Black-Eyed Peas and Rice (Hoppin' John)

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Eating Black-Eyed Peas and Rice, also known as Hoppin’ John, is a New Year’s Day tradition in the South! It is said that eating black-eyed peas will bring good luck and prosperity in the new year, and most southerners are more than happy to honor this age-old custom.

But, southern-style Black-Eyed Peas and Rice is not just a recipe for New Year’s Day; it’s a nutritious and versatile dish and can be enjoyed as a side or as a tasty main dish for lunch or dinner all year long.

A bowl of cooked black-eyed-peas and rice, also called hoppin' john.

If you have never had black-eyed peas and rice, aka hoppin’ john, you are in for a treat. It’s budget-friendly, coming in at less than ten dollars for eight servings, super easy to make, and full of wholesome goodness. It’s sure to be a big hit with your family or friends, and, who knows, it may just bring you good luck!

Ingredient notes:

Ingredients to make Hoppin' John including dried black-eyed peas and chicken stock.

Black-Eyed Peas – it all starts with an inexpensive bag of dried black-eyed peas. You can substitute fresh peas if you can find them or use frozen peas as well.
Cooked rice – I use two bags of Success Boil-in-Bag Basmati Rice as a shortcut in this recipe. However, you are welcome to use any type of rice you prefer, including brown rice, yellow rice, or long-grain white rice. You can also use instant.
Ham hocks – often referred to as pork knuckles, add great flavor and are traditionally what is used to season all varieties of southern peas, including purple hull peas and white acre peas. You can substitute a ham bone, ham shank, leftover baked ham, leftover grilled ham, bacon, smoked pork chops, and even smoked turkey legs or wings.

You will also need chicken stock, olive oil, a yellow onion, red wine vinegar, fresh garlic, crushed red pepper flakes, kosher salt, and ground black pepper.

A complete list of all of the ingredients and their measurements is available below in the recipe card.

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Ingredient notes:
How to make black-eyed peas and rice (Hoppin’ John):
Why it’s called Hoppin’ John:
Sides to serve with this recipe:
Recipe variations:
Recipe FAQs:
Sharon’s tips:
More black-eyed pea recipes:
📋 Recipe:

How to make black-eyed peas and rice (Hoppin’ John):

Before you begin cooking the dried peas, they need to be rehydrated. You can do this by soaking them overnight in a large 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 by at least an inch.

A clear glass bowl of dried black-eyed-peas.

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. 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.

Cooking onions and a ham hock in a saucepan.

Finally, add the hydrated 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.

Cooked black-eyed-peas and a ham hock in a saucepan.

Season with salt and pepper if needed and serve immediately over hot cooked rice. If desired, garnish with chopped parsley or chives before serving, and add a dash or two of pepper sauce or hot sauce.

Southern Hoppin' John served up with rice and corn muffins

Why it’s called Hoppin’ John:

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

Sides to serve with this recipe:

Because of the amount of protein in black-eyed peas and rice, it can be served as a standalone main dish.

Traditionally black-eyed peas are served with collard greens, smoked ham, or pulled pork. A big slice of southern cornbread with buttermilk, old-fashioned cornbread, or hoe cakes is mandatory.

Recipe variations:

You can change things up a bit and add chopped-up ham or cooked andouille sausage. A can of diced tomatoes or diced tomatoes and green chilies (Rotel). A bell pepper, which has been seeded and chopped, or two chopped celery ribs.

Recipe FAQs:

Can you make it ahead?

This recipe can be made up to 48 hours ahead. Separately store the peas and the rice covered in the refrigerator.

When you are ready to serve them, reheat them on the stove or in the microwave. The peas tend to thicken when refrigerated, so you may need to add more water or chicken stock to thin them out a bit.

Can you make this recipe in a crockpot?

To make this recipe in a crockpot or slow cooker, saute the onions and garlic in olive oil as directed. Add this along with the rest of the ingredients (except the rice) to your crockpot or slow cooker. Cook on high for four hours or low for eight hours.

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. Add additional water or chicken stock if you need more liquid.

Can you make this recipe with fresh black-eyed peas?

To make this recipe with fresh or frozen black-eyed peas, follow the recipe as directed, but substitute two pounds of peas and only cook for about 20 minutes.

Is there a faster way to rehydrate the peas?

If you don’t have time to let your peas rehydrate overnight, you can use the quick-soak method, which will take just a little over an hour.

Add the peas to a medium-sized 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 it, 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.

Sharon’s tips:

I do not recommend substituting canned black-eyed peas in this recipe.
You can substitute bacon grease for olive oil.

More black-eyed pea recipes:

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 recipes here.

★★★★★ If you make this recipe, please leave a comment and give it a star rating. I would love to know how you liked it!

Thank you so much for visiting Grits and Pinecones!

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** This recipe was originally published on December 28, 2016.

Black-Eyed Peas and Rice (Hoppin’ John)