Food and Recipes Dish Soup Classic Hoppin' John 4.6 (43) 42 Reviews This is a two-for-one dish: Enjoy the rice dish for dinner, and save the liquid for soups, beans, or stews later. By Paige Grandjean Paige Grandjean Paige Grandjean is a food editor and recipe developer with over seven years of experience in food media. Her recipes and writing have appeared in over 15 nationally distributed print publications, as well as on various digital platforms. Paige's recipes have been showcased on the covers of magazines such as Food & Wine, Southern Living, and Cooking Light, with her 2020 Food & Wine Lamination cover story earning a spot as a Folio: Eddie and Ozzie Award Finalist. She is a member of IACP and has a WSET Level 2 Award in Spirits. Southern Living's editorial guidelines Updated on November 9, 2023 Recipe tested by Southern Living Test Kitchen Recipe tested by Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Learn more about the Southern Living Test Kitchen Rate PRINT Share Active Time: 25 mins Total Time: 1 hr 30 mins Servings: 6 A hearty bowl of Hoppin' John has been the way that many Southern households ring in the New Year. Served alongside a side of collard greens and cornbread, this meal signifies a year filled with good fortune and security. Making use of thick-cut bacon to impart the perfect amount of smokiness to this soul food staple, our Hoppin' John recipe is sure to serve up a generous helping of both comfort and tradition for you and your family this New Year's Day. Learn how to make Hoppin' John, and find your new favorite kind of comfort food. Stacy K. Allen, Food Stylist: Ruth Blackburn, Prop Stylist: Christina Daley What Is Hoppin’ John? Served on New Year's Day with a side of collard greens and cornbread, Hoppin' John is a hearty African-American dish made by slowly simmering black-eyed peas with pork and vegetables. Traditionally served over a bed of freshly cooked rice, this simple yet incredibly flavorful dish of rice, pork, and beans is believed to bring luck and prosperity for the upcoming year. The signature black-eyed peas used in the recipe are meant to symbolize coins, which is why you'll find many Southerners eating black-eyed peas as a way of ringing in the New Year. 25 Traditional New Year's Recipes To Cook Up Lots Of Good Luck Classic Hoppin’ John Ingredients There are three things you do want to keep traditional about your Hoppin' John recipe: the pork, the peas, and the rice. Bacon: While you'll often find most Hoppin' John recipes calling for a ham hock, we find that, at times, it can overpower the dish. Instead, we recommend using thick-cut slices of bacon—you'll end up with crispy pieces of salty goodness without compromising on taste. Not a fan of pork? You can also use smoked turkey for a similar flavor. Beans: Dried black-eyed peas are traditionally used in Hoppin' John, but if you're pressed for time, you can use either frozen or canned beans. Rice: Carolina gold rice is a nuttier, earthier strain of long-grain rice that's been a staple of the Lowcountry for centuries. If you can't find Carolina gold rice where you live, feel free to swap it out for any other long-grain white rice. Vegetables: The Cajun culinary holy trinity of onions, celery, and bell pepper are key to making this quintessential soul food classic. Herbs and seasonings: Fresh thyme, chopped garlic, black pepper, and cayenne are what you'll need. Chicken broth: Using a low-sodium chicken broth helps keep your sodium levels in check. Got some time? Make some homemade chicken stock instead. Why We Eat Black-Eyed Peas And Collard Greens On New Year's Day The Best Beans for Classic Hoppin’ John While black-eyed peas are now commonly used in most Hoppin' John recipes, that has not always been the case. Earlier recipes dating back to the 1800s called for cowpeas, red peas, or field peas. Also known as red peas or field peas—they belong to the same species, Vigna unguiculata—these beans were commonly grown in the South and known for their chewy, firm texture that did exceptionally well in long, slow-cooked recipes like the Hoppin' John. Alison Miksch; Prop Styling: Mary Clayton Carl; Food Styling: Mary-Claire Britton