Hoppin John: A Belated New Year’s Post

Hoppin John: A Belated New Year’s Post

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In the southern United States, eating Hoppin John on New Year’s Day is thought to bring a prosperous year filled with good luck. Hoppin John is a pork-flavored stew of black-eyed peas and rice. The folklore varies about the origins of this West African–influenced dish.

According to Garden&Gun.com, no matter where the ritual comes from, one thing is for sure, the symbolism always stays the same: The beans represent coins, and the pork conveys optimism because pigs forage forward and don’t look back.

mug of Hoppin John with mountain view

I feel kind of cheated that I was sick after new years and didn’t get the chance to share with you this recipe for Hoppin John. I know it is March, but I’m gonna share it with you now, so bear with the New Years garble and feast on this recipe!

Do you make New Year Resolutions? I don’t usually. Even when I quit smoking on New Years Day 3 years ago. It wasn’t my new year’s resolution. It wasn’t planned, it just happened.

However, I was diagnosed with Melanoma last year, so I figure a little southern ritual would NEVER hurt. So, I made Hoppin John for David and me on new years day. We made a meal off of this one-pot-wonder. 

Let me show you how to make this southern dish!

drained peas

Ingredients For Hoppin John:

  • Dried black-eyed peas – these need to soak overnight prior to cooking.
  • Chicken broth – to make a rich broth to stew the peas in.
  • Diced tomatoes and green chilies – I use Rotel. The chiles are very mild and give the peas a nice flavor.
  • Ham hock – provides a rich smoky flavor.
  • Red bell pepper
  • Onion
  • Celery
  • Jalapeños – can omit if you don’t like spicy food.
  • Creole seasoning – I use Tony Chachere.
  • Hot cooked Rice – This is for serving and it’s completely optional.
chopped vegetables with seasoning

How To Make Hoppin John

The Evening Prior To Cooking:

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.

The Next Morning:

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.

ingredients inside Dutch oven

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.

Time-Saving Tip: You could also use a crock-pot if desired. I am 100% positive they will turn out just as good!

close up shot of Hoppin John

This Hoppin John recipe was so good that I have been thinking about making them again. They could easily be cooked in a crock-pot and ready when you return home from a long day at work.

I hope you will try your luck with this southern dish too!

mug of Hoppin John with mountain view
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5 from 1 vote

Hoppin John

Make a meal off of Hoppin John. A one-pot-wonder of black-eyed peas, tomatoes, chilies, bell peppers, and onion in a rich pork flavored broth.
Course Main Course
Cuisine American, New Years
Keyword black eyed peas, Hoppin John, new years
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 10
Calories 213kcal

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.
Recipe adapted from Paula Deen Magazine

Nutrition

Calories: 213kcal | Carbohydrates: 30g | Protein: 15g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 419mg | Potassium: 725mg | Fiber: 5g | Sugar: 4g | Vitamin A: 585IU | Vitamin C: 27.6mg | Calcium: 67mg | Iron: 4.3mg
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