Carolina Hoppin’ John Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
2 hrs
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Additional Time
12 hrs
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Servings
10
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Calories
448 kcal
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Course
Main Course, Soup, Lunch
Carolina Hoppin’ John Recipe
Description
The Carolina Hoppin' John Recipe combines cowpeas soaked overnight with thick-cut bacon, onions, celery, carrots, garlic, and fresh thyme simmered in chicken stock. Once the cowpeas are tender, long-grain rice and chopped collard greens are stirred in to cook until the rice absorbs the flavorful broth and the collards soften. The bacon fat cooks the aromatics gently before the stock and spices are added, concentrating the smoky, savory flavors.
The dish yields a comforting texture from the creamy rice and tender beans, balanced by the slight bite of collard greens and a subtle kick from crushed red pepper flakes. The methodical simmering ensures the beans retain shape without becoming mushy, and the collards contribute an earthy green component.
Generally served warm, this Hoppin' John functions as a main course or a side, offering a filling and flavorful option for a home-cooked meal. Toppings like sliced green onions can add brightness and freshness.
To store leftovers, keep covered in the refrigerator for up to five days or freeze for three months, thawing before reheating gently on the stove with a bit of chicken stock. Soaking the beans overnight is recommended, but a quick boil and hour soak or skipping soaking altogether are acceptable alternatives. Avoid boiling rapidly to keep cowpeas intact, and vinegar can be added at the end if a tangy balance is desired.
Ingredients
- 2 cups cowpeas
- 1 pound Bacon sliced into 1” pieces, thick-cut
- 1 yellow onion peeled small diced
- 4 celery medium diced stalks
- 2 carrot peeled medium diced
- 2 garlic finely minced cloves
- 8 cups chicken stock
- 5 thyme sprigs, fresh
- ¼ teaspoon red pepper flakes crushed
- 2 cups long-grain rice
- 3 cups collard leaves stems removed, packed torn
- salt to taste
- black pepper to taste
Instructions
- Add the beans to a container and pour in water until it is about 6” over the beans. Cover and set aside overnight or for at least 12 hours.
- The next day, drain and rinse the beans, and set aside.
- In a large pot add in the bacon over medium-low heat and cook until the bacon is browned but not completely crisp.
- Remove the bacon and set aside. Drain off about ½ of the rendered bacon fat and then turn the heat down to low.
- Add in the onions, celery, carrots, and garlic and cook for 3-4 minutes just to quickly and gently sweat/sauté them.
- Next, add in the soaked cowpeas, cooked bacon, chicken stock, thyme, pepper flakes, salt, and pepper, and cook for 45-60 minutes over low to medium heat or until soft and tender.
- Stir in the rice and collards, cover with a lid and cook over low heat for another 25-30 minutes or until the rice is cooked and the liquid is absorbed.
- Serve with optional sliced green onions.
Notes
- Soak cowpeas overnight for best texture or use a quick boil and an hour soak as alternatives.
- To store, refrigerate covered up to 5 days or freeze for up to 3 months; thaw before reheating gently with chicken stock.
- Add 1-2 tablespoons cider vinegar near the end to balance flavors if desired, but it's optional.
- Cook the beans slowly to keep them intact and avoid mushy texture.
- This dish is best served soon after cooking but can be kept warm over low heat for 3-4 hours before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 448 kcal
% Daily Value*
| Calories | 448kcal | 22% |
| Carbohydrates | 47g | 16% |
| Protein | 17g | 34% |
| Fat | 21g | 32% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 36mg | 12% |
| Sodium | 591mg | 25% |
| Potassium | 512mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 2654IU | 53% |
| Vitamin C | 7mg | 8% |
| Calcium | 61mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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