The "Hoppin' John" Recipe I Always Make on New Year's Day
There’s something about the comforting, smoky warmth of Hoppin’ John that makes it feel like home, no matter where you’re from. This cozy pot of beans is often traditionally served on New Year’s Day in the South for good luck. With tender black-eyed peas, fluffy rice, and savory pork, this one-pot wonder is as simple as it is satisfying.
Why You’ll Love It
The process is easy, which makes every bowl feel even more rewarding.
It’s truly perfect any day when you need a little extra heart and soul to fill your stomach.
Key Ingredients in Hoppin’ John
Black-eyed peas: These beans, a type of field pea, are the heart of the dish and believed to bring luck and prosperity. Dried peas will give you the best texture, but canned will work just fine if you’re short on time (as they require little to no cook time).
Pork: The classic choice is ham hocks, bacon, or a big ol’ hunk of ham, which adds that irresistible smoky richness.
Rice: Long-grain white rice is traditional, but feel free to experiment with what you have on hand.
How to Make Hoppin’ John
Prepare the black-eyed peas. Place peas in a large Dutch oven, cover with water, bring to a boil, remove from heat, and let sit for 1 hour covered. Then, drain and rinse peas.
Sauté aromatics. Start by sautéing the Southern holy trinity (onions, celery, and bell peppers), garlic, and a few spices to create a rich base.
Add ham hock. Then nestle the pork on the bottom of the pot, giving it a bit of a sear.
Stir in remaining ingredients. Return the black-eyed peas to the pot, add chicken stock, fresh thyme, and bay leaves, and let simmer until beans are creamy and tender — all of it coming together in one delicious, comforting pot.
Finish and serve. Pull the meat off the ham hock and stir into the pot. Serve with white rice garnished with diced white onion, chopped fresh parsley leaves, and hot sauce if desired.
Helpful Swaps
If you’re looking for a lighter option, smoked turkey is a great alternative to pork, and still brings that lovely smokiness.
For a vegetarian/vegan version, skip the pork and use a big piece of kombu to add depth and umami. Substitute the chicken stock with vegetable stock.
You can also swap in basmati rice if you prefer a different texture or fragrance.
Storage Tips
Leftovers (if there are any!) keep well in the fridge for about 3 days — and actually taste even better the next day as the flavors meld. You can also freeze it for up to 3 months; just make sure to cool it completely before storing it in an airtight container.
What to Serve with Hoppin’ John
Hoppin’ John is right at home with a side of buttery cornbread and some collard greens for the ultimate Southern meal. If you’re in the mood for something lighter, a tangy green salad will cut through the richness and add a nice balance.
Hoppin’ John Recipe
Every bowl brings the promise of good luck.
Prep time 1 hour
Cook time 1 hour
Makes Makes about 12 cups
Serves 8
Ingredients
For the black-eyed peas:
1 pound dried black-eyed peas
3 tablespoons neutral oil, such as vegetable or grapeseed
1 medium white or yellow onion, diced (about 1 1/2 cups)
1 large red bell pepper, diced (about 1 1/4 cups)
3 medium stalks celery, diced (about 1 1/4 cups)
3 cloves garlic, finely chopped
1 tablespoon kosher salt
2 teaspoons smoked paprika
2 teaspoons freshly ground black pepper
1 teaspoon garlic powder
1 smoked ham hock (about 10 ounces)
6 cups low-sodium chicken or vegetable broth
1 small bunch fresh thyme, tied together with kitchen twine
2 dried bay leaves
Serving options:
Diced white onion
Chopped fresh parsley leaves
Hot sauce
Instructions
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Place 1 pound dried black-eyed peas in a large Dutch oven and add enough water to cover by about 4 inches. Bring to a boil over high heat. Turn off the heat. Cover and let sit for 1 hour. (Alternatively, place the peas in a large bowl and add enough water to cover by a few inches. Let sit at room temperature overnight.)
Drain and rinse the beans. Dry the Dutch oven. Heat 3 tablespoons of neutral oil in the Dutch oven over medium heat until it shimmers. Add 1 diced medium white onion, 1 diced large red bell pepper, 3 diced medium celery stalks, and 3 finely chopped garlic cloves. Sauté until fragrant and beginning to soften, about 3 minutes. Stir in 1 tablespoon kosher salt, 2 teaspoons smoked paprika, 2 teaspoons black pepper, and 1 teaspoon garlic powder.
Nestle 1 smoked ham hock into the onion mixture, letting it sit on the bottom of the pot, and cook until browned, 3 to 4 minutes.
Stir in the black-eyed peas, 6 cups of low-sodium chicken broth, 1 small bunch of fresh thyme tied together with kitchen twine, and 2 dried bay leaves. Bring to a boil over medium-high heat. Reduce the heat to maintain a simmer and cook uncovered until the beans are tender, 45 minutes to 1 hour.
Transfer the ham hock to a cutting board or plate. When cool enough to handle, pull the meat from the bones and stir into the beans; discard the skin and bones. Serve with white rice garnished with diced white onion, chopped fresh parsley leaves, and hot sauce if desired.
Recipe Notes
Substitutions
8 ounces diced thick-cut bacon can be substituted for the smoked ham hock. In Step 2, cook the bacon in the Dutch oven over medium heat (skip the oil) until crisp, about 5 minutes. Using a slotted spoon, transfer to a paper towel-lined plate. Add the vegetables to the pot and proceed with the instructions. Return the bacon to the pot in Step 4.
Substitute a smoked turkey leg, tail, or necks for the ham hock.
To make vegetarian Hoppin John, substitute a sheet of kombu for the ham hock.
Make ahead: Hoppin John can be made up to 1 day ahead, cooled, and refrigerated in an airtight container. Reheat over medium heat.
Storage: Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 3 months.
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