hoppin john recipe

A traditional New Year's day southern dish full of flavor.

Hoppin John Recipe

peas

water, divided

salt

ham hock (or 1/4 lb. hog jowl)

onion,

white rice, uncooked

red pepper flakes

Over medium heat, place the dried black-eyed peas,...

Over medium heat, place the dried black-eyed peas, 6 cups of water, salt and ham hock. Cook covered over medium heat until tender, about 2-2 1/2 hours.

While the peas are cooking, fry the bacon...

While the peas are cooking, fry the bacon until crisp. Remove bacon, crumble and set aside, reserving the bacon grease.

Sauté chopped onion in the bacon grease until...

Sauté chopped onion in the bacon grease until softened.

Separately, in a large sauce pan, with a...

Separately, in a large sauce pan, with a tight-fitting lid, add the rice, 2 cups of the the pea liquid, 2 cups of water, 2 cups of the cooked black-eyed peas, sautéed onions, bacon grease, crumbled bacon and red pepper flakes. Cook covered over medium-low heat until rice is done, about 15-20 minutes. If needed add more pea liquid if rice gets too dry.

Ring in the New Year with a resolution to cook more, and cook better. Start with Hoppin’ John, a classic Southern recipe chock-full of thick cut bacon, rice, and black-eyed peas.

Hoppin' John

bacon (diced)

onion

small bell pepper (diced)

celery (diced)

garlic (minced)

bay leaf

thyme

Cajun seasoning (or cayenne pepper)

chicken broth

scallions (thinly sliced, for garnish)

Salt and black pepper

rice (for serving)

In a Dutch oven or large saucepan over medium-low heat, cook bacon until almost crispy, about 10 minutes.

Add celery, onion and bell pepper. Sauté until vegetables start to brown, about 8 minutes. Stir in garlic, thyme, bay leaf, and Cajun seasoning until fragrant, about 30 seconds.

Stir in broth and black-eyed peas. Cover and bring to boil; reduce heat and simmer until  peas are tender, about 60 to 90 minutes (mine took about 75 minutes to finish).

Remove bay leaf and drain if desired (see notes). Season to taste with salt and pepper. Garnish with scallions and serve with cooked rice if desired (you can top the rice with Hoppin&#x27; John or mix the two together).

A classic black eyed peas recipe, sometimes called Carolina Peas and Rice, cooked with bacon, sausage, and veggies, and served over fluffy rice!

Authentic Hoppin’ John Recipe

bacon, (chopped)

sausage

celery stalks, (chopped)

bell pepper, (seeded and chopped (any color))

jalapeno

garlic, (minced)

chicken stock

thyme leaves

cajun seasoning

green onions

long grain rice, (rinsed well (or Carolina Gold rice))

Set a medium sauce pot over high heat. Add the rice and 3 ½ cups water. Cover and bring to a boil. Then lower the heat and cook for 15-20 minutes, until light and fluffy. *See package instructions.

Set a large sauté pan over medium heat. Add the bacon. Cook and stir for 3 minutes, then add in the sliced sausage. Brown until the sausage looks crispy around the edges. Stir regularly.

Push the bacon and sausage to the sides of the pan and add in the onions, celery, bell pepper, jalapeno, and garlic. Sauté for 3-5 minutes to soften the vegetables.

Pour in the black eyed peas, chicken stock, thyme, and Cajun seasoning. Cover with a tight lid and simmer for 30-40 minutes, or until the black eyed peas are soft and tender. (If the broth absorbs before the black eyed peas are soft, add a little water to finish them off.)

Taste, then season with salt and pepper if needed.

Serve warm over rice with a sprinkling of green onions, and hot sauce on the side.

https://content.jwplatform.com/videos/7nRQIptD.mp4

Authentic Hoppin’ John Recipe: This Black Eyed Pea Recipe is packed with zesty southern flavor! Serve “Peas and Rice” as a main dish or side, to make any meal more comforting.

