Southern Hoppin’ John

Hoppin’ John, also known as Hopping John, is a scrumptious Southern black-eyed pea dish with bacon, onions, celery, bell peppers, and garlic served over white rice. This dish’s name is rumored to have come from a man named Hoppin’ John, who sold peas and rice on the streets of Charleston, South Carolina.

We love to eat it year-round, but I also serve it every New Year’s Day.  Southern tradition is that the first meal in the New Year should be a dish with black-eyed peas in them to bring good luck for a happy New Year. In fact, you are supposed to eat 365 of those black-eyed peas for good health and prosperity.  One for every day of the new year.  As this is one of my and hubby’s favorite recipes, we never have trouble meeting that quota.

This recipe has so much incredible flavor and hearty wholesome goodness.  I always start by soaking my beans the night before and then cooking them with a ham shank or hock.  It gives it such incredible flavor and depth, but you could also purchase frozen black-eyed and go from there.  I love to serve this dish with homemade cornbread and a side of collard greens or mustard greens.  My mouth is watering just thinking about it.

How to make Hoppin’ John

I start by rinsing and soaking the bean overnight. Then drain and rinse the soaked beans well. Combine the beans, chicken broth, ham shank, thyme leaves, onion powder, garlic powder, black pepper, cayenne pepper, smoked paprika, red pepper flakes, and bay leaves in a large pot.  Now cover with the lid and cook on the stove over medium heat for about 45-60 minutes or until the beans are cooked to your desired tenderness.   Meanwhile, cook about 1 1/2 cups of rice according to the package instructions.  This will yield about 4 1/2 cups.

When the beans are a little more than halfway done, brown the bacon in a large skillet over medium-high heat.  Next, add the onion, celery, and bell peppers to the skillet with the pieces of bacon when they are a few minutes away from being fully browned.  Then cook for about 5 minutes or until soft.  Now add the garlic and cook for 1 minute, stirring constantly. Discard the ham shank or ham hock, and using a large slotted spoon, add the black-eyed peas to the vegetable mixture.  You will want to get a little bit of liquid in there but not too much. For best results, serve over the cooked rice promptly.

Recipe notes and helpful tips

• Ham shanks and ham hocks are usually used for flavoring.  Generally speaking, there is usually not much meat on them.  If you happen to get a meaty one, trim it and add it to the beans.
• Do not overcook the black-eyed peas.  You just want to cook them till they are soft, so start checking after about 40 minutes.
• In a hurry?  Use minute rice or boil in a bag rice.  It is easy, and it comes out perfect every time.
• Any colored bell pepper will work however, I like the sweetness of the red ones, and yellow ones add a nice pop of color.
• Other vegetables to add include tomatoes, scallions, or green onions. 
• Substitute lima beans, navy beans, or pinto beans for the black-eyed peas.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop with a little bit of chicken broth or in the microwave at reduced power.
• To freeze, first cool completely, then place it in a sturdy freezer container and freeze for up to 3 months. Thaw in the fridge overnight and reheat on the stovetop over low heat or in the microwave at reduced power.

Cooking with frozen black-eyed peas

Frozen black-eyed peas are hydrated, lower in sodium than their canned cousins, and hold their shape well.  If using frozen black-eyed peas start with step 2 in the directions with the cooking of the peas, spices, and ham shank.

More southern recipes you will love!

Southern Pimento Cheese

Southern Green Beans

Cornbread Salad

Pecan Pie

Peach Cobbler

Cabbage Stir Fry

Southern Hoppin' John Recipe

Fun and tasty Southern Hoppin' John is packed full of flavor and wholesome ingredients.  This traditional recipe will quickly become one of your favorites.

5 from 6 votes

Print Pin Rate

Course: main meal pork

Cuisine: Southern

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour 10 minutes minutes

Servings: 6 servings

Calories: 3673kcal

Author: Beth Pierce

Ingredients

• 8 ounces dried black-eyed peas or frozen
• Water
• 1 ham shank or hock
• 4 cups low-sodium chicken broth vegetable stock or chicken stock
• ½ teaspoon thyme leaves
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ¼ teaspoon ground black pepper
• ¼ teaspoon ground cayenne
• ¼ teaspoon smoked paprika
• ¼ teaspoon red pepper flakes
• 2 bay leaves
• 1 ½ cups long-grain rice uncooked
• 6 slices thick-cut bacon chopped
• 1 medium onion chopped
• 2 celery stalks chopped
• ½ red pepper chopped
• ½ yellow pepper chopped
• 3 cloves garlic minced
• 2 tablespoons chopped green onion optional

Instructions

• If using dried beans, rinse and soak the bean overnight in water. Cover the beans with 3 inches of cool water.
• In a large pot over medium-low heat, combine the beans, ham shank, chicken broth, thyme leaves, onion powder, garlic powder, and black pepper, cayenne pepper, smoked paprika, red pepper flakes, and bay leaves. Cover and simmer for 45-60 minutes or until the beans are soft.
• Cook the rice according to the package directions.
• When the beans are a little more than halfway cooked, brown the bacon in a large skillet over medium heat.  When the bacon is a few minutes away from being fully browned, add the onions, celery, and bell peppers. Stir several times. Cook for 5 minutes or until soft.  Add the garlic; cook for 1 minute, stirring constantly.
• Discard the ham shank or ham hock, and using a large slotted spoon so most of the liquid is left behind, add the black-eyed peas to the skillet with the vegetable mixture and heat through.  Spoon the black-eyed bean/vegetable mixture over the rice. Season with kosher salt and black pepper to taste.  If desired, sprinkle with chopped green onions.  Serve promptly.

Notes

• Ham shanks and ham hocks are usually used for flavoring.  Generally speaking, there is usually not much meat on them.  If you happen to get a meaty one, trim it and add it to the beans.
• Do not overcook the black-eyed peas.  You just want to cook them till they are soft, so start checking after about 40 minutes.
• In a hurry?  Use minute rice or boil in a bag rice.  It is easy, and it comes out perfect every time.
• Any colored bell pepper will work however, I like the sweetness of the red ones, and yellow ones add a nice pop of color.
• Other vegetables to add include tomatoes, scallions, or green onions. 
• Substitute lima beans, navy beans, or pinto beans for the black-eyed peas.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop with a little bit of chicken broth or in the microwave at reduced power.
• To freeze, first cool completely, then place it in a sturdy freezer container and freeze for up to 3 months. Thaw in the fridge overnight and reheat on the stovetop over low heat or in the microwave at reduced power.

Nutrition

Calories: 3673kcal | Carbohydrates: 66g | Protein: 306g | Fat: 234g | Saturated Fat: 83g | Polyunsaturated Fat: 26g | Monounsaturated Fat: 109g | Trans Fat: 0.03g | Cholesterol: 841mg | Sodium: 16042mg | Potassium: 4593mg | Fiber: 6g | Sugar: 4g | Vitamin A: 549IU | Vitamin C: 34mg | Calcium: 173mg | Iron: 16mg

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