Hoppin’ John – a Southern-Style Recipe

Eating Hoppin’ John, which is black-eyed peas over rice, is a New Year’s Day tradition in the South, thought by many to bring good luck and prosperity in the new year. Earthy, tender, and protein-packed black-eyed peas are as nutritious as they are delicious.

Hoppin’ John is a versatile dish, and it can be enjoyed as a side dish or as a tasty main dish for lunch or dinner. If you have never had it, you are in for a treat. It is sure to be a big hit with your family or friends, combined with white or brown rice and full of wholesome goodness.  And, who knows, it may just bring you good luck!

Where did the name come from?

A quick search on the internet brings up various theories, but I like this one from History.com, which speculates that it was named after an old, hobbled man called hoppin’ John, known for selling peas and rice on the streets of Charleston. 

Here’s what’s in it:

The ingredient list for Hoppin’ John is simple, and it starts with a bag of dried black-eyed peas. Of course, you can also substitute fresh if you can find them, or use frozen ones. 

You will also need cooked white or brown rice, a ham hock or shank, chicken stock, olive oil,  a yellow onion, red wine vinegar, fresh garlic, crushed red pepper flakes, kosher salt, and ground black pepper. Not pictured: rice and olive oil. 

Here’s how to make it:

1. Before you begin cooking the dried peas, you need to rehydrate them.  You can do this by soaking them overnight in a bowl or pot of cold water and allowing them to stand for at least six to eight hours. Be sure to check the peas and add more water if necessary to keep them covered.  Once rehydrated, drain the peas and rinse thoroughly with fresh water. At this point, they are ready to cook.
2. Add the olive oil to a large pot or dutch oven over medium-high heat. Then, add the chopped onions and ham hock or shank and saute until the onions are tender, which should take four to five minutes. Add the garlic and saute for about one minute.
3. Finally, add the peas, chicken stock, red wine vinegar, and crushed red pepper flakes. Bring to a boil and reduce the heat to low. Cover the pot and let the peas simmer for 45-60 minutes, or until they are tender.
4. Season with salt and pepper and serve immediately over hot cooked white or brown rice. If desired, garnish the Hoppin’ John with parsley or chives.

What to serve it with:

Because of the amount of protein contained in black-eyed peas, Hoppin’ John can be served as a stand-alone main dish for lunch or dinner. According to tradition, on New Year’s Day, it is most often served with collards, cornbread, and pork. Otherwise, it can be eaten anytime for a flavorful, nutritious, and inexpensive meal. 

Make it ahead:

This recipe for Hoppin’ John can be made up to 48 hours ahead. Separately store the peas and the rice covered in the refrigerator. Reheat each on the stove or in the microwave when you are ready to serve. The peas tend to thicken when refrigerated, so you may need to add more water or chicken stock to thin them out a bit.  

Leftovers and storage:

Leftovers can be stored covered in the refrigerator for up to four days. They can also be frozen in an airtight container for several months. To reheat, place them in a saucepan on the stove over medium-low heat. Feel free to add additional water or chicken stock if you need more liquid. 

Sharon’s tips:

• While fresh, rehydrated, or frozen black-eyed peas can be substituted, do not substitute canned. 
• Optionally, you can also spice things up a bit and add any or all of the following ingredients to the peas while the peas are cooking: a handful of chopped up ham or sausage, a can of diced tomatoes, or diced tomatoes and green chilies, a bell pepper, which has been seeded and chopped, or two chopped celery ribs. The flavor variations are endless.
• If you don’t have time to let your peas rehydrate overnight, you can use the quick-soak method, which will take a little over an hour. Add the peas to a medium-size saucepan over medium-high heat, cover with water and bring to a rapid boil. Continue boiling the peas for two more minutes. Remove the pan from the heat, cover, and let sit for at least an hour. Add more water as necessary to make sure your peas are covered with at least an inch of water.  Drain and rinse with fresh water.
• If you are lucky enough to have fresh peas, follow the directions for cooking them, except do not hydrate before cooking. Fresh will also not take quite as long to cook. 
• To make this recipe in a Crockpot or slow cooker, saute the onions and garlic as directed. When they are done, put them and the rest of the ingredients in your Crockpot or slow cooker. Cook on high for four hours or low for eight hours. Do not include the rice. 
• I like to use boil-in-bag Basmati rice in this recipe. It cooks in ten minutes and the rice doesn’t get gummy or sticky. You can use any type of rice you prefer. 