Authentic Hoppin’ John

This easy Hoppin&#039; John recipe is vegetarian twist on a traditional Southern dish. With black-eyed peas, kale and tomatoes, it&#039;s colorful, filling and delicious.

olive oil

green bell pepper (diced)

red bell pepper (diced)

celery

carrots (peeled and diced (about 10 ounces))

garlic (minced (about 1 tablespoon))

smoked paprika

chili powder

cayenne pepper (plus additional to taste)

kale

black-eyed peas (drained and rinsed (about 3 1/2 cups))

(14-ounces) fire-roasted diced tomatoes

Prepared brown rice (for serving)

green onions (optional for serving)

Saute

Heat the oil in a large, deep skillet or Dutch oven over medium heat. Add the red and green bell peppers, celery, carrots, and garlic and cook, stirring occasionally, until beginning to brown, about 8 minutes.

Stir

Stir in the smoked paprika, chili powder, salt, and cayenne. Cook, stirring, for 30 seconds.

Cook

Working in small handfuls, stir in the kale, stirring after each addition to let it wilt slightly before adding another handful. Cook and stir until you can fit all of the kale in the pot.

Add the black-eyed peas and tomatoes with their juices. Stir and continue to cook until heated through, about 2 additional minutes. Taste and add additional salt or spices as desired. Serve hot with rice and a sprinkle of green onion.

So good. I did not change a thing. Had it for two dinners and a lunch until it was gone. May try adding vegan sausage next time just for fun, but it doesn't "need" anything

This was a fantastic Hoppin’ John. Loads of veggies make it colorful and healthy. I made a couple of adjustments…chopped sweet onion instead of the green onion, as I didn’t have any; some creole seasoning in addition to spices listed; some chicken stock and leftover ham. It was delicious (and family agreed)! Lots of leftovers as well. Great way to start the new year!

I skipped the kale ( hubby doesn't like) and added diced ham and it was delicious. Thank you for something different

I doubled the cayenne and kept it simmering on low heat an extra 40 mins while the rice cooked. It was perfect, so yummy and flavorful. I’ll be making this again!!

Delicious!  Great smoky flavor, warm and filling and full of good veggies and fiber.  I am not vegetarian so added a little diced bacon, but expect it to be equally delicious without the bacon.

First, I'd like to say thank you for including weights with your ingredient list. That is so helpful. 

Now, thanks for posting this recipe! I read through several / many (there are SO MANY recipes for Hoppin' John) before I settled on trying this one. I really like all the included vegetables like peppers, carrots, celery, but I can't believe you didn't include onions with the celery and bell peppers! The smoked paprika ... what it does for recipes is just amazing. 

I'll say I enjoyed this very much, have plenty of leftovers (since it's just two of us here and HE is not a fan of beans or kale), and I will be making this again. Thank you!

Excellent!  I made this for a New Year's Day party that included vegans and gluten-free guests. Everyone loved it.  Lots of chopping, but worth it in the end!

Always anxious with a new one-pot recipe for fear of languishing leftovers but the spice blend here is perfect. Everyone came back for seconds or thirds - even digging it out of the refrigerator. Added chopped onions to the first stage and split the recipe at the end to add diced smoked ham to half for the carnivores. This one’s a keeper. Thank you!

https://content.jwplatform.com/videos/8jycEpum.mp4

This easy vegetarian Hoppin John is a twist on traditional Southern style recipes. Made with rice, black eyed peas, and greens. Great for New Year's or anytime you need a fast, healthy dinner.

If you’re a fan of hearty, comforting Southern classics, you’re in for a treat! Learn how to make the easiest and most flavorful Hoppin’ John.

Hoppin' John Recipe | Black-Eyed Pea And Rice Stew

Black Eyed Peas

Bacon

Onion (diced)

Celery

Bell Pepper (diced)

Garlic (minced)

Chicken Broth

Bay Leaf

tsp Dried Thyme

tsp Cayenne

Salt

tsp Ground Black Pepper

Soak the Beans. Soak the black eyed peas for one hour in hot water.

Cook the Bacon. In a Dutch oven, cook diced bacon for 5-7 minutes until crispy. Remove and set aside, leaving some drippings in the pot.

Sauté the Aromatics. Add onion, celery, and bell pepper to the drippings and cook for an additional 5 minutes on low until softened. Stir in garlic and cook until fragrant.

Add the Black-Eyed Peas. Stir in peas, broth, thyme, bay leaf, salt, pepper, and a pinch of cayenne. Simmer for 40-45 minutes, or until the peas are tender.

Finish and Serve. Stir in crispy bacon, adjust seasoning, and garnish with fresh green onions. Serve hot with rice, cornbread, or collard greens.

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