How To Serve Hoppin’ John You'll find this Hoppin' John recipe gracing most tables in the South on New Year's Day. Served alongside it is a side of collard greens and freshly baked cornbread; the greens are a symbol of paper money, while the cornbread represents gold. For a complete New Year's Day spread, you'll need some pork, too. Try Pork Chops with Dijon-Buttermilk Sauce for a dinner-style meal. Maple-Bourbon Glazed Ham is traditional. Smothered Pork Chops are deeply comforting and rich. How To Store Hoppin’ John Leftovers When eaten the day after New Year's, leftovers of this hearty dish are often referred to as "Skippin' Jenny" to indicate one's frugality. Keep any leftovers in the refrigerator for 3 to 4 days, or freeze in a zip-top bag or airtight container for up to six months. Hoppin' John leftovers can be reheated in the microwave or over the stovetop on low heat—be sure to add a couple of tablespoons of broth to the pot to prevent it from sticking to the bottom when heating up again. Southern Living Community Tips Readers have loved this recipe (or their own version) for many years, and they've shared some great tips and tricks for making the best pot of hoppin' John. "I had to use long-grain white rice due to availability but oh my, the trinity shines in this one," says reviewer Nancy Kunkel."I used canned peas and reduced the broth. Serve with collard greens and cornbread," says reviewer Kacie Mitchell."Outstanding recipe! I served it over rice instead of cooking the rice in the broth and felt like it balanced the dish very well. Used frozen peas and added some left over ham for additional protein. Will definitely make again!" wrote reviewed Lauren Owens. Editorial contributions by Christabel Lobo. Ingredients 6 thick-cut bacon slices, chopped 4 celery stalks, sliced (about 1 1/2 cups) 1 medium-size yellow onion, chopped (about 1 1/2 cups) 1 small green bell pepper, finely chopped (about 1 cup) 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 8 cups lower-sodium chicken broth 4 cups fresh or frozen black-eyed peas 2 Tbsp. olive oil 1 1/2 cups uncooked Carolina Gold rice Fresh scallions, sliced Directions Cook bacon: Cook bacon in a Dutch oven over medium-high, stirring occasionally, until starting to crisp, about 10 minutes. Stacy K. Allen, Food Stylist: Ruth Blackburn, Prop Stylist: Christina Daley Add vegetables and seasonings: Add celery, onion, bell pepper, garlic, thyme, black pepper, cayenne, and 1 teaspoon of the salt. Cook, stirring occasionally, until onion is tender, about 8 minutes. Stacy K. Allen, Food Stylist: Ruth Blackburn, Prop Stylist: Christina Daley Add broth and peas: Add broth and black-eyed peas, and bring to a boil over medium-high. Reduce heat to medium-low, and simmer until peas are tender, about 40 minutes. Stacy K. Allen, Food Stylist: Ruth Blackburn, Prop Stylist: Christina Daley Drain pea mixture: Drain pea mixture, reserving cooking liquid. Return pea mixture and 1 cup of the cooking liquid to Dutch oven. Cover to keep warm; set aside. Stacy K. Allen, Food Stylist: Ruth Blackburn, Prop Stylist: Christina Daley Cook rice: Heat oil in a medium saucepan over medium-high. Add rice and cook, stirring often, until fragrant and lightly toasted, 3 to 4 minutes. Stir in 3 cups of the reserved cooking liquid and remaining 1/2 teaspoon salt. Bring to a boil, and reduce heat to medium-low; cover and cook until rice is tender, 15 to 18 minutes. Stacy K. Allen, Food Stylist: Ruth Blackburn, Prop Stylist: Christina Daley Fluff rice with a fork. Stacy K. Allen, Food Stylist: Ruth Blackburn, Prop Stylist: Christina Daley Combine rice and pea mixture: Gently stir into pea mixture in Dutch oven. Stir in remaining cooking liquid, 1/4 cup at a time, until desired consistency is reached. Sprinkle servings with sliced fresh scallions. Stacy K. Allen, Food Stylist: Ruth Blackburn, Prop Stylist: Christina Daley Rate It Print Additional reporting by Christabel Lobo Christabel Lobo Christabel Lobo is a freelance food writer and illustrator based between Washington, D.C., and India. She has contributed to Southern Living, Allrecipes, Zagat, OpenTable, EatingWell, Cooking Light, Insider, and more. learn more