Southern Hoppin’ John: a Classic New Year’s Day Delight

Ingredients

• 190 g (1 cup)dried black-eyed peas, soaked overnight
• 960 ml (4 cups)low-sodium chicken broth
• 185 g (1 cup)long-grain white rice
• 1 mediumonion, diced
• 2 clovesgarlic, minced
• 1green bell pepper, diced
• 1smoked ham hock or 200 g diced smoked sausage
• 30 ml (2 tablespoons)vegetable oil
• 1 teaspoonsalt
• ½ teaspoonblack pepper
• 1 teaspooncayenne pepper (optional)
• 2bay leaves

Instructions

1. 1

   Drain the peas

   Drain the black-eyed peas that have soaked overnight, then rinse them.

2. 2

   Soften the vegetables

   Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the onion, garlic and green bell pepper, and sauté until softened.

3. 3

   Add the smoked meat

   Put the smoked ham hock into the pot and stir briefly.

4. 4

   Add broth and seasoning

   Pour in the chicken broth. Add the black-eyed peas, salt, black pepper, cayenne pepper if using, and bay leaves. Bring the mixture to a boil.

5. 5

   Simmer the peas

   Turn the heat down to a simmer, cover the pot and cook for 30 minutes.

6. 6

   Cook the rice

   Stir in the long-grain rice. Cover and cook for a further 20–25 minutes, until the rice is tender and the liquid has been absorbed.

7. 7

   Rest and serve

   Take the pot off the heat and leave it to stand for 5 minutes. Fluff the rice with a fork and remove the bay leaves before serving.

What is Hoppin’ John?

Hoppin’ John is a Southern American dish combining black-eyed peas, rice and smoked meat in one pot. It is especially associated with New Year’s Day, when it is often served as a meal for the occasion.

The dish has a long and varied history in the American South, with African and Caribbean culinary influences part of its broader story. Here, smoked meat seasons the peas and broth, while rice turns them into a filling supper.

Nutrition and macros by portion

The nutrition label shows one serving as written: 320 calories, 18g protein, 54g carbs, 6g fat.

Rice and black-eyed peas provide most of the carbohydrates, while the peas also contribute protein. The oil and smoked meat account for much of the fat, with the meat contributing additional protein; serve it with greens or salad for a fresh contrast.

Start with soaked peas

Soaked peas: draining and rinsing them before cooking clears away the soaking water. Overnight soaking also gives the peas a head start before the rice goes into the pot.

Broth: low-sodium chicken broth provides the cooking liquid while leaving room to adjust the seasoning. The smoked meat will contribute flavour as it cooks.

Build the flavour base

Vegetables: soften the onion, garlic and green pepper in oil before adding the broth. This gives them a chance to release their flavour into the pot.

Smoked meat: the recipe allows for a ham hock or diced smoked sausage. Either choice brings a savoury, smoky note; the hock is added whole, while the sausage is already cut into pieces.

Get the rice timing right

Peas first: simmer them in the broth for 30 minutes before adding the rice. This gives the peas time to cook before the rice begins absorbing the liquid.

Rice finish: once the rice is added, cover the pot and cook for 20–25 minutes. The recipe’s cues are tender rice and absorbed liquid; avoid lifting the lid repeatedly while it cooks.

Check texture and seasoning

Tenderness: taste a few peas and grains of rice at the end of cooking. The rice should be tender, and the peas should be cooked through.

Resting: leave the pot off the heat for 5 minutes, then fluff with a fork. Remove the bay leaves before serving, and taste the dish to see whether it needs any further seasoning.

Make it a meal

Fresh contrast: serve Hoppin’ John with a crisp green salad or simply cooked greens to balance its soft, hearty texture.

At the table: cornbread makes a fitting companion, while hot sauce can be offered separately for anyone who wants extra heat.

Recipe notes & tips

• Soak the black-eyed peas overnight before starting the recipe.
• Keep the pot covered during both cooking stages to retain the liquid.
• Use the cayenne only if you want a noticeable chilli warmth.
• Check the rice and peas for tenderness at the end of the stated cooking time.
• Let the dish stand for the full 5 minutes before fluffing it.

Variations

• Use smoked sausage: choose the recipe’s 200 g diced sausage option instead of the ham hock.
• Adjust the heat: leave out the optional cayenne for a milder pot.
• Add greens at the table: serve cooked greens alongside for a fresh, savoury accompaniment.
• Bring extra spice: offer hot sauce separately so everyone can season their own portion.

Common mistakes to avoid

• Skipping the soak: soak the dried peas overnight as directed before cooking.
• Adding rice too soon: wait until the peas have simmered for 30 minutes.
• Leaving the lid off: cover the pot during both simmering stages so the liquid is retained.
• Cooking by the clock alone: check that the rice is tender and the liquid absorbed before stopping.
• Serving immediately: let the pot stand for 5 minutes, then fluff and remove the bay leaves.

How to store

Refrigerate leftovers in a covered container within 2 hours and use within 3–4 days. Reheat until piping hot, adding a splash of broth or water if the rice has become dry.

Frequently asked questions