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southern hoppin' john

smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Ofallon, MO

Hoppin’ John is a scrumptious Southern black eyed pea dish with bacon, onions, celery, bell peppers and garlic served over white rice. We love to eat it year round but I also serve it every New Year’s Day. Southern tradition is that the first meal in the New Year should be a dish with black eyed peas in them. In fact you are supposed to eat 365 of those black eyed peas for good health and prosperity. One for every day of the new year. As this is one of mine and hubby’s favorite recipes we never have trouble meeting that quota.

yield 6 serving(s)
prep time 15 Min
cook time 1 Hr 10 Min
method Stove Top

Ingredients For southern hoppin' john

  • 8 oz
    dried black eyed peas (or frozen)
  • water
  • 1
    ham shank or hock
  • 4 c
    low sodium chicken broth
  • 1/2 tsp
    thyme leaves
  • 1/2 tsp
    onion powder
  • 1/2 tsp
    garlic powder
  • 1/4 tsp
    ground black pepper
  • 1/4 tsp
    ground cayenne
  • 1/4 tsp
    crushed red pepper
  • 2
    bay leaves
  • 1 1/2 c
    long grain rice uncooked
  • 6 slice
    thick cut bacon
  • 1 md
    onion chopped
  • 2
    ribs celery chopped
  • 1/2
    red pepper chopped
  • 1/2
    yellow pepper
  • 3 clove
    garlic minced
  • fresh chopped parsley (optional)

How To Make southern hoppin' john

  • 1
    If using dried beans rinse and soak the bean overnight in water. Cover the beans by 3 inches of cool water.
  • 2
    In a large pot over medium low heat combine the beans, ham shank, chicken broth, thyme leaves, onion powder, garlic powder, black pepper. cayenne pepper, crushed red pepper and bay leaves. Cover and simmer for 45-60 minutes or until the beans are soft.
  • 3
    Cook the rice according to package directions.
  • 4
    When the beans are a little more than halfway cooked brown the bacon in a large skillet over medium heat. When the bacon is a few minutes away from being fully browned add the onions, celery, and bell peppers. Cook for 5 minutes or until soft. Add the garlic; cook for 1 minute stirring constantly.
  • 5
    Discard the ham shank or ham hock and using a large slotted spoon so most of the liquid is left behind add the black eyed peas to the skillet with the vegetable mixture and heat through. Spoon the black eyed bean/vegetable mixture over the rice. If desired sprinkle with fresh parsley. Serve promptly.
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