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Loading...Hoppin John is a beloved Southern dish traditionally eaten on New Year's Day for good luck and prosperity, with the peas symbolizing coins and the greens (often served alongside) representing paper money. This smoky, savory one-pot meal pairs tender black-eyed peas simmered with a ham hock and aromatic vegetables over fluffy long-grain rice.
Prep Time20 mins
Cook Time60 mins
Total Time80 mins
Servings6
Yield6 hearty servings
Nutrition Facts
Per serving (estimated)
- 580 kcalCalories
- 12 gFat
- 3 gSaturated Fat
- 88 gCarbs
- 10 gFiber
- 5 gSugar
- 28 gProtein
- 720 mgSodium
- 850 mgPotassium
- 95 mgCalcium
- 6 mgIron
- 25 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the Black-Eyed Peas
- 1 lb dried black-eyed peas, sorted and rinsed
- 6 cups low-sodium chicken broth
- 1 smoked ham hock (about 1 lb)
- 2 dried bay leaves
- 1 tsp dried thyme
- 1/2 tsp cayenne pepper
- 1 tsp freshly ground black pepper
For the Aromatics and Rice
- 2 tbsp bacon fat or olive oil
- 1 large yellow onion, finely diced
- 1 green bell pepper, seeded and diced
- 4 cloves garlic, minced
- 2 cups long-grain white rice
- 3 1/2 cups water
- 1 1/2 tsp kosher salt
- 4 green onions, thinly sliced (for garnish)
- Louisiana-style hot sauce, to serve
Directions
- Soak the black-eyed peas overnight in a large bowl of cool water, or quick-soak by simmering for 2 minutes, removing from heat, and resting covered for 1 hour; drain well.
- In a heavy Dutch oven, combine the drained peas, ham hock, chicken broth, bay leaves, and thyme. Bring to a boil over high heat, then reduce to a gentle simmer, partially covered, for 45 to 55 minutes until the peas are tender but still hold their shape.
- Carefully lift out the ham hock, let it cool slightly, pull the meat from the bone, shred it, and return the meat to the pot; discard the bone and bay leaves.
- While the peas simmer, heat the bacon fat in a medium skillet over medium heat. Sauté the onion and bell pepper until softened and lightly caramelized, about 6 to 8 minutes, then stir in the garlic and cook 30 seconds more; scrape the mixture into the pea pot along with the cayenne and black pepper. Taste and adjust salt.
- Rinse the rice under cool water until the water runs clear. In a medium saucepan, combine the rice, water, and salt; bring to a boil, stir once, reduce heat to low, cover tightly, and cook undisturbed for 18 minutes. Remove from heat and let steam, covered, for 10 more minutes, then fluff with a fork.
- To serve, spoon a generous mound of rice onto each warm plate or shallow bowl and ladle the smoky black-eyed peas alongside or over the top.
- Garnish with sliced green onions and pass the hot sauce at the table. Traditionally served with braised collard greens and a wedge of skillet cornbread for the full New Year's spread.
Cook’s Notes
- Always soak the peas overnight if you have time; this cuts simmer time in half and makes them easier to digest, reducing their mild gassiness.
- For a smoky vegetarian version, skip the ham hock and use vegetable broth plus 2 teaspoons of smoked paprika and 1 tablespoon of liquid smoke added with the aromatics.
- The flavor deepens beautifully overnight — make this a day ahead and reheat gently with a splash of broth; it's even better as leftovers.
- If using a pressure cooker, cook soaked peas with ham hock and 4 cups broth on high for 12 minutes with a natural release for fast results.
- Traditionally, eating Hoppin John on January 1st with collard greens and cornbread is said to bring luck, wealth, and gold in the coming year.
