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Brief Overview
Hoppin’ John is more than just a bowl of black-eyed peas and rice. It carries a sense of tradition that stretches far beyond the dinner table. This hearty dish is often served on New Year’s Day across the American South, believed to bring luck and prosperity for the year ahead.
Rooted in comfort and built around staple ingredients, Hoppin’ John represents the resourcefulness and warmth of Southern cooking. It is a dish that welcomes adaptation but remains grounded in the same simple pleasures that made it a household favourite generations ago.
What Is Hoppin’ John?
Hoppin’ John is a one-pot meal made from black-eyed peas and rice, most often simmered with smoky pork such as bacon or ham hock. It is traditionally served alongside collard greens and cornbread, forming a trio that blends flavour with symbolism.
The peas stand for coins, the greens for paper money, and the cornbread for gold. While the tradition may vary across families and regions, the dish itself remains a comforting constant. It is a familiar presence at gatherings, family dinners, and community tables.
Ingredients and Taste
The soul of Hoppin’ John lies in its few, honest ingredients. Black-eyed peas offer a soft texture with an earthy, nutty flavour that pairs beautifully with the smokiness of pork. Long grain rice provides structure and absorbs the seasoning during cooking.
Onions, garlic, and celery often form the base of the dish, adding depth and savoury sweetness. Bay leaves or a dash of cayenne pepper may be added for subtle heat. The flavour is rich but balanced, offering comfort without heaviness.
As it cooks slowly, the broth thickens, coating the rice and peas with a savoury richness. The result is a dish that feels deeply satisfying, with every bite carrying the flavour of tradition and the warmth of home.
A Taste of History
Hoppin’ John’s roots reach into the Lowcountry of South Carolina, where African, Caribbean, and European culinary traditions blended over centuries. The dish is believed to have been brought by enslaved Africans, many of whom cultivated rice and legumes on coastal plantations.
Black-eyed peas themselves were introduced to the Americas from West Africa. Combined with rice, another staple from the same region, Hoppin’ John became a practical, nourishing meal. Over time, it evolved with regional customs and ingredients but never lost its foundation.
By the 1800s, the dish was documented in Southern cookbooks, firmly establishing its place in American food culture. Its role as a symbol of good fortune emerged during the Reconstruction era, when communities clung to meaningful traditions in the face of hardship.
Today, Hoppin’ John is still shared with friends and family every New Year’s Day, often with a touch of nostalgia and a hope for better days ahead. It remains a quiet but enduring symbol of resilience, adaptation, and the deep roots of Southern food.
How to make Traditional Hoppin’ John
Earthy black-eyed peas, smoky pork, and fluffy rice come together in this soul warming Southern classic. Hoppin’ John is traditionally served on New Year’s Day to bring prosperity, but its flavour makes it worthy of any time. Expect rich, savoury depth from slow simmered peas and a hint of heat from the optional hot sauce. See the recipe card at the bottom for printable directions
Ingredients
For the peas and aromatics
- 1 cup dried black-eyed peas, soaked overnight
- 4 cups water
- 1 small onion, finely chopped
- 1 celery stalk, finely chopped
- 1 small green bell pepper, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
For the flavour base
- 115g (4 oz) smoked pork hock or bacon
- 1 teaspoon dried thyme
- 1 bay leaf
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
For the rice
- 1 cup long grain white rice, rinsed
- 2 cups low sodium chicken broth or water
For serving (optional but traditional)
- Sliced spring onions
- Hot sauce
- Cornbread or collard greens on the side
Cooking Instructions
Step 1: Prepare the black-eyed peas
Drain the soaked peas and rinse under cold water. Place them in a saucepan with 4 cups of fresh water. Bring to a boil, then simmer uncovered for 10 minutes. Drain and set aside. This short boil helps remove any bitterness and softens the peas.
Step 2: Sauté the aromatics
In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion, celery, bell pepper, and garlic. Cook for 6 to 8 minutes until softened and fragrant. Stir occasionally to avoid browning the garlic.
Step 3: Build the flavour base
Add the smoked pork hock or chopped bacon to the pot. Stir well to combine with the aromatics. Cook for another 5 minutes, allowing the meat to render its flavour into the mixture.
Step 4: Season and simmer
Stir in the pre-cooked black-eyed peas, thyme, bay leaf, crushed red pepper flakes (if using), and a pinch of salt and pepper. Pour in 2 cups of water. Bring to a gentle boil, then reduce to a simmer. Cover and cook for 45 minutes, stirring occasionally. The peas should be tender but not mushy.
