Hoppin’ John is a Southern classic that combines hearty black-eyed peas, smoky ham, and perfectly cooked rice for a dish full of tradition and comfort. Growing up, Hoppin’ John was always on the table during New Year’s celebrations, bringing with it the promise of good luck and prosperity. This dish is a staple of Southern cuisine, loved for its simplicity and robust flavors.
A Southern food classic
Southern cuisine is a celebration of flavor and tradition, and Hoppin’ John is no exception. I remember gathering around the table with family, the aroma of smoked ham and black-eyed peas filling the air. It was more than just a meal; it was a reminder of where we came from and the traditions we carry forward. Every spoonful of Hoppin’ John feels like a warm embrace, connecting me to generations of Southern cooks who have passed down this recipe with love.
Ingredients
How to make Hoppin’ John
Hoppin’ John comes together in a few simple steps. Start by cooking the bacon until it’s crisp, then sauté the Holy Trinity of onions, bell peppers, and celery. Add garlic and seasonings to build a rich base.
Simmer the black-eyed peas with a smoky ham hock until tender and flavorful. Cook the rice separately, and combine everything for a dish that’s both comforting and satisfying. Garnish with fresh scallions and parsley for the perfect finishing touch.
Serving suggestions
Serve Hoppin’ John hot in a large bowl with a generous helping of rice. Pair it with cornbread or collard greens for a complete Southern feast.
It’s perfect for gatherings, potlucks, or a cozy family dinner. For added flavor, drizzle with a bit of hot sauce or enjoy with a side of fried okra.
Storage tips
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, warm the dish in a skillet over low heat, adding a splash of chicken broth if needed to loosen the consistency. You can also freeze portions for up to two months; thaw overnight in the fridge before reheating.
Southern farewell
Hoppin’ John is more than just a dish; it’s a tradition steeped in Southern culture and history. Every bite is a reminder of home, family, and the joy of sharing a meal.
I hope this recipe brings warmth and comfort to your table. Try it, and let it become a cherished tradition in your kitchen too.
Hoppin’ John
Equipment
- Dutch oven or skillet
- Rice Cooker or Medium Saucepan
- Wooden Spoon or Silicone Spoon
- Ladle
Ingredients
- 2 slices thick-cut bacon chopped
- 1 1/2 cups diced yellow onion
- 1 cup diced green bell pepper
- 1 cup diced celery
- 3 garlic cloves chopped (about 1 Tbsp.)
- 1 tsp. chopped fresh thyme
- 1/2 tsp. black pepper
- 1/4 tsp. cayenne pepper
- 1 1/2 tsp. kosher salt divided
- 5 cups chicken broth homemade or low-sodium preferred
- 1 pound black-eyed peas fresh or frozen
- 1 small smoked ham hock
- 1 tablespoon white vinegar
- 1 1/2 cups long-grain rice cooked according to package directions
- Fresh scallions and parsley for garnish
Instructions
- Place the chopped bacon in a Dutch oven or large skillet. Cook over medium-high heat, stirring occasionally, until it begins to crisp. This should take about 6 minutes.
- Add the diced onion, bell pepper, and celery to the skillet. Stir in the garlic, thyme, black pepper, cayenne, and 1 teaspoon of salt. Cook while stirring occasionally until the onions are tender, about 8 minutes.
- Pour in the chicken broth, then add the black-eyed peas and ham hock. Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to medium-low and let it simmer uncovered. Cook for 30-40 minutes, stirring occasionally, until the peas are tender and the liquid has reduced.
- While the peas are simmering, prepare the rice according to the package directions. Set aside when done.
- Taste the black-eyed peas and adjust the seasoning if needed. Remove the ham hock, shred some of the meat, and stir it back into the peas. Serve the Hoppin’ John over a generous portion of rice in a bowl. Garnish with scallions and parsley for a fresh touch.
