Hoppin John

Hoppin John – Savory, smokey, a bit spicy and hearty black-eyed pea stew that is perfect any day of the year. A Southern classic recipe that is super easy to make and richly-flavored. Pair it with rice and cornbread for a much comforting cold-weather dinner!

I wouldn’t let this winter season pass by without sharing one of our go-to stew at home – Hoppin John! In case you haven’t figured, I’m a huuuuge legume fan. Anything beans and peas are on my watch list.

While Hoppin John may be a traditional New Year dish in the South, I CAN assure you that it’s perfect any time of the year, most especially this time of the year. So if you’ve been carb-loading lately as part of your hibernation mode, skip it this time, and stuff yourself with this protein-packed wholesome black-eyed peas.

What is Hoppin John?

Also known as Carolina peas and rice, Hoppin’ John is a dish served in the Southern part of the U.S. It commonly features black-eyed peas (thought to have been introduced by the enslaved West Africans en route to the Americas), onions, bacon, smoked meat, and spices. With the black-eyed peas’ resemblance to pennies or coins, Southerners prepare this dish on New Year’s Day to bring in prosperity and good luck for the rest of the year.

Just like any other popular dishes, this black-eyed peas and rice recipe also have other variations. Some cook the peas and rice in one pot, while others cook them separately. But one thing is sure, it’s a classic rich bean dish that pairs perfectly with Collard Greens (RECIPE HERE ) and Southern Cornbread

Hoppin John Ingredients

This Southern staple food screams nothing but comfort and tradition. Speaking of tradition, this peas and rice recipe is traditionally made in one pot, but I decided to take just a few teeny tiny modifications since making it in one pot would produce a more of a soupy kind of Hoppin John.

Nevertheless, FEEL FREE to personalize this recipe to suit your liking. But if it’s your first time making this, I suggest you stick to this first so you can appreciate the medley of flavors used in this easy weeknight dinner.

Here’s what you need for this recipe:

• dried black-eyed peas – feel free to use the canned ones if you’re short in time
• bacon – for that addictive smokey bacony flavor; replace with smoked paprika if you want to skip the meat
• smoked turkey or ham hock – omit, along with bacon, if you want to make it vegetarian
• onion, celery and garlic – as a base for the flavors
• thyme and bay leaves – for that added wonderful aroma
• chicken broth or water – use the low-sodium ones when using chicken broth
• Creole seasoning – check out my HOMEMADE HERE;  truly a must-have in your spice cabinet!
• salt and pepper to taste
• rice to serve
• green onions as garnishing

See how short the list is? That’s why I make it too often whenever I want a wholesome soul-satisfying food on a cold L.A. night.

Substitute for Black Eyed Peas

The closest substitute you can get for Black-eyed peas would be lima beans. Although others have mentioned that cranberry beans work fine, too.

What to Serve with Hoppin John?

This easy Hoppin John is typically served with Collard Greens and Cornbread on New Year’s Day. But I’d say, don’t just serve it on New Year’s coz it’s a hearty, healthy, stick-to-your-ribs meal any time of the year. Aside from those two mentioned earlier, I love it served with any of the following below:

• white or brown rice (**THE** perfect match)
• warm crusty bread
• Easy Dinner Rolls
• Sauteed Kale
• Akara (Black-eyed Peas Fritters)
• Hush Puppies Recipe
• Hot Water Cornbread

More Southern Classic Recipe

• Chicken Shrimp and Sausage Gumbo
• Cajun Shrimp and Grits
• Jambalaya
• Shrimp Po Boy
• Chess Pie
• Dirty Rice

More Recipes with Peas

• Brunswick Stew
• Succotash
• Cowboy Caviar
• Black-eyed Pea Salad

How To Make Hoppin John

Rinse dry black-eyed pea beans. Add beans to a large pot covering with 3-4 inches of cold water. Cover and let sit for about 2-3 hours. In a large heavy sauté pan, saute chopped bacon until brown and crispy about 5-6 minutes. Then add smoked ham, saute for about 2-3 more minutes. Remove bacon and ham mixture, set aside.

Throw in the onions, celery, garlic, thyme, and bay leaf and saute for about 3-5 minutes, until onions are wilted and aromatic. Then pour in the chicken broth or water. Drain the soaked beans, rinse, and place the beans in the pot.

Season with Creole seasoning and salt to taste. Mix and bring to a boil. Reduce heat to a simmer and cook, uncovered, for about 45 minutes or more while stirring occasionally, or until beans are tender and slightly thickened to your desire. Add more stock or water if the mixture becomes dry and thick. The texture of the beans should be thick, somewhat creamy but not watery.

Remove the bay leaves. Taste and adjust for seasonings with pepper, Creole seasoning, and salt if needed. Serve over cooked rice and garnish with green onions.

4 from 1 vote

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Hoppin John

Prep Time

2 hrs

Cook Time

1 hr

Total Time

3 hrs

 

Hopping John - Savory, smokey, a bit spicy and hearty black-eyed pea stew that is perfect any day of the year. A Southern classic recipe that is super easy to make and richly-flavored. Pair it with rice and cornbread for a much comforting cold-weather dinner!

Course: Main

Cuisine: Southern

Keyword: hoppin john

Servings: 5

Calories: 564 kcal

Author: Imma

Ingredients

• 1 pound (453grams) black-eyed peas
• 4 -5 thick bacon slices , chopped
• 2 cups smoked turkey or  smoked ham hock , chopped 
• 1 large onion , diced (about 1 ½ cups )
• 1 stalk celery , diced (about ½ cup diced)
• 1 (large ) tablespoon  minced garlic
• 2 teaspoons fresh thyme , minced 
• 1-2 bay Leaves 
• 6-7 cups chicken broth  or water
• 2 teaspoons Creole seasoning
• salt and pepper to taste
• 4 cups rice cooked rice to serve 
• green onions for garnishing

Instructions

1. Rinse dry black-eyed pea beans. Add beans to a large pot covering with 3-4 inches of cold water. Cover and let sit for about 2-3 hours.

2. In a large heavy sauté pan, saute chopped bacon until brown and crispy about 5-6 minutes. Then add smoked ham, saute for about 2-3 more minutes. Remove bacon and ham mixture, set aside.

3. Throw in the onions, celery, garlic, thyme, and bay leaf and saute for about 3-5 minutes, until onions are wilted and aromatic.

4. Then pour in the chicken broth or water.

5. Drain the soaked beans, rinse, and place the beans in the pot. Season with Creole seasoning and salt to taste. Mix and bring to a boil.

6. Reduce heat to a simmer and cook, uncovered, for about 45 minutes or more while stirring occasionally, or until beans are tender and slightly thickened to your desire.

7. Add more stock or water if the mixture becomes dry and thick. The texture of the beans should be thick, somewhat creamy but not watery.

8. Remove the bay leaves.

9. Taste and adjust for seasonings with pepper, Creole seasoning, and salt if needed. Serve over cooked rice and garnish with green onions

Recipe Notes

1. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.