist comes from a roasted poblano pepper that adds depth and mild heat.

EQUIPMENT:

Ingredients

Scale

1 cup dried black-eyed peas (soaked overnight) or 2 cans black-eyed peas, drained
4 slices bacon, chopped (or 1 ham hock)
1 roasted poblano pepper, diced (chef Ryan’s original twist)
1 onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1 cup uncooked white rice
2 cups chicken broth (plus more if needed)
1 teaspoon salt
1/2 teaspoon black pepper
Pinch red pepper flakes (optional)

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Instructions

Warm the pot: Set a pot over medium heat. Add bacon and let it sizzle until it turns golden.
Soften veggies: Stir in onion, bell pepper, roasted poblano, and garlic. Cook until everything begins to soften.
Add peas: Tip in the black-eyed peas. If using dried peas, confirm they’re pre-soaked. Canned peas can go right in.
Pour broth: Stir and add chicken broth. Include salt, black pepper, and a pinch of red pepper flakes if you like more kick.
Simmer: Cover and lower the heat. Let the pot bubble until peas feel tender (30 to 40 minutes for dried, about 15 minutes if canned).
Add rice: Mix in the rice. If the broth looks low, add a bit more. Keep the pot covered and cook another 20 minutes or so, stirring once or twice.
Check flavors: Lift the lid and sample. Adjust seasonings if you want more spice or salt.
Serve: Scoop into bowls. A sprinkle of chopped green onion or parsley on top brings color.

Notes

Why the roasted poblano? This pepper provides a mellow spark that sets this version apart. It adds gentle smoke and warmth without dominating the dish.
For a meat-free option, swap bacon for smoked paprika. You’ll still get a bit of smoky character.
Use brown rice instead of white if you crave a hearty twist. Add a few extra minutes of cook time.

Nutrition

Serving Size: 1 Serving
Calories: 350 kcal
Sodium: 550 milligrams
Fat: 10g
Carbohydrates: 45g
Fiber: 8g
Protein: 18g