Step 5: Cook the rice
While the peas simmer, bring 2 cups of chicken broth or water to a boil in a separate saucepan. Add the rinsed rice, reduce the heat, cover, and simmer for 18 minutes or until the liquid is absorbed and the rice is tender. Remove from heat and let rest for 5 minutes before fluffing with a fork.
Step 6: Combine peas and rice
Remove the pork hock or bacon from the pea mixture. If using hock, shred the meat and discard the bone and skin. Return the meat to the pot. Taste and adjust seasoning. Fold in the cooked rice gently to avoid breaking the grains.
Step 7: Rest and allow flavours to settle
Turn off the heat and let the Hoppin’ John sit covered for 10 minutes. This resting period helps the rice soak up more of the seasoned broth and develop a fuller flavour.
Step 8: Prepare garnishes and sides
While the dish rests, slice some fresh spring onions. Warm some cornbread or prepare collard greens for a classic Southern pairing. If you like heat, keep hot sauce nearby.
Step 9: For Serving
Spoon the Hoppin’ John into bowls and garnish with spring onions. Serve hot with sides like cornbread or braised greens. A splash of hot sauce adds a punch for those who enjoy extra spice.
Final Step: Enjoy and store leftovers
Serve immediately while warm. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water or broth to loosen the texture.
Cooking Tips for Perfect Hoppin’ John
- Soak peas overnight to reduce cooking time and improve texture.
- Use smoked meat with bone, like hock or neck bone, for deeper flavour.
- Cook rice separately to control texture and avoid mushiness.
- Let it rest before serving to allow flavours to meld.
- Taste and adjust seasoning near the end of cooking when the broth has reduced.
- Add greens or tomatoes for a regional twist without straying from tradition.
Hoppin’ John (Black-Eyed Peas and Rice)
Ingredients
For the peas and aromatics
- 1 cup dried black-eyed peas soaked overnight
- 4 cups water
- 1 small onion finely chopped
- 1 celery stalk finely chopped
- 1 small green bell pepper finely chopped
- 2 cloves garlic minced
- 2 tablespoons vegetable oil
For the flavour base
- 115 g 4 oz smoked pork hock or bacon
- 1 teaspoon dried thyme
- 1 bay leaf
- 1/2 teaspoon crushed red pepper flakes optional
- Salt and freshly ground black pepper to taste
For the rice
- 1 cup long grain white rice rinsed
- 2 cups low sodium chicken broth or water
For serving (optional but traditional)
- Sliced spring onions
- Hot sauce
- Cornbread or collard greens on the side
Instructions
- Drain the soaked peas and rinse under cold water. Place them in a saucepan with 4 cups of fresh water. Bring to a boil, then simmer uncovered for 10 minutes. Drain and set aside. This short boil helps remove any bitterness and softens the peas.
- In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion, celery, bell pepper, and garlic. Cook for 6 to 8 minutes until softened and fragrant. Stir occasionally to avoid browning the garlic.
- Add the smoked pork hock or chopped bacon to the pot. Stir well to combine with the aromatics. Cook for another 5 minutes, allowing the meat to render its flavour into the mixture.
- Stir in the pre-cooked black-eyed peas, thyme, bay leaf, crushed red pepper flakes (if using), and a pinch of salt and pepper. Pour in 2 cups of water. Bring to a gentle boil, then reduce to a simmer. Cover and cook for 45 minutes, stirring occasionally. The peas should be tender but not mushy.
- While the peas simmer, bring 2 cups of chicken broth or water to a boil in a separate saucepan. Add the rinsed rice, reduce the heat, cover, and simmer for 18 minutes or until the liquid is absorbed and the rice is tender. Remove from heat and let rest for 5 minutes before fluffing with a fork.
- Remove the pork hock or bacon from the pea mixture. If using hock, shred the meat and discard the bone and skin. Return the meat to the pot. Taste and adjust seasoning. Fold in the cooked rice gently to avoid breaking the grains.
- Turn off the heat and let the Hoppin’ John sit covered for 10 minutes. This resting period helps the rice soak up more of the seasoned broth and develop a fuller flavour.
- While the dish rests, slice some fresh spring onions. Warm some cornbread or prepare collard greens for a classic Southern pairing. If you like heat, keep hot sauce nearby.
- Spoon the Hoppin’ John into bowls and garnish with spring onions. Serve hot with sides like cornbread or braised greens. A splash of hot sauce adds a punch for those who enjoy extra spice.
- Serve immediately while warm. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water or broth to loosen the texture.
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