A classic Southern dish! Hoppin’ John, or “Carolina Peas and Rice,” is a simple, flavorful combination of black-eyed peas, rice, bacon, smoked ham hock, onion, celery, garlic, and herbs. Serve it on New Year’s Day for good luck, or enjoy it any time you’re craving a warm, comforting bowl of Southern goodness.
Love black-eyed peas? Try Black Eyed Peas with Bacon for a simpler version, Southern Black Eyed Pea Soup for something soupier, or “Good Luck” Southern Chili for a hearty twist.
Table of Contents
What is Hoppin’ John?
Hoppin’ John is a traditional Southern dish made of black-eyed peas simmered with smoked pork and rice. It’s most closely associated with the Carolinas and Low Country cuisine, with roots tracing back to the enslaved Africans who worked the rice plantations in this region.
The origins of the name are unclear, though most food historians think it derives from a French term for dried peas, “pois pigeons.”
In the South, eating Hoppin’ John on New Year’s Day is said to bring prosperity in the year ahead. The dish is traditionally served alongside cornbread and collard greens, with each item holding symbolic meaning: black-eyed peas represent coins, greens represent money, cornbread represents gold, and pork symbolizes good fortune.
Before You Get Started
A few tips to set you up for success:
- Soak the black-eyed peas overnight. This step is essential. Without soaking, the dried peas won’t cook evenly and could end up tough.
- Go easy on the salt. Smoked ham hocks are naturally salty. Start with just half a teaspoon (or skip it entirely) and adjust at the end once you’ve tasted the dish.
- Use long-grain white rice only. Don’t substitute with brown rice, instant rice, or other varieties. The cooking time and liquid ratios are different, and it won’t turn out right.
How to Make Hoppin’ John
This humble dish is easy to prepare, so long as you remember to soak the black-eyed peas!
Step 1: Soak the Peas
Place the dried black-eyed peas in a large bowl and add enough cold water to cover them by about an inch. Cover the bowl and let the peas soak overnight (at least 8 hours). When you’re ready to cook, drain the peas and discard the soaking water.
** If you forget to soak overnight, you can use a quick-soak method. Place the peas in a pot, cover with water, bring to a boil for 2 minutes, then remove from heat, cover, and let sit for 1 hour before draining.
Step 2: Cook the Bacon and Aromatics
In a large Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium heat until crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate and set aside for garnishing later. Leave the rendered bacon drippings in the pot.
Add the diced onion and celery to the drippings and cook over medium heat until the onion is translucent, about 5 to 7 minutes. Add the minced garlic and cook until fragrant, about 30 seconds more.
Step 3: Simmer the Peas
Stir in the drained black-eyed peas, ham hock, 5 cups of water, thyme sprigs, bay leaf, salt, and pepper. Bring the mixture to a boil over medium-high heat, then reduce the heat so that the liquid is at a gentle simmer.
Cook uncovered for about 1 hour, stirring occasionally. Stirring helps break down the peas slightly, distribute the starches, and prevent sticking.
** NOTE: If the liquid level gets too low before the peas are tender, add more warm water as needed to keep everything moist.
Step 4: Add the Rice
After the peas have simmered for about an hour, stir in the long-grain white rice. Cover the pot and continue simmering gently for 20 more minutes, or until the rice is tender and the peas are soft.
Check on the rice toward the end of the cooking time. If it looks too dry before the rice is fully cooked, add a little more warm water. By the end of cooking, most of the water should be absorbed, but the mixture should still be moist.
Step 5: Rest and Season
Remove the pot from the heat (still covered) and let it rest for 10 minutes. This resting time allows the rice to finish steaming and makes it easier to fluff.
Remove the lid, discard the ham hock, bay leaf, and thyme sprigs, and gently fluff the rice with a fork. Taste and season with additional salt, pepper, and crushed red pepper flakes if desired. A dash of apple cider vinegar at the end adds a nice bright finish.
Garnish each serving with the reserved crispy bacon, sliced green onions, or fresh herbs, and serve!
What to Serve with Hoppin’ John
For a traditional lucky Southern meal, serve Hoppin’ John with cornbread and greens. Here are some favorite pairings:
Recipe Variations
→ Herbs: Add more fresh (or dried) herbs to the pot in addition to the thyme, such as parsley, oregano, or rosemary. Smoked paprika is also a nice addition.
→ Different proteins: Instead of a ham hock, try a smoked ham bone, smoked sausage, smoked turkey wings, or smoked pork neck bones.
→ Vegetarian version: Skip the bacon and ham hock entirely. Sauté the vegetables in olive oil and use vegetable broth instead of water. Add a teaspoon of smoked paprika or liquid smoke to mimic that smoky flavor.
→ Extra heat: Season the peas with Cajun or Creole seasoning, hot sauce, or a dash of cayenne pepper.
→ Richer broth: Cook the black-eyed peas and rice in low-sodium chicken broth instead of water for even more flavor.
→ More vegetables: Add green bell pepper, diced carrots, or tomatoes.
