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Made with bacon, black eyed peas, and rice, Hoppin’ John is pure Southern comfort food. Serve with collard greens and cornbread for an easy, hearty dinner.
Southern recipes are some of my favorites to make, whether it’s fried cabbage or smothered chicken. No one does comfort food quite like the South! And this Hoppin’ John recipe is no exception. I grew up eating this on New Year’s Day and have made it many times since. The combination of bacon, black eyed peas, and rice is filling, hearty, and so tasty!
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Made hoppin' john last night for dinner. It was very good. My picky eater husband even liked it. That is a huge compliment. Will make it again for sure. Thank you, Jill for your recipe.
Why I Love This Southern Dish
There are so many things to love about this dish!
- Warm, savory flavors. This is definitely a savory dish! There’s bacon, veggies, black eyed peas, and rice plus spices like thyme and cayenne pepper for even more flavor.
- Easy to make. The hardest part of this recipe, in my opinion, is remembering to soak the black eyed peas overnight. (Tell me I’m not the only one who forgets that!) The rest is super easy and much of the recipe time is hands-off while the black eyed peas simmer.
- Perfect for New Year’s Day (or anytime). It’s traditional to eat something with black eyed peas on New Year’s Day and Hoppin’ John is a popular option. Don’t wait until next year to try it!
What Is Hoppin’ John?
Hoppin’ John is a traditional Southern recipe made with black eyed peas, bacon or ham, and rice. It’s traditionally enjoyed on New Year’s Day to bring in good fortune for the year, as black eyed peas are said to represent coins. But, personally, I think it’s a tasty dish that can be enjoyed anytime!
Recipe Ingredients
The star ingredients of this Southern recipe are bacon, black eyed peas, and rice. Beyond those, you need just a few basics. You can find the exact measurements in the recipe card below.
- Bacon – Thick cut bacon is ideal for the extra flavor and to really add chunks of bacon throughout.
- Veggies – Celery, onion, and green bell pepper add color, flavor, and texture.
- Spices & aromatics – Minced garlic, dried thyme, cayenne pepper, salt, and pepper season the dish.
- Chicken broth – Since salt is added separately, I recommend a low-sodium broth.
- Black-eyed peas – Soak the dried beans overnight then drain.
- Green onions – For garnish.
For the rice:
- Olive oil
- Long-grain rice – Any long-grain white rice will do, the Carolina gold rice is traditionally used in the South for its nuttier flavor.
- Cooking liquid from the pea mixture – Using this instead of water adds so much flavor to the rice.
- Salt
How To Make Hoppin’ John
This dish is super easy to make, though keep in mind that it needs to simmer for over an hour. Scroll down to the recipe card below for the printable version of the instructions.
- Cook the bacon. Cook the chopped bacon in a Dutch oven until crispy, about 5-7 minutes.
- Add the veggies. Add the diced veggies and cook until tender, about an additional 5 minutes. Stir in the garlic and spices, cooking for an additional 1-2 minutes.
- Simmer. Pour in the chicken broth and add the drained black eyed peas. Bring the mixture to a boil then reduce the heat to low. Cover and simmer for 60-75 minutes, until the black eyed peas are tender.
- Drain. Drain the mixture, saving the cooking liquid in a separate bowl. Return one cup of the liquid and the pea mixture to the pot. Cover to keep warm.
- Cook the rice. Toast the rice in the olive oil over medium heat, stirring constantly, for 2-3 minutes until it smells nutty. Pour in 2 cups of the reserved cooking liquid, along with the salt. Bring to a boil then reduce the heat, cover, and simmer for 15-28 minutes. Remove from heat and let sit, covered, for 5 minutes.
- Combine and enjoy. Fluff the rice and then mix it into the warm pea mixture. Serve immediately with sliced green onions.
Tips & Variations
Here are a few tips for perfecting this Hoppin’ John recipe, as well as some ways to customize it.
- What if I don’t have enough cooking liquid? If you don’t have enough cooking liquid for the rice, use more chicken broth or water.
- Add more veggies. Add diced carrots, tomatoes, or even okra for extra flavor and textures.
- Make it spicy. For a kick, include a finely diced jalapeño or a splash of hot sauce.
- Try a different meat. Swap the bacon for ham hocks, smoked turkey legs, andouille sausage, or smoked kielbasa for a similar smoky flavor.
- Use canned peas. If you don’t have dried black-eyed peas, you can use canned ones. Rinse and drain them, then reduce the cooking time for the peas to 20 minutes instead of 60-75 minutes.
What To Serve It With
Hoppin’ John is traditionally served alongside collard greens, kale, or sauteed spinach. I also like to serve it with some cornbread, which soaks up any remaining liquid. Simple yet filling and so good!
How To Store & Reheat Leftovers
- Fridge. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Freezer. Hoppin’ John can be frozen for up to 2 months. Cool completely before transferring to a freezer-safe container.
- Reheat. Reheat in a saucepan over medium-low heat. Add a splash of broth or water to prevent it from drying out.
More Southern Recipes To Try
Hoppin’ John
Made with bacon, black eyed peas, and rice, Hoppin' John is pure Southern comfort food. Serve with collard greens and cornbread for an easy, hearty dinner.
Servings: 6 people
Ingredients
- 6 slices bacon chopped
- 2 celery stalks diced
- 1 medium onion diced
- 1 green bell pepper diced
- 3 cloves garlic minced
- 1 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 4 cups chicken broth
- 2 cups dried black-eyed peas soaked overnight and drained
- Sliced green onions for garnish
For the rice:
- 2 tablespoons olive oil
- 1 cup long-grain white rice
- Reserved cooking liquid from the pea mixture
- 1/4 teaspoon salt
Instructions
- Heat a large Dutch oven over medium-high heat and cook the chopped bacon until it starts to crisp, about 5-7 minutes. Stir occasionally to prevent sticking.
- Add the diced celery, onion, and bell pepper to the pot with the bacon and cook until tender, around 5 minutes. Stir in the minced garlic, dried thyme, cayenne pepper, salt, and black pepper. Cook for 1-2 minutes, stirring, until everything is fragrant.
- Pour in the chicken broth and mix in the soaked and drained black-eyed peas. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 60-75 minutes, or until the peas are tender.
- Once the peas are cooked, drain the mixture, saving the cooking liquid in a separate bowl. Return the pea mixture to the pot and stir in 1 cup of the reserved liquid. Cover the pot to keep warm.
- While the peas are staying warm, heat olive oil in a medium saucepan over medium heat. Add the rice and toast it lightly, stirring for 2-3 minutes, until it starts to smell nutty.
- Pour 2 cups of the reserved cooking liquid into the rice. Add 1/4 teaspoon of salt, bring to a boil, then reduce heat to low. Cover and simmer for 15-18 minutes, or until the rice is tender and the liquid is absorbed. Remove from the heat and keep covered for 5 minutes.
- Fluff the rice with a fork and mix it into the warm pea mixture in the Dutch oven or you can serve the rice on the side. Serve immediately, garnished with freshly sliced green onions. Enjoy!
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Nutrition
Calories: 402kcal | Carbohydrates: 62g | Protein: 20g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 11mg | Sodium: 1020mg | Potassium: 798mg | Fiber: 7g | Sugar: 6g | Vitamin A: 155IU | Vitamin C: 19mg | Calcium: 90mg | Iron: 5mg
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2 comments on “Hoppin’ John”
Made hoppin’ john last night for dinner. It was very good. My picky eater husband even liked it. That is a huge compliment. Will make it again for sure. Thank you, Jill for your recipe.
Yay! Thank you Donna!