Hoppin’ John

Hoppin’ John is a classic New Year’s Day rice recipe from the south using smoked pork, rice, black eyed peas and the holy trinity of vegetables. 

If you’re looking to complete this meal, why not try my Collard Greens and Ultimate Cornbread for a lucky southern meal for the New Year?

Hoppin John Beans and Rice with Ham

HOPPIN’ JOHN

It’s New Year’s Eve, but this Hoppin’ John recipe will still have you eating black-eyed peas anyways. Fresh vegetables like green bell peppers, celery, and onions are paired with ham hock, black-eyed peas, and Cajun seasoning to create the perfect Southern-inspired dish.

Why New Year’s Day?

In the Southern United States, eating Hoppin’ John on New Year’s Day is lucky. If you eat your share, you’re said to have a prosperous year. Black-eyed peas are symbolic of pennies. In fact, in a traditional home, a coin is added to the pot during cooking or left under the plate while eating.

If you eat collard greens or cooked spinach alongside this meal, you’re furthering your luck due to the color similarities between these foods and cash.

For the rounding off of this lucky meal, add in some cornbread to represent gold! If you didn’t think that was enough, tradition says that leftover “Hoppin’ John” is called “Skippin’ Jenny.” Using leftovers like this is great for showing your frugality. This shows that you have a better chance of bringing yourself prosperity in the New Year.

The Perfect New Year’s Meal:

How to Make Hoppin’ John

  • Soak and Pick Through Beans: Soak the black-eyed peas overnight in water, discard floating beans. Look carefully for any rocks.
  • Cook Ham Hock: Sear your ham in a large dutch oven, this adds much more flavor to your recipe.
  • Sauté Vegetables: Cook the celery, onion, bell pepper and garlic in the oil that was in the pan until softened.
  • Add Liquids: Add broth and seasonings, simmering on low heat until reduced (this concentrates the flavors).
  • Cook Rice: Cook the rice in the reduced chicken broth, beans and ham.

Hoppin' Johns in white plate

Origins of Hoppin’ John:

Hoppin’ John, also known as Carolina peas and rice, is a dish that utilizes seasonings, peas, and rice. It’s served in the Southern region of America and can often be found with chopped onion and sliced or cubed meat added in for a complete meal.

For the meat, people often use bacon, ham hock, fatback, country sausage, or smoked turkey. However, vegetarian meat substitutes have been used as well.

If you don’t have black-eyed peas, you can use field peas. This is commonly done in the Low Country of South Carolina and Georgia with black-eyed peas being used in other regions of the South.

More Southern Side Dishes:

Alternatives to Ham Hock

If you don’t have or don’t like a ham hock, you might have noted all the other things that people use in this meal. Occasionally, you’ll see replacements like bacon, fatback, country sausage, or smoked turkey. If you choose to use any of these options, simple replace 1 smoked ham hock with 4 ounces of any other type of meat like above.

We like to use leftover Baked Ham from the holidays in this recipe.

Hoppin' John in orange dutch oven

Health Notes for Hoppin’ John

If you’re looking for good luck and good health, then there are a few healthy options that you can incorporate into the meal. First, exchange your white rice for a long grain Carolina gold rice or brown, medium grain rice. These types of rice are much healthier than white rice with lower GI ratings.

Next, try using olive oil over vegetable oil for a deeper flavor as well as a healthier result. Olive oil is excellent for those looking for a heart-healthy diet due to the levels of fat when compared to vegetable oil.

Lastly, make sure that you are using a low fat cut of meat like turkey rather than a ham hock. This will ensure that you are minimized the unhealthy fats in the meal while replacing them with healthier options and cuts.

Serve and Store:

  • Serve: Don’t leave out more than 2 hours, the recipe is cooked with meat and will grow bacteria after 2 hours.
  • Store: Store leftovers for up to 3 days in a sealed container.
  • Freeze: Hoppin’ John can be frozen in an air-tight container for up to 3 months. Thaw at half power in your microwave before heating through to prevent overcooking while defrosting.

Hoppin' John with Black Eyed Peas and Rice

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Hoppin' John

Hoppin' John is a classic New Year's Day rice recipe from the south using smoked pork, rice, black eyed peas and the holy trinity of vegetables. 
Yield 8 Servings
Prep Time 10 minutes
Cook Time 1 hour 55 minutes
Total Time 2 hours 5 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 8 ounces dried black-eyed peas
  • 1 ham hock plus
  • 1/4 cup vegetable oil
  • 2 stalks celery chopped
  • 1 yellow onion diced
  • 1 green bell pepper diced
  • 3 cloves garlic minced
  • 6 cups chicken broth
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon kosher salt
  • 2 bay leaves
  • 1 cup white rice uncooked

Instructions

  • Soak the black-eyed peas overnight in water, discard floating beans, drain them and pick through the beans making sure there are no rocks.
  • In a large dutch oven add the ham and oil on medium heat and cook the meat for 4-5 minutes searing it on all sides then add in the celery, onion, bell pepper and garlic and cook an additional five minutes.
  • Add in the chicken broth, cajun seasoning, salt and bay leaves, and cook, uncovered for 90 minutes (there should be about 2 cups of liquid left).
  • Add in the peas and rice, cover and cook on low for 20 additional minutes then remove the lid, fluff and serve.

Nutrition

Calories: 314kcal | Carbohydrates: 39g | Protein: 14g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 18mg | Sodium: 992mg | Potassium: 631mg | Fiber: 4g | Sugar: 3g | Vitamin A: 360IU | Vitamin C: 26mg | Calcium: 62mg | Iron: 3mg
Keyword: Hoppin' John

Hoppin' John collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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Comments

    1. In step 1, I talk about soaking them overnight in water before using them the next day. But then yes, you’ll add in the soaked beans in step 4. Hope this clears up any confusion.

      1. I’m back after making this twice! I use a package of Tasso, which I dice. My teenage boys enjoy this dish, and I like it because it does not require a lot of meat. A healthier take on jambalaya. Lots of servings…

  1. Love this recipe. Don’t just serve this on New Year day, I am serving this up on game day. Thank you for sharing.

  2. I grew up in South Texas and had not heard of this until recently! Of course, we aren’t the “true” South, but oh well. I can’t wait to try this soon!

  3. Thanks for including all ways this recipe can be varied. Definitely helpful for those of us who don’t live in the South and have trouble finding the authentic ingredients!

  4. Yes… maybe Hoppin’ John is a holiday meal, but I made it last night. We really enjoyed it! Easy to make and delicious to eat! Will be making it again. Plus, I am sharing the recipe with with my sister.

  5. This was a great way of incorporating black eyed peas in a new way into your New Years Day. We loved it!

  6. The photo shows the ham is diced. You never say to dice the ham, and you never say when to add the black-eyed peas. This recipe is incomplete. Thank god for youtube

    1. I was thinking the same thing. She never said to do anything to the ham hock. I kept visioning this hunk of meat in the dish. lol
      I assumed she either shredded it or cut if up.