Easy Hoppin’ John Recipe
Hoppin’ John is a classic Southern dish with deep roots and rich traditions. It’s especially popular on New Year’s Day, where it’s said to bring good fortune and prosperity for the coming year. But this flavorful dish, made with black-eyed peas, rice, and savory ham, is perfect any time you want to enjoy a taste of the South.
This recipe comes from South Carolina Hometown Cookbook and is super easy to make.
According to the South Carolina Department of Parks, Recreation, and Tourism, “Tradition says that eating Hoppin’ John, collard greens, and cornbread on New Year’s Day will bring a year filledwith good luck. Made of black-eyed peas and rice, seasoned with ham hocks, onions, green peppers, and spices, the origin of the name is unknown, but it’s thought to be a slave dish from the colonial era.”
A Bit of History
The origin of Hoppin’ John is a bit of a mystery, though many believe it dates back to the colonial era as a dish created by enslaved Africans. Traditionally made with black-eyed peas and rice, it’s a staple in the Southern United States, particularly in South Carolina. This recipe comes from the South Carolina Hometown Cookbook, a treasure trove of regional recipes that offers a glimpse into the culinary history of the Palmetto State.
Ingredients
- 1 cup chopped onion
- 1 tablespoon bacon drippings
- 2 (16-ounce) cans black-eyed peas, slightly drained (about 3 cups)
- 1 cup chopped cooked ham
- ¼ teaspoon ground cayenne pepper
- 3 cups hot cooked white rice
- Salt to taste
- Sliced sweet onion, optional
How To Make Hoppin’ John
In a large pot over medium-high heat, sauté the chopped onion in bacon drippings until tender.
Stir in black-eyed peas, ham, and cayenne pepper; let it simmer for 10 minutes.
Serve over cooked rice and season with salt to taste. Garnish with sliced sweet onion if desired.
Storage and Reheating
Store leftover Hoppin’ John in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove or in the microwave. Add a splash of water or broth if needed to prevent it from drying out.
Substitutions and Variations
- Rice: Use brown rice for a nuttier flavor or Carolina Gold rice for authenticity.
- Ham: Substitute the ham with bacon, salt pork, or smoked sausage for different flavors.
- Vegetarian Option: Skip the meat and use vegetable broth instead of bacon drippings for a vegetarian version of this dish.
Tips for Making Hoppin’ John
- Use Dried Peas: For a more traditional take, swap canned black-eyed peas for dried ones. See below to learn how to cook dried peas.
- Add a Ham Hock: If you want to boost the smoky flavor, simmer a ham hock with the peas.
- Spice It Up: Add a bay leaf, a dash of Cajun seasoning, or some red pepper flakes for extra flavor.
- Greens on the Side: Pair your Hoppin’ John with a side of collard greens to complete the traditional New Year’s meal.
How To Cook Dried Black-Eyed Peas
Using dried black-eyed peas can enhance the flavor and texture of your Hoppin’ John.
- Start by sorting and rinsing the dried peas to remove any debris.
- Soak them overnight in a large bowl of water, or use a quick soak method by boiling them for 2 minutes and then letting them sit, covered, for 1 hour.
- After soaking, drain and rinse the peas.
- Transfer them to a large pot, cover with fresh water, and bring to a boil.
- Reduce the heat and simmer for about 1 hour, or until the peas are tender.
Using dried peas requires a bit more preparation, but they offer a richer, more authentic taste and are worth the extra time.
New Year’s Day Menu Inspiration
To create a classic New Year’s Day meal, serve your Hoppin’ John alongside collard greens, which symbolize financial gain, and cornbread, which represents wealth and good fortune. The greens’ savory, slightly bitter flavor complements the hearty, spicy beans and rice, while the cornbread adds a touch of sweetness to balance the meal. For a complete feast, consider adding a side of tangy pickled vegetables or a refreshing cucumber salad. This combination not only enhances the flavor profile of your meal but also ensures you start the new year with a delicious and well-rounded spread.
Looking for more Southern comfort food recipes? Be sure to check out the South Carolina Hometown Cookbook for a collection of dishes that celebrate the rich culinary traditions of the South. Don’t forget to subscribe to our newsletter for the latest recipes and cooking tips straight to your inbox!
Easy Hoppin’ John Recipe
Ingredients
- 1 cup chopped onion
- 1 tablespoon bacon drippings
- 32 ounces black-eyed peas Slightly drained, or about 3 cups cooked black-eyed peas
- 1 cup chopped cooked ham
- ¼ teaspoon ground cayenne pepper
- 3 cups hot cooked rice
- Salt to taste
- Sliced sweet onion optional
Instructions
- In a large saucepan, sauté onion in bacon drippings until tender. Stir in black-eyed peas, ham and cayenne pepper; simmer 10 minutes.
- Stir in hot cooked rice and salt.
- Serve Hoppin’ John hot with sliced onion and cornbread.
Notes
Nutrition
The South Carolina Hometown Cookbook
The South Carolina Hometown Cookbook is the sixth book in the State Hometown Cookbook Series published by Great American Publishers. Though the book is full of recipes from around the state, it’s more than just a cookbook. Sprinkled throughout the book are stories and pictures about the various food festivals that take place in South Carolina.
The recipes in the book provide a glimpse into the culinary history of the people of the Palmetto state. While some of the recipes resonate with people across the entire country, many recipes in the book have their origin in South Carolina, like Hoppin’ John and Adluh’s Sweet Potato Apple Cobbler with Pecans.
With South Carolina being a coastal state, there are plenty of seafood recipes included in the book, like Coastal Crab Fritters, South Carolina Cheesy Shrimp and Vegetables, Lowcountry Shrimp Bake, Seafood Étouffée, Beaufort Stew, and Carolina Hot Tartar Sauce to name a few.
The cookbook is divided into chapters to make it easy to find a recipe appropriate for the occasion/meal. In the back of the book is a list of the Food Festivals by Month as well as an alphabetical index.
I grew up in the Holy City (Charleston) and ate Hoppin’ John regularly. The rice was cooked with the blackened pea mixture. This recipe was the best I have ever eaten and my husband from PA loved it! Won’t make any other kind.
Thank you so much. I am really glad that he loved it. Aren’t people from Pennsylvania the best? 😉