Make a meal off of this Hoppin John recipe. A one-pot-wonder of black-eyed peas, tomatoes, chilies, bell peppers, and onion in a rich pork-flavored broth.
What is Hoppin’ John?
Hoppin’ John is a pork-flavored stew of black-eyed peas (cowpeas) and rice. The folklore varies about the origins of this West African–influenced dish. This classic southern dish either got its name after someone named John, who sold peas and rice in Charleston, South Carolina. Or “Hoppin’ John” is a corruption of the French phrase “pois à pigeon,” which translates to “pigeon peas.”
Eating Hoppin John on New Year’s Day in the southern United States brings a prosperous year of good luck. The signature black-eyed peas used in the recipe are meant to symbolize coins.
There may be a lot of scenarios for the symbolism, but the beans always represent coins, and the pork conveys optimism because pigs forage forward and don’t look back.
This is a great Hoppin’ John recipe that David and I love eating. Let me show you how to make this southern dish!
Ingredients and Substitutions For Hoppin’ John
The recipe card at the end of this post lists the full ingredient list with measurements.
Black-Eyed Peas: Dried black-eyed peas must be soaked overnight before cooking.
Broth: I use chicken broth to make a rich stew for the peas. Use vegetable broth or plain water if you don’t have chicken broth. Chicken bouillon makes a great substitute also.
Tomatoes and Chiles: I use a can of Rotel. diced tomatoes and green chilies. The chiles are very mild and flavor the peas. You could use fresh diced tomatoes and chili peppers if you wish.
Pork Fat: Ham hock adds a rich, smoky flavor to the broth. A leftover holiday ham bone is the perfect substitution!
Holy Trinity: a combination of diced red bell peppers, onions, and celery is the base of this dish. David doesn’t care for green bell peppers, so I substituted them with red ones. Use whatever peppers you like.
Jalapeños: add a bright, zesty bite to the peas with a little heat. You can omit if you don’t like spicy food.
Creole Seasoning: I use Tony Chachere’s creole seasoning. Use your favorite Cajun seasoning.
Rice: Serve the peas traditionally over steamed long-grain rice or with collard greens and cornbread.
How To Make Hoppin John
Hoppin’ John is so simple and easy to make. Here’s a basic overview of how to make this hearty dish. The recipe card at the end of this post provides detailed instructions with times and temperatures.
Prepare the Dried Peas For Cooking
You’ll skip these steps if you are using frozen or canned peas.
- Rinse and pick through the dried peas to remove shriveled, broken, discolored, or blemished peas, loose skins, and other debris.
- Place the peas in a large bowl; add water to the beans until the water is covered by 2 to 3 inches over the peas. Soak overnight.
Cook the Peas
- Strain the water from the peas and give them a rinse.
- Add the peas to a large Dutch oven. Bring the peas, chicken broth, tomatoes, ham hock, pepper, onion, celery, jalapenos, and creole seasoning to a boil over medium-high heat.
- Place the lid on the pot, reduce heat, and simmer for 3 to 4 hours or until peas are tender.
How To Serve Hoppin’ John
Serve with hot, steamy rice or with collard greens and cornbread. Both are completely optional.
Storage
Store leftovers in an airtight container in the refrigerator for up to a week or freeze in the freezer for up to 6 months. Thaw over low heat in a saucepan or overnight in the fridge. You can also reheat in the microwave.
Tips for Making Hoppin’ John
- Time-Saving Tip: You could also use a crock-pot if desired. I am 100% positive they will turn out just as good!
- Make sure you taste the peas before seasoning with salt and pepper. Cajun seasonings can be salt, so go easy on the salt when seasoning your peas.
- You can use canned or frozen peas, but cut the liquid in half and reduce the cooking time. The peas will not need to cook as long. An hour to an hour and a half should be ample.
- If thawing frozen Hoppin’ John, stir gently until thawed, or the peas will mash.
This Hoppin John recipe is so good. I love making it every year. I hope you will try your luck with this southern dish, too!
Hoppin John
Ingredients
- 16 ounce bag dried black-eyed peas
- 32 ounces chicken broth
- 10 ounces diced tomatoes and green chilies
- 1 ham hock
- 1 red bell pepper chopped
- 1 onion chopped
- 1 cup celery chopped
- 2 jalapeños seeded and minced
- 1 teaspoon creole seasoning
- Hot cooked rice (optional)
Instructions
- Rinse and pick through the dried peas to remove any shriveled, broken, discolored or blemished peas, loose skins and other debris. Place the peas in a large bowl; add water to the beans until the water is covering by 2 to 3 inches over the peas. Soak overnight.
- Strain the water from the peas and give them a rinse.
- Add them to a large Dutch oven. Bring the peas, chicken broth, tomatoes, ham hock, pepper, onion, celery, jalapenos and creole seasoning to a boil over medium-high heat.
- Place the lid on the pot, reduce heat, and simmer 3 to 4 hours or until peas are tender.
- Serve as is or with rice.
Notes
- Time-Saving Tip: You could also use a crock-pot if desired. I am 100% positive they will turn out just as good!
- Make sure you taste the peas before seasoning with salt and pepper. Cajun seasonings can be salt, so go easy on the salt when seasoning your peas.
- You can use canned or frozen peas, but cut the liquid in half and reduce the cooking time. The peas will not need to cook as long. An hour to an hour and a half should be ample.
- If thawing frozen Hoppin’ John, stir gently until thawed, or the peas will mash.
Patrons of the Pit says
That looks really good. I’ve never had Hoppin John before. Looks to me like it would be a fun low n slow recipe for a dutch over or something. The perfect company whilst hunkering down in a blizzard. Hmm. Belated or not, I’m glad you posted this!
The Mountain Kitchen says
This was our first time too. Yes, the perfect recipe for hunkering down, or throw it in the crock-pot and leave kind of meal. Either way it is good. I hope you will try it!
Dana@IveGotCake says
Wow weee!!
This is honestly the first time I’m hearing about Hoppin’ John but my goodness, woman!
Happy New Year indeed, hahaha!!
The Mountain Kitchen says
Lmao! Happy New Year!
Julie at Hostess At Heart says
I’ve heard of Hoppin John but never knew what it was. It sounds delicious! I’m not a big one for resolutions either. Heck I make them every day, and sometimes the same one day after day! 🙂
The Mountain Kitchen says
LOL! Julie, me too! You would love these peas! Have a great weekend!
Teresa I McCrary says
Haf left over ham from Christmas.. I used your recipe for Hoppin John. a New Years tradition. We love it.
The Mountain Kitchen says
Wonderful! Happy New Year!