Hoppin John Recipe

This Hoppin John Recipe delivers comforting Southern black-eyed peas, smoky ham hock, and fluffy rice in every spoonful—perfect for a festive comfort food dinner or a cozy weeknight meal.

Hoppin John is a classic soul food dish rooted in Southern tradition and New Year’s Day luck. Legend says that tucking a penny into the pot brings good fortune—so naturally, I’ve been serving this savory stew for decades as part of our family’s January first ritual. Beyond folklore, it’s a brilliant one-pot recipe combining black-eyed peas and rice with richly flavored smoked ham hock, vegetables, and herbs. You know what? It feels like a warm hug in a bowl.

Here’s the thing: while this soul food staple feels indulgent, it’s actually brimming with nutrition. According to USDA data, one cup of cooked black-eyed peas offers around 200 calories, 14 g of protein, and 10 g of fiber—fuel you can feel good about. Pair it with long-grain white rice for a filling meal that clocks in at roughly 350 calories per serving, plus iron, folate, and potassium. It’s Southern comfort food with a healthy twist.

Why You’ll Love This Recipe

True Southern flavor—from smoky ham hock to tender black-eyed peas.
High in plant-based protein and fiber for lasting energy.
One-pot ease means minimal cleanup—bonus time for family stories.
Budget-friendly pantry staples that stretch to feed a crowd.
Customizable: swap rice types or make it vegan in a snap.
Freezer-friendly portions for grab-and-go meals.
Perfect New Year’s Day tradition—bring a penny for luck!
Hearty comfort food that warms both body and soul.

Ingredients

1 lb dried black-eyed peas, rinsed and picked over (or 3 cans, drained)

1 smoked ham hock (about 1 lb; use a ham bone + ham hock for extra flavor)
2 tbsp olive oil or bacon drippings
1 large yellow onion, diced
2 celery stalks, chopped
1 green bell pepper, diced
3 garlic cloves, minced
1 bay leaf
1 tsp dried thyme (or 1 Tbsp fresh, chopped)
1 tsp smoked paprika
6 cups low-sodium chicken broth (try Pacific Foods brand)
2 cups cooked long-grain white rice (or brown rice for a nuttier bite)
Salt and freshly ground pepper, to taste
Optional garnish: chopped scallions or fresh parsley

Tip: If you’re short on time, canned black-eyed peas work fine—just reduce simmer to 20 minutes.

Directions

Soak peas: Cover dried peas with water by 2 inches and soak 6–8 hours, or quick-soak by boiling 5 minutes, then covering off heat for 1 hour; drain well.
Brown aromatics: In a large Dutch oven, heat oil over medium. Add ham hock; brown lightly, then tuck vegetables around it. Sauté until onions turn translucent, about 5 minutes.
Season: Stir in garlic, thyme, smoked paprika, and bay leaf; cook 1 minute until fragrant.

Add peas & broth: Pour in drained peas and chicken broth. Raise heat to bring to a gentle boil.
Simmer: Lower heat to medium-low, partially cover, and let simmer 60 minutes—stir every 15 minutes to prevent sticking and check liquid levels.
Shred ham: Remove ham hock, shred tender meat (discard fat and bone), then return meat to pot.
Fold in rice: Add cooked rice, stirring until grains are coated and heated through, about 5 minutes.
Adjust seasonings: Taste, then season with salt and pepper. If broth tastes flat, a pinch of sugar can brighten it.
Garnish & serve: Spoon into bowls, top with scallions or parsley, and tuck a lucky penny into one serving if you dare!

Servings & Timing

Yield: Serves 6 hearty portions
Prep Time: 10 minutes (plus 6–8 hours soaking)
Simmer Time: 1 hour
Total Active Time: About 1 hour 15 minutes (plus soak)

Variations

Vegan swap: Omit ham hock, use 1 tsp liquid smoke and vegetable broth.
Brown rice version: Stir in 2 cups cooked brown rice, add ½ cup extra broth.

Spicy kick: Sauté a chopped jalapeño and add ¼ tsp cayenne.
Instant Pot: Pressure-cook soaked peas and ham hock for 30 minutes on high.
Shrimp Hoppin John: Fold in 1 lb cooked shrimp at the end for surf-and-turf flair.

Red beans & rice: Swap black-eyed peas for red beans and season with Creole seasoning.

Storage & Reheating

Refrigerate leftovers in airtight containers for up to 4 days—just make sure it cools to room temp before sealing. For longer stash, freeze individual portions in freezer-safe bags for up to 3 months.

To reheat, thaw overnight in the fridge, then warm gently on the stovetop over medium heat, adding a splash of broth if it’s too thick. Microwaving works too: cover and heat in 1-minute bursts, stirring between.

Make-ahead tip: You can cook the peas and broth base a day ahead—just cool, refrigerate, then finish with rice and seasonings before serving.

Notes

Avoid mushy peas by bringing broth and peas up to temp together, then simmering—this gentle ramp-up keeps skins intact.
If your stock reduces too quickly, add hot water or more broth; you want a stew-like consistency, not dry peas.

For deeper flavor, simmer a ham bone alongside the ham hock, or stir in a splash of sherry at the end.
I learned that a pinch of sugar can tame bitterness if you accidentally overcook your vegetables—just trust me on this one.
Leftovers taste even better the next day, once the spices and juices have had time to mingle.

FAQs

What are black-eyed peas? A type of cowpea with a cream-colored skin and black “eye”; they’re staple in Southern cuisine and pack fiber and protein.
Do I have to soak dried peas? Soaking reduces cooking time and helps peas cook evenly; you can skip it but expect a longer simmer.
Can I use canned black-eyed peas? Absolutely—drain and rinse, then reduce simmer to 20 minutes so they don’t get mushy.

Why is it called Hoppin John? The name’s origin is murky—some say it’s a corruption of “Hoppin’ Juan” (from Spanish), others link it to a Carolina street vendor.
Can I make this gluten-free? Yes—just use certified gluten-free broth and rice, and you’re all set.
What should I serve alongside Hoppin John? Collard greens, cornbread, or a crisp kale salad complement it beautifully.

How do I add heat? Stir in fresh chiles, a dash of hot sauce, or cayenne pepper when you add the paprika.
Is Hoppin John healthy? Moderately—while hearty, it’s low in fat, high in fiber, and rich in plant protein; just watch your portion size if you’re counting calories.

Conclusion

This Hoppin John Recipe marries tradition, flavor, and nourishment in one soul-satisfying bowl—truly comfort food that carries on a cherished New Year’s Day tradition. Give it a whirl, and don’t forget to drop a penny in for good luck! Share your thoughts below or hop over to my Southern Collard Greens recipe for the perfect soul food spread.