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    Home » Soups and Stews

    Hoppin' John - Black-eyed Peas

    Published: Dec 31, 2019 · Modified: May 23, 2023 by Tammy Circeo · This post may contain affiliate links · Leave a Comment

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    Jump to Recipe Print Recipe

    New Year's traditions are varied far and wide. Most of us celebrate the new year in some way, though, and Hoppin' John is a traditional Southern US tradition that I visit every year. My parents are both Southern, but I grew up in Europe where our New Year's celebrations didn't include southern traditions ... So why do I make Hoppin' John now?! Heck if I know! It tastes good ... maybe that's why?

    Soup plate of Hoppin John with rice and antique cutlery beside

    This post may contain affiliate links which means that if you click them and purchase something, I get a little commission. Thank you for your support.

    What is Hoppin' John?


    In the Southern United States, Hoppin’ John is a simple, delicious dish of peas, pork and rice and is standard New Year’s fare. It's likely that that the "rice" part of Hoppin' John started in the Carolinas where rice grows very well. It is believed that both rice and black-eyed peas were brought to the US by enslaved West Africans who were already well-versed in their preparations.

    In the South (and beyond), it might be Hoppin' John and greens, but many cultures have traditional dishes they eat on New Year's Day. It's some sort of strange "good luck" charm for the year to come!

    Soaked black-eyed peas in a large pottery bowl with a strainer beside

    Benefits of soaking the Peas

    Hoppin' John starts by soaking the peas, then rinsing before cooking.

    OK >>> let's back up! You can use fresh peas, frozen peas, or canned peas! FOR SURE!!! BUT for this recipe that calls for DRIED peas, I must insert this soaking tutorial.

    The benefits of soaking is mostly digestive. When you soak a legume or grain, you save your digestive system the work of having to do the work that the soaking did. You'll experience less bloating and more absorption of the nutrients. AND, in my experience, the peas are creamier and more tender.

    How to make Hoppin' John:

    And now the fun starts ... with bacon!

    There are lots of recipes for Hoppin' John and they traditionally call for ham hock, but I don't prefer it. It is strong in flavor and packs way more punch than I need for the amount that I make for those gathering around my table. I much prefer the slightly smoky flavor of bacon.

    Celery, green pepper, onion, garlic, and bacon on a cutting board

    I start with browning the bacon, then adding in all the aromatics: onion, garlic, green pepper, celery, and seasonings.

    Dutch oven with sauteed bacon, onion, celery, green pepper, garlic, herbs

    After adding chicken broth to the aromatics, I add the black-eyed peas along with some chicken broth and bring them to a boil. You can certainly use vegetable broth if you are vegetarian and have omitted the bacon! Reduce to a simmer and let them cook till they are tender.

    Confession:

    I'm not married to a southerner. I'm not sure exactly what he claims as his identity because he, like me, has been around the world since birth. When he smelled the Hoppin' John, he said, "Can I have eggs on that?" What?! Seriously?

    But of course. Whatever makes you happy.

    Hubby'ss preferred dish: Hoppin' John with an egg on it

    Traditionally, though, it's served with rice or cornbread. Anyway you serve it, it will be devoured! You might offer some hot sauce on the side and it should probably be Tabasco Sauce!

    Hoppin' John with rice in a white bowl with silverware beside

    Other recipes you might like:

    • Braised Greens with Bacon
    • Crunchy Cast Iron Cornbread
    • Salsa Verde Braised Pork

    Recipe

    Flat soup bowl with rice covered with Hoppin' John - Black Eyed Peas and vintage silverware beside

    Hoppin' John - Black eyed Peas

    Tammy Circeo
    Traditionally served on New Year's Day, Hoppin' John is a humble, yet flavorful Southern dish that is usually paired with rice and braised greens.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 25 minutes mins
    Cook Time 40 minutes mins
    Total Time 1 hour hr 5 minutes mins
    Course Dinner
    Cuisine American
    Servings 6 servings

    Ingredients
      

    • 6 thick-cut bacon slices chopped
    • 1½ cups celery sliced (about 4 stalks)
    • 1½ cups yellow onion chopped (about 1 medium)
    • 1 cup green bell pepper finely chopped (about 1 small pepper)
    • 1 Tablespoon garlic chopped (about 3 cloves)
    • 1 teaspoon fresh thyme chopped
    • ¼ teaspoon cayenne pepper
    • salt and pepper to season
    • 8 cups chicken broth preferably homemade!
    • 2½ cups dried black-eyed peas, soaked overnight See notes

    Instructions
     

    • In a large Dutch oven over medium heat, cook the bacon, stirring occasionally, until it starts to crisp.
    • Add the celery, onion, bell pepper, garlic, thyme, cayenne, salt and pepper. Cook, stirring occasionally, until the onion becomes translucent, 8-10 minutes.
    • Add the broth and black-eyed peas and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until peas are tender, about 40 minutes.
    • Serve with steamed rice or cornbread, and braised greens, and Tabasco Sauce on the side.

    Notes

    If using fresh or frozen peas, use 4 cups.
    To soak dried peas, rinse them well, then put them in a large bowl and fill the bowl with fresh water. Cover and let it sit overnight. Drain and rinse before using in the recipe.
    Recipes for Crunchy Cast Iron Cornbread and Braised Greens with Bacon are on my website. Links in the post. 
    Keyword black eyed peas, hoppin john
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    I have always loved nurturing and feeding people. My cooking style is influenced by my Southern parents, time living in Europe, and the foods available in the Pacific Northwest, where I lived for over 20 years. I cook from scratch and strongly support local farms and producers, believing that food plays a pivotal role in our quality of life.

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