Hoppin’ John
Updated Dec. 29, 2025
- Total Time
- 1 hour 45 minutes, plus overnight soaking
- Rating
- Comments
- Read comments
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Ingredients
- 1pound dried black-eyed peas, picked over for stones, rinsed, soaked in water overnight, and drained
- ¾pound salt pork or bacon, cut into ¼-inch dice
- 1small onion, chopped
- 2large garlic cloves, minced
- 6cups chicken stock, store-bought or homemade
- ½cup diced (¼-inch) ham (2½ ounces)
- ½teaspoon red-pepper flakes
- Fine salt and black pepper
- 1cup long-grain rice
Nutritional analysis per serving (8 servings)
546 calories; 38 grams fat; 14 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 5 grams polyunsaturated fat; 37 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 12 grams protein; 1507 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Soak the black-eyed peas in cold water overnight, then drain when ready to cook.
- Step 2
In a large saucepan, cook the salt pork over medium-high heat, stirring occasionally, until crisp and the fat is rendered, about 6 minutes. Add the onion and garlic and cook until just translucent, about 3 minutes. Stir in the chicken stock, drained black-eyed peas, ham, red-pepper flakes, 1 teaspoon salt and ¼ teaspoon black pepper. Bring to a boil, then reduce the heat, cover, and simmer over medium-low heat, skimming any foam that rises to the surface, until tender, about 1 hour.
- Step 3
Taste and season with more salt as desired. Stir in the rice. Cover and return the pot to a simmer over high heat. Reduce the heat to maintain a gentle simmer, cover and cook until the rice is tender, about 20 minutes longer. Remove from the heat and let stand, covered, 5 minutes, then serve.
Private Notes
Comments
My southern mother made black-eyed peas, ham, mustard greens and corn bread religiously every New Year’s Day. After her six kids were grown, she called each of us to make sure we’d had a bite of each to insure robust health, prosperity and good fortune throughout the year. I make a version of this meal every January 1st for my family and though my mother has been gone for twenty years, I’ll anticipate hearing the phone ring all day long.
There’s no reason why hoppin’ john can’t be vegetarian. Use vegetable stock and season with some smoked paprika. Black eyed peas from Ranch Gordo are the bean of choice in my house for hoppin’ john.
No need to add fake vegetarian/vegan "meat" - just saute some onion, garlic and chili pepper flakes in olive oil before you add the peas and water/vegetable stock. Poor folks - White and Black - often cook dried beans or peas without meat because they cannot afford it, not because they abhor meat. Dried beans or peas cooked without any meat is a staple of Mexico as well.
This would be a wonderful recipe, except for the teaspoon of salt added in Step 2. Way, way over the top, and ruins an otherwise delicious dish. Given the salt pork, broth and ham, any additional salt at this point is uncalled for. If you need more salt, add it at the end. A serious disappointment.
I had the same experience. I think that it is because the recipe calls for either bacon or salt pork, yet fails to adjust the amount of added salt when using the latter. It was almost too salty to eat. I'll make it again, but either use bacon and a teaspoon of salt or salt pork with no added salt.
Even my legume skeptical family members enjoyed this.
This was so delicious. As others have mentioned, I cooked the rice separately. Also, I cooked everything in an instant pot, and it came out perfectly. 17 minutes on high pressure with a 15 minute natural release. Vent after 15 minutes, stir, and serve over white rice. Delicious!