Hoppin’ John

Ready to discover the ultimate comfort food that’s steeped in Southern tradition? Hoppin’ John isn’t just a meal—it’s a celebration in a bowl, bringing together smoky bacon (or ham hock), tender black-eyed peas, and fluffy rice in perfect harmony. This dish has been gracing New Year’s tables for generations, promising good luck and prosperity, but trust me—it’s too delicious to save for just one day a year.

What makes Hoppin’ John truly special is its beautiful balance of flavors and textures. The savory depth from bacon or ham hock creates the perfect foundation, while the “holy trinity” of Southern cooking—bell pepper, onion, and celery—adds aromatic complexity. The black-eyed peas develop a creamy texture that contrasts perfectly with the distinct grains of rice. Finished with a sprinkle of bright green onions and served alongside tender greens, this is Southern soul food at its finest.

Ingredients

For the black-eyed pea mixture:

• 1/3 pound bacon, cut into small pieces (or 1 ham hock plus 2 tablespoons oil)
• 1 rib celery, diced
• 1 small yellow onion, diced
• 1 small green bell pepper, diced
• 2 cloves garlic, minced
• 8 ounces dried black-eyed peas (about 1 1/4 cups)
• 1 bay leaf
• 2 teaspoons dried thyme
• 1 heaping teaspoon Cajun seasoning
• Salt, to taste
• 4 cups water

For serving:

• 2 cups long-grain rice, uncooked
• Scallions or green onions, chopped, for garnish
• Cooked collard greens, kale, beet tops, or turnip greens, for serving

Steps

1. Prepare the protein base: If using bacon, cut it into 1/2-inch pieces and cook slowly in a medium pot over medium-low heat for 5-7 minutes until crispy but not burnt. The fat should render completely, creating a flavorful base. If using a ham hock instead, heat 2 tablespoons of oil in the pot until shimmering but not smoking.
2. Build the flavor foundation: Once the bacon is crispy (or the oil is hot if using ham hock), increase heat to medium-high and add the diced celery, onion, and green pepper. Sauté for 4-5 minutes until they begin to brown at the edges. Look for slight caramelization, which indicates the vegetables are releasing their natural sugars. Add the minced garlic, stir well to incorporate, and cook for another 1-2 minutes until fragrant. Be careful not to burn the garlic as it will become bitter.
3. Add the black-eyed peas and seasonings: Add the black-eyed peas, bay leaf, dried thyme, and Cajun seasoning to the pot. Pour in 4 cups of water, ensuring the peas are fully submerged. If using ham hock, add it to the pot now. Bring the mixture to a simmer (small bubbles around the edge of the pot, not a full boil which can cause the peas to split). Cook for 60-90 minutes, stirring occasionally, until the peas are tender but still hold their shape. Test by squeezing a pea between your fingers—it should yield easily but not be mushy. Cooking time varies based on the age of your peas.
4. Prepare the rice: While the black-eyed peas are simmering, cook the rice separately according to package instructions. For perfect rice, typically use a 2:1 ratio of liquid to rice (usually 4 cups water to 2 cups rice). Bring to a boil, reduce to a simmer, cover, and cook for 15-20 minutes until all water is absorbed and rice is tender. Let stand, covered, for 5 minutes before fluffing with a fork.
5. Finish the black-eyed peas: When the peas are tender, strain out any remaining cooking water using a colander. Return the peas to the pot. Remove and discard the bay leaf as it’s inedible. Taste the black-eyed peas for salt and add if needed, starting with 1/4 teaspoon and adjusting to taste. If using a ham hock, remove it from the pot, pull off the meat (it should easily separate from the bone), discard the bone and fat, and return the shredded meat to the pot.
6. Serve: Present the dish either by placing a generous ladle-full of black-eyed peas over a bed of steamed rice (traditional presentation), or by mixing the two together in a large bowl for a more uniform experience. Garnish with a generous sprinkle of chopped green onions, which adds both color and a fresh flavor contrast. Serve alongside your choice of cooked greens—collards are most traditional, but kale, beet tops, or turnip greens work beautifully too.

Smart Swaps

• Use smoked turkey leg instead of bacon or ham hock for a lighter option with similar smoky flavor
• Substitute brown rice for white rice to add more fiber and nutty flavor (increase cooking time to 35-40 minutes)
• Try fresh thyme instead of dried (use 1 tablespoon fresh for every 1 teaspoon dried)
• For a vegetarian version, omit the meat and use 2 tablespoons olive oil plus 1 teaspoon liquid smoke

Make It Diabetes-Friendly

• Replace white rice with cauliflower rice (reduces carbs by approximately 30g per serving)
• Use brown rice instead of white (lowers glycemic impact by about 30%)
• Increase the proportion of vegetables by adding 1 cup diced carrots and 1 cup diced zucchini
• Serve with a smaller portion of rice (1/3 cup instead of 1/2 cup) and larger portion of greens
• Add 1 tablespoon apple cider vinegar to the finished dish to help moderate blood sugar spikes

Pro Tips

• Soak black-eyed peas overnight to reduce cooking time by about half
• Don’t add salt until the peas are tender—salt added too early can make them tough
• The flavor improves overnight, so consider making this a day ahead
• For extra depth, add a smoked ham bone or 2 teaspoons liquid smoke to the cooking water
• A splash of apple cider vinegar or hot sauce at the table brightens all the flavors