Pioneer Woman Hoppin John Recipe
Copycat Pioneer Woman Hoppin John Recipe is such an amazing recipe! My family and I could not believe how good this simple dish tasted. The superstition says you should enjoy black-eyed peas on the first day of the new year and you will have great prosperity and health.
This easy recipe was so good, however I did make a substitute and use bacon instead of a ham hock, only because I had bacon at home and did not want to run to the store. Yes, I was being lazy on the first day of the year. Hoppin John is a basic black-eyed pea stew, but do not let that fool you because it is hearty and tastes good!
I started out by making my bacon pieces nice and crispy in the pot. Once they were I added the celery, onion and green pepper to the pot for a few minutes. Then added in the garlic for a minute. So they were nice and sauteed. Next went in the peas, chicken broth, bay leaf and spices.
I let everything boil and come together for an hour. I served with white rice, but you can also use brown rice. My hubby also wanted some Sugar Cornbread on the side. Everything was delicious and I can not wait to make Pioneer Woman Hoppin John Recipe again next year or maybe even next month! This is a must try meal and a must pin recipe, trust me!
Copycat Pioneer Woman Hoppin John Recipe
Print Recipe
Ingredients
- 1 whole Large Onion Diced
- 4 cloves Garlic Minced
- 1 whole Green Bell Pepper Diced
- 2 stalks Celery Diced
- 4 cups Soaked Black-eyed Peas
- 5 cups Low-sodium or No-sodium Chicken Broth
- 1 whole Ham Hock or 1/2 lb bacon cut into pieces
- Salt And Pepper to taste
- 1 heaping tsp Cayenne Seasoning
- 1 bay leaf
- White Or Brown Rice For Serving
Instructions
- Cook bacon pieces in a large pot over medium-high heat until crispy.
- Add onion, green pepper, and celery and stir.
- Cook for 3 to 4 minutes.
- Add in garlic and cook for another 1-2 minutes.
- Stir in rinsed beans, then add chicken broth, salt & pepper, and cayenne to taste.
- Bring to a boil, then reduce heat and cover the pot for 30 minutes.
- After 30 minutes, check the liquid level; if it's too soupy, cook with the lid off for another 15 - 30 minutes or so.
- If it's too thick, splash in a little more broth and keep covered for another 15-30 minutes.
- Taste for seasonings.
- Add more spice if needed.
- Serve over white or brown rice, making sure to get plenty of the cooking liquid spooned over the top.
- Or, you may mix the bean mixture with the rice before serving (that's what I did).
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Shelley is a boy mom, marine wife, and is blessed with an amazing family. She loves sharing recipes, travel reviews and tips that focus on helping busy families make memories.
This sounds very good but if you could add thin sliced and chopped steak that would be great
You’re recipe calls for blackeye beans , are they dry or canned?
We used canned. If you use dry it would take much longer to prepare.
The recipe actually calls for dry black eyed peas. She wasn’t too explicit about it but she did indicate that we’re soaked and that’s the way you prepare and cook dried peas. Generally they are soaked overnight.