This classic Hoppin’ John is made with black-eyed peas, a ham hock, and rice. It's a comforting New Year’s dish that’s simple, hearty, and full of flavor.
Ralph SmithYields: 10 serving(s)Prep Time: 6 hrs Cook Time: 1 hr Total Time: 7 hrs SavePrintI’m not especially superstitious, but every New Year’s Day, without fail, I find myself eating black-eyed peas. I figure easing into January with a little edible good luck certainly can’t hurt—and if nothing else, it’s a delicious tradition.
Hoppin’ John is about as simple as it gets: a humble, cozy dish built around black-eyed peas. For this version of the classic New Year’s staple, I intentionally keep things stripped down. While I was cooking it the other day, I had to resist tossing in chopped red bell pepper, handfuls of torn kale, or even a can of diced tomatoes. All of those additions would be perfectly welcome, but this time I wanted the dish to stay true to its unfussy roots. Sometimes plain and simple really is the best way to go.
Feel free to make it your own! And if you’re craving more black-eyed pea recipes to ring in the New Year, you can find plenty to love—especially Zannie’s famous black-eyed pea dip.
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Soak the black-eyed peas in cool water for at least 6 hours. Rinse before using.
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Heat the butter in a large pot over medium-high heat. Add the onion, garlic, green pepper, and celery, and stir. Cook for 3 to 4 minutes. Stir in the soaked beans, then add chicken broth and ham hock