Recipes » Side Dish Recipes » Hoppin’ John

Hoppin’ John

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5 from 2 votes
Hoppin' John is a traditional recipe of peas and rice enjoyed throughout the Southern states on New Year's Day.
Prep Time 5 minutes
Cook Time 20 minutes
A serving of Hoppin' John on a dinner plate.

Hoppin’ John is a traditional recipe of rice and peas enjoyed throughout the Southern states every New Year’s Day. Add it to your menu for good luck!

Hoppin’ John is a very old, traditional New Year’s Day dish eaten throughout the South. Served alongside greens (either collards, turnips, or mustard greens), it represents good luck and prosperity for the new year.

A serving of Hoppin' John on a vintage plate with antique flatware.

I can honestly say that I have eaten black eyed peas every New Year’s Day for my entire life. We take our traditions seriously in the South :-)

There are lots of theories about how the combination of peas and rice came to be known as Hoppin’ John. I don’t know which, if any, of them are true, I just know that this is honest, simple food that connects me to my roots.

According to Gwen at Pratesi Living, the original components of Hoppin’ John were Carolina Gold Rice and Sea Island Red Peas. Not black-eyed peas.

Sea Island Red Peas are pretty hard to find these days, but I did happen to have some Carolina Gold Rice from a recent trip to Charleston and I used it for this recipe. It was delicious!

About the Ingredients

  • Rice (If you have access to Carolina gold rice, please use it! Otherwise, substitute any “white” rice that you like. Basmati is particularly delicious.)
  • Black-eyed peas(Make your life easier and use canned black-eyed peas. If you use dried peas, you’ll need to adjust prep and cooking times to allow for soaking and cooking the peas.)

You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.

How to Make Hoppin’ John

Let’s Go Step-by-Step

I always like to show you the photos and step-by-step instructions for my recipes to help you picture how to make them in your own kitchen. If you just want to print out a copy, you can skip to the bottom of the post where you’ll find the recipe card.

Cook the Rice

A bag of Carolina Gold Rice.

Start the rice by bringing water, salt and butter to a boil. Add the rice, lower the heat, cover and cook for about 20 minutes or until the rice is tender. Keep it warm until the peas are ready.

Saute the Vegetables

Chopped vegetables in a skillet.

In a large skillet over medium-high heat, cook the onion, bell pepper, celery and garlic in olive oil until the vegetables are very tender.

Add the Peas

Adding blackeyed peas to vegetables in a skillet.

Add the peas, broth, salt, and pepper. Reduce the heat to low and cook for about 10 minutes or until the peas are completely heated through. Stir in the parsley.

Serve

Serve the peas over a bed of rice. Top with green onions and chopped tomato.

For an authentic southern meal, serve Hoppin’ John with hot water cornbread, fried chicken, and turnip greens.

Have you tried this recipe? I’d really appreciate you giving it a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card or in the comments section.
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Recipe

A serving of Hoppin' John on a dinner plate.

Hoppin’ John

Hoppin' John is a traditional recipe of peas and rice enjoyed throughout the Southern states on New Year's Day.
5 from 2 votes
Print It Rate It
Course: Side Dishes
Cuisine: Southern, Vintage
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: 507kcal
Author: Lana Stuart

Ingredients

  • 2 cups water
  • 1 tablespoon butter
  • ½ teaspoon salt
  • 1 cup rice
  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 1 red or green bell pepper chopped
  • 2 ribs celery chopped
  • 2 garlic cloves chopped
  • 30 ounces canned black eyed peas rinsed and drained (2 cans)
  • ¼ cup chicken stock
  • Salt and pepper
  • 2 tablespoons chopped parsley
  • 2 green onions chopped
  • 1 large tomato seeded and diced

Instructions

  • Bring the water, butter and salt to a boil in a medium saucepan.
  • Stir in the rice.
  • Cover, reduce heat to low and cook approximately 20 minutes or until the rice is tender.
  • Heat the olive oil in a large skillet over medium-high heat.
  • Add the onion, bell pepper, celery and garlic.
  • Cook until the vegetables are tender and the onion is translucent.
  • Add the black eyed peas, stock, salt and pepper. Cook for approximately 10 minutes.
  • Stir in the parsley.
  • Serve the peas over a bed of rice.
  • Garnish with chopped green onions and tomato.

Notes

Ingredients:
  • If you have access to Carolina gold rice, please use it! Otherwise, substitute any “white” rice that you like. Basmati is particularly delicious.
  • Make your life easier and use canned black-eyed peas. If you use dried peas, you’ll need to adjust prep and cooking times to allow for soaking and cooking the peas.

Nutrition Information

Serving: 1 | Calories: 507kcal | Carbohydrates: 88g | Protein: 21g | Fat: 8g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 376mg | Potassium: 912mg | Fiber: 16g | Sugar: 11g | Vitamin A: 805IU | Vitamin C: 36mg | Calcium: 99mg | Iron: 6mg

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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— This post was originally published on August 29, 2011.

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49 Comments

  1. I know this is an old post, but still is inspiring. I’ll have to try this. Last New Years I made a Hoppin’ John and it wasn’t very good (the next day’s left-overs were though). I want a good first day’s dish—I’m not too good at planning too far ahead!!! Happy New Year and a Half!!

  2. I think that would be a tough task for me too, a vegan hoppin’ john recipe that I could say tasted good, but I think, heck, I know you nailed it… many thanks for the link… hope you have a great week… let me hear from you on some football recipes now… I know you know how to serve hungry football folks…

  3. You are adorable! I had a similar feeling with my SRC assignment last month, but wasn’t brave enough to put it out there. Congrats on the Kitchn link, too!

  4. I eat mostly vegetarian and this looks RIGHT up my alley. Great choice, and congrats on the kitchn feature.

  5. This looks great (and I have the same passion for bacon that you do!) Not sure I could convince hubby to try it (he loves his meat more than I do), but I guess it could pass as a side dish. Great SRC choice!

  6. Reminds me a little of the Korean tradition of eating Rice Cake Soup (Duk Gook) every New Year’s day. You gotta have some traditions to keep life flowing at a comfortable pace and maintain a connection with prior generations.

  7. I am from the west and have never seen a hoppin john before, but your dish looks delicious. I love how you styled it too. The plate is gorgeous! Great SRC pick!

  8. Hoppin Johns, mostly black eyed peas are a serious southern staple. It is what a lot of the confederate soldiers ate to stay alive. What a lovely post for our SRC.

  9. I’ve never tried Hoppin’ John even though I live in the deep south. I’ll have to give it a go one of these days as you’ve made it look delicious.

    If you haven’t already, I’d love for you to check out my Group ‘A” ~ SRC recipe this month: Cilantro Lime Chicken

    Lisa~~
    Cook Lisa Cook

  10. hey the pics are great and the dish has such simplicity. Well done for being open to the vegan blog. I’m loving being part of SRC and being challenged to think outside the box.