Hoppin’ John

Hoppin’ John is a comforting Southern dish that I love making, especially on New Year’s Day when it’s said to bring good luck and prosperity. With its savory blend of black-eyed peas, vegetables, and rice, it’s hearty, flavorful, and nourishing all at once.

Why You’ll Love This Recipe

I like this recipe because it’s wholesome, simple, and full of flavor. The mix of onions, peppers, and celery builds a rich base, while thyme and cayenne add warmth and spice. The black-eyed peas give it heartiness, and the rice makes it filling enough for a meal. I also enjoy how this dish is rooted in tradition, making it special to cook and share with family.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 1/2 cups diced yellow onion
1 cup diced green bell pepper
1 cup diced celery
3 garlic cloves, chopped (about 1 Tbsp.)
1 tsp. chopped fresh thyme
1/2 tsp. black pepper
1/4 tsp. cayenne pepper
1 1/2 tsp. kosher salt, divided
5 cups chicken broth, homemade or low-sodium preferred
1 pound black-eyed peas, fresh or frozen
1 tablespoon white vinegar
1 1/2 cups long-grain rice, cooked according to package directions
Fresh scallions and parsley for garnish

Directions

1. I start by heating a little oil in a large pot over medium heat. I sauté the onion, bell pepper, celery, and garlic until softened and fragrant, about 5 minutes.
2. I stir in thyme, black pepper, cayenne, and 1 teaspoon of the salt, letting the spices bloom for a minute.
3. I add the chicken broth and black-eyed peas, then bring it to a boil. I reduce the heat and simmer for 35–40 minutes, until the peas are tender.
4. I stir in the vinegar and the remaining salt, adjusting to taste.
5. To serve, I spoon the peas mixture over warm cooked rice and garnish with scallions and parsley.

Servings and Timing

This recipe makes about 6 servings. It usually takes me 15 minutes to prepare and 40 minutes to cook, so the total time is around 55 minutes.

Variations

Sometimes I add  sausage for a smoky, meaty version. For a vegetarian twist, I swap the chicken broth for vegetable broth. If I want extra heat, I stir in a dash of hot sauce. I’ve also tried using brown rice or even quinoa instead of white rice for more texture.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it gently on the stovetop with a splash of broth or water to keep it from drying out. It also freezes well I portion it into containers and thaw overnight before reheating.

FAQs

Why is Hoppin’ John traditionally eaten on New Year’s?

It’s believed to bring good luck, prosperity, and health for the coming year, with black-eyed peas symbolizing coins.

Can I use canned black-eyed peas?

Yes, but I drain and rinse them, then reduce the simmering time since they’re already cooked.

How spicy is this recipe?

It has a mild heat from cayenne, but I can add more cayenne or hot sauce if I want it spicier.

Can I make Hoppin’ John vegetarian?

Yes, I use vegetable broth instead of chicken broth and skip any optional meat additions.

Do I cook the rice separately?

Yes, I cook the rice according to package directions and serve the peas over it.

What kind of rice works best?

I prefer long-grain white rice, but I’ve also made it with brown rice for extra fiber.

Can I make it ahead of time?

Yes, I cook the peas mixture in advance and reheat it before serving over fresh rice.

How do I thicken the broth?

I mash a few peas against the side of the pot and stir them back in for a creamier texture.

Can I add greens?

Yes, I sometimes stir in chopped collard greens, kale, or spinach for extra nutrition.

What should I serve with Hoppin’ John?

I like it with cornbread, collard greens, or roasted vegetables.

Conclusion

I love how Hoppin’ John combines tradition, comfort, and flavor in one hearty dish. It’s simple to make, nourishing, and endlessly adaptable. Whether I cook it for good luck on New Year’s or just for a cozy weeknight meal, it always hits the spot.

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