Hoppin’ John is the Southern pot of black-eyed peas, smoky ham and rice that turns up on tables across the South every New Year’s Day. The peas are said to bring luck for the year ahead, and the whole thing costs very little to make, which might be the best part of the tradition.
Quick answer: Soak 1 pound of dried black-eyed peas overnight. Crisp 4 slices of bacon in a Dutch oven, soften onion, bell pepper and celery in the fat, then add the peas, a smoked ham hock, 6 cups of chicken broth, bay leaf, thyme, smoked paprika and cayenne. Simmer 45 to 60 minutes until tender, shred the ham back in and serve over rice with green onions and hot sauce.
It is a humble, honest dish. The ham hock does most of the work, slowly giving the broth a deep, smoky flavor while the peas turn creamy inside and still hold their shape. A spoonful over white rice makes a full meal, and leftovers taste even better the next day.
Why You’ll Love This Hoppin’ John
- One pot: everything simmers in a single Dutch oven.
- Budget friendly: dried peas, rice and one ham hock feed six people.
- Big flavor, little effort: bacon, smoked ham and smoked paprika do the seasoning for you.
- A lucky tradition: it is the classic first meal of the year in the South.
- Freezer friendly: make a double batch and freeze half for a busy night.
Ingredients You’ll Need
The full amounts are in the recipe card below. Here is what each ingredient brings to the pot:
- Dried black-eyed peas: soaked overnight so they cook evenly. Canned peas work in a pinch (see the tips).
- Smoked ham hock: the heart of the flavor. Diced smoked ham is an easy swap.
- Bacon: adds crispy bits for the top and fat to cook the vegetables.
- Onion, green bell pepper and celery: the classic Southern base.
- Garlic, bay leaf, thyme, smoked paprika and cayenne: gentle warmth and depth.
- Chicken broth: richer than water and keeps the peas savory.
- Long-grain white rice, green onions and hot sauce: for serving.
How to Make Hoppin’ John
- Drain and rinse the soaked black-eyed peas.
- Cook the bacon in a large Dutch oven over medium heat until crisp, about 6 minutes. Lift it out with a slotted spoon and set aside, leaving the fat in the pot.
- Add the onion, bell pepper and celery and cook, stirring, until soft, 6 to 8 minutes. Stir in the garlic and cook 1 minute.
- Add the peas, ham hock, broth, bay leaf, thyme, smoked paprika and cayenne. Bring to a boil, then reduce the heat, cover and simmer for 45 to 60 minutes, until the peas are tender but still hold their shape.
- Lift out the ham hock, pull the meat from the bone, chop it and stir it back into the pot. Discard the bay leaf and season with salt and pepper.
- Spoon the peas over rice and top with the bacon, green onions and a few dashes of hot sauce.
The peas are ready when they are creamy inside but not falling apart. Start tasting at 45 minutes, since older dried peas can take a little longer.
Tips for the Best Hoppin’ John
- Shortcut version: use 3 cans (15 oz / 425 g each) of black-eyed peas, rinsed, with just 2 cups of broth and simmer for 20 minutes.
- Season at the end: the ham hock and broth are salty, so add salt only after the meat goes back in.
- Keep the peas whole: simmer gently rather than boiling hard.
- Make it spicier: add a diced jalapeño with the vegetables or more cayenne.
- Store it: it keeps 4 days in the fridge or 3 months in the freezer.
When reheating leftovers, bring them to 165°F (74°C), the temperature recommended in the FoodSafety.gov safe minimum temperature chart.
What to Serve with Hoppin’ John
Tradition says to serve Hoppin’ John with collard greens for “money” and cornbread for “gold.” A pan of our Jiffy corn casserole is a cozy stand-in for cornbread, and you will find plenty more ideas among our side dish recipes.
Hoppin’ John FAQ
Why is Hoppin’ John eaten on New Year’s Day?
Black-eyed peas are a Southern symbol of good luck and prosperity, so a bowl on January 1 is meant to start the year well. Greens and cornbread are often served alongside for money and gold.
Do I have to soak the black-eyed peas?
Soaking overnight gives the most even texture, but black-eyed peas are small and can cook from dry. Add about 30 minutes to the simmering time and a little extra broth if needed.
Can I make Hoppin’ John without pork?
Yes. Skip the bacon and ham, cook the vegetables in olive oil, use vegetable broth and add an extra teaspoon of smoked paprika for the smoky flavor.
Is the rice cooked in the pot?
In this version the rice is cooked separately and the peas are spooned over it, so the peas stay saucy and the rice stays fluffy.
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