→ Slow cooker option: Brown the bacon and sauté the aromatics on the stovetop first. Transfer to a slow cooker with the soaked and drained peas, ham hock, seasonings, and 4 cups of water. Cook on LOW for 6 to 8 hours until the peas are tender. Stir in the rice during the last 30 to 45 minutes of cooking and let it finish on HIGH until the rice is done.
Storage and Reheating
Storage: Store leftover Hoppin’ John in an airtight container in the refrigerator for 3 to 4 days.
Freezing: You can freeze the cooked dish for up to 3 months. Keep in mind that rice tends to get slightly mushy when thawed, so this is best for batches you plan to eat soon.
Reheating: Thaw overnight in the refrigerator if frozen. Place the Hoppin’ John in a saucepan with a splash of broth or water to loosen, cover, and warm over low heat. You can also reheat individual servings in the microwave for about 1 minute, or until heated through.
Frequently Asked Questions
Can I use canned black-eyed peas instead of dried?
You can, but the texture and flavor won’t be quite the same. Canned peas are already cooked, so you’d add them toward the end of cooking (along with the rice) and reduce the total cooking time significantly. Dried peas give the best flavor because they absorb all the smoky, seasoned broth as they cook.
Why is my rice mushy?
The rice may have cooked too long or with too much liquid. Be sure to check on it toward the end of the 20-minute cooking time. Once the rice is tender, remove the pot from the heat right away. Letting it rest covered (off the heat) for 10 minutes helps it set up properly.
Can I make Hoppin’ John without pork?
Absolutely! Sauté the vegetables in olive oil instead of bacon drippings, skip the ham hock, and use vegetable broth for a vegetarian version. A teaspoon of smoked paprika or a splash of liquid smoke can help replicate that smoky depth.
More Southern New Year’s Favorites
Hoppin’ John
Equipment
Ingredients
- 1 cup dried black-eyed peas
- 4 strips bacon, chopped
- 1 large onion, diced
- 1 stalk celery diced
- 2 garlic cloves, minced (about 2 teaspoons)
- 5 cups water
- 1 smoked ham hock (about 12 ounces)
- 2 thyme sprigs
- 1 bay leaf
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon ground black pepper
- Crushed red pepper flakes, to taste
- 1 cup long-grain white rice
- 1 tablespoon apple cider vinegar (optional)
- Optional garnish: chopped scallions, fresh parsley, or fresh thyme
Instructions
- Soak the peas: Place the peas in a large bowl. Add enough water to cover the peas by about an inch. Cover the bowl and let the peas soak overnight (at least 8 hours). Drain the water from the peas before cooking.
- Cook the bacon: In a large Dutch oven or heavy-bottomed pot, cook bacon over medium heat until crisp. Use a slotted spoon to remove the bacon to a paper towel-lined plate. Reserve the drippings in the pot.
- Sauté the aromatics: With the pot over medium heat, add the onion and celery to the drippings and cook until the onion is translucent, about 5 to 7 minutes. Add the garlic and cook until fragrant, about 30 seconds.
- Simmer the peas: Stir in the ham hock, 5 cups of water, drained peas, thyme sprigs, bay leaf, salt, and pepper. Bring to a boil, then reduce the heat so that the liquid is at a gentle simmer. Cook, uncovered, for 1 hour, stirring occasionally.
- Add the rice: Stir in the rice, cover the pot, and simmer gently for 20 more minutes, or until the rice is done and the peas are soft. Check on the rice toward the end of the cooking time and add a little more warm water if necessary. By the end, most of the water should be absorbed, but the mixture will still be moist.
- Rest: Still covered, remove the pot from the heat and let the rice and peas rest for 10 minutes.
- Finish and serve: Remove the cover, discard the ham hock, bay leaf, and thyme sprigs, and fluff the rice gently with a fork. Taste and season with additional salt, pepper, and red pepper flakes if desired. Add a dash of apple cider vinegar (optional). Garnish with crispy bacon, sliced green onions, or fresh herbs, and serve!
Notes
- Soak the peas overnight for the best results. If short on time, use the quick-soak method: boil peas for 2 minutes, remove from heat, cover, and let sit for 1 hour.
- Go easy on the salt. Smoked ham hocks are naturally salty. Start with less and add more at the end if needed.
- Use long-grain white rice only. Brown rice, instant rice, or other varieties require different cooking times and liquid amounts.
- Stir occasionally while the peas simmer to help break them down slightly, distribute starches, and prevent sticking.
- Check the liquid level toward the end of cooking. If the rice looks too dry before it’s tender, add more warm water.
- Adjust cooking time to your preference. About 1 hour yields slightly firm black-eyed peas; cook longer for creamier, more broken-down peas.
- Vegetarian option: Skip the bacon and ham hock. Sauté vegetables in olive oil, use vegetable broth, and add smoked paprika for depth.
- Storage: Refrigerate in an airtight container for 3 to 4 days, or freeze for up to 3 months.
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