“When I was growing up, one of my favorite meals was black-eyed peas, simmered with pork neck bones or a ham bone left over from Sunday dinner or a holiday meal, served over rice. It wasn’t until later in life that I discovered one of my childhood favorites had a name: Hoppin’ John. As I got older I started to do some research and ask around about how this simple rice and beans dish received its infamous name. Some say the name comes from children ‘hoppin’ ’ around the dinner table; another story tells of a man named John who came ‘a-hoppin’ ’ when his wife took the dish from the stove.
“Whatever you call it, the combination of stewed beans, salt-cured meat (here I use ham hock or slab bacon), and the added Cajun/Creole flair from the ‘holy trinity’ of onion, bell pepper, and celery is a quintessential Southern classic. Hoppin’ John is traditionally served on New Year’s Day with collard greens and cornbread, symbols of wealth and prosperity; a bowlful is meant to bring you good luck all year.” —Millie Peartree
What you’ll need
Dutch Oven
$90 At Amazon
Slotted Spoon
$18 At Amazon
Mesh Sieve
$16 At Amazon
Chef's Knife
$61 $51 At Amazon
Cutting Board
$10 At IKEA
Recipe information
Yield
4–6 servings
Ingredients
Preparation
Step 1
If using ham hock: Heat 2 Tbsp. vegetable oil in a medium Dutch oven or other heavy pot over medium-high.
If using bacon: Cook 8 oz. slab bacon, cut into ¼" pieces, in a medium Dutch oven or other heavy pot over medium-low, stirring occasionally, until bacon is crispy, 8–10 minutes. Using a slotted spoon, transfer bacon to a paper towel–lined plate. Carefully pour out all but 2 Tbsp. fat from pot.
Step 2
Add 1 small onion, finely chopped, ½ green bell pepper, finely chopped, and 1 celery stalk, finely chopped, to pot and cook, stirring occasionally, until beginning to brown, about 5 minutes. Add 2 garlic cloves, finely chopped and cook, stirring often, until fragrant, about 1 minute.
Step 3
Add 1¼ cups dried black-eyed peas, soaked overnight, drained, 1 Tbsp. Cajun seasoning, 2 tsp. dried thyme, 1 bay leaf, and 1 smoked ham hock (if using), then pour in 4 cups low-sodium chicken broth or water. Bring to a rolling boil, then reduce to low heat and cover pot. Simmer until peas are tender but not mushy, 1–1½ hours.
Step 4
If using ham hock: Remove ham hock from pot and let cool slightly. Pull meat from bone and return to pot; discard bone.
If using bacon: Return bacon to pot and stir to combine.
Step 5
Taste and season with kosher salt. Divide cooked long-grain rice (such as Carolina) among bowls and top with a ladleful of peas. Scatter thinly sliced scallions over.
Editor’s note: This Hoppin’ John recipe was first printed in December 2021.