Related recipes:

Besides Hoppin’ John, other recipes traditionally eaten on New Year’s Day include Black-Eyed Pea Hummus, Southern Black-Eyed Peas, Black-Eyed Pea Salad,  Mary’s Healthy Collard Greens, Brown Sugar Bourbon Glazed Ham, Chili Rubbed Pork Tenderloin with Apricot Glaze, Traditional Cornbread, and Hoecakes. 

If you are looking for other menu ideas or suggestions, check out all of my Southern Pea recipes here, all of my Southern-style recipes here, or all of my New Year’s themed recipes here.

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5 from 6 votes

Hoppin' John Recipe

Eating Hoppin' John, which is black-eyed peas over rice, is a New Year's Day tradition in the South, thought by many to bring good luck and prosperity in the new year. Earthy, tender, and protein-packed black-eyed peas are as nutritious as they are delicious.

Course Main Dish, Side Dish

Cuisine American, Southern

Prep Time 10 minutes

Cook Time 1 hour

Rehydrating time 8 hours

Total Time 9 hours 10 minutes

Servings 8 servings

Calories 253kcal

Author Sharon Rigsby

Ingredients

• ▢ 1 pound dried black-eyed peas
• ▢ 3 cups chicken stock
• ▢ 1 ham hock or shank
• ▢ 1 tablespoon olive oil
• ▢ 1 yellow onion medium, chopped
• ▢ 2 tablespoons red wine vinegar
• ▢ 4 cloves garlic finely minced
• ▢ 1 pinch crushed red pepper flakes
• ▢ ½ teaspoon kosher salt
• ▢ ¼ teaspoon ground black pepper
• ▢ 3 cups cooked white or brown rice see notes

Instructions

• Before you begin cooking the dried peas, you need to rehydrate them.  You can do this by soaking them overnight in a bowl or pot of cold water and allowing them to stand for at least six to eight hours. Be sure to check the peas and add more water if necessary to keep them covered.  Once rehydrated, drain the peas and rinse thoroughly with fresh water. At this point, they are ready to cook.
• Add the olive oil to a large pot or dutch oven over medium-high heat. Add the chopped onions and ham and saute until the onions are tender, which should take about four to five minutes. Add garlic and saute for about one minute.
• Add the peas, chicken stock, red wine vinegar, and crushed red pepper flakes. Bring to a boil and reduce the heat to low. Cover the pot and let the peas simmer for 45-60 minutes, or until they are tender. Season with salt and pepper and serve over cooked rice. If desired, garnish with parsley or chives.

Notes

While fresh, rehydrated, or frozen black-eyed peas can be substituted, do not substitute canned peas.

Optionally, you can also spice things up a bit and add any or all of the following ingredients to the peas while the peas are cooking: a handful of chopped up ham or sausage, a can of diced tomatoes, or diced tomatoes and green chilies, a bell pepper, which has been seeded and chopped, or two chopped celery ribs. The flavor variations are endless.

If you don't have time to let your peas rehydrate overnight, you can use the quick-soak method, which will take a little over an hour. Add the peas to a medium-size saucepan over medium-high heat, cover with water and bring to a rapid boil. Continue boiling the peas for two more minutes. Remove the peas from the heat, cover, and let sit for at least an hour. Add more water as necessary to make sure your peas are covered with at least an inch of water.  Drain and rinse with fresh water.

If you are lucky enough to have fresh peas, follow the directions for cooking them, except do not hydrate before cooking. Fresh peas will also not take quite as long to cook. 

To make this recipe in a Crockpot or slow cooker, saute the onions and garlic as directed, and when they are done, put them and the rest of the ingredients in your Crockpot or slow cooker. Cook on high for four hours or low for eight hours. 

Leftovers can be stored covered in the refrigerator for up to four days. They can also be frozen in an airtight container for several months. To reheat, place them in a saucepan on the stove over medium-low heat. Feel free to add additional water or chicken stock if you need more liquid. 

This recipe can be made up to 48 hours ahead. Separately store the peas and the rice covered in the refrigerator and reheat each on the stove or in the microwave when you are ready to serve. The peas tend to thicken when refrigerated, so you may need to add more water or chicken stock to thin them out a bit.  

I like to use boil-in-bag Basmati rice in this recipe. It cooks in ten minutes, and the rice doesn't get gummy or sticky. You can use any rice you prefer. 

 

Nutrition

Calories: 253kcal | Carbohydrates: 33g | Protein: 8g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 1280mg | Potassium: 227mg | Fiber: 3g | Sugar: 1g | Vitamin A: 100IU | Vitamin C: 3.3mg | Calcium: 30mg | Iron: 2.3mg

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** This recipe was originally published on December 28, 2016. It was republished on December 28, 2020, with new photos and expanded directions and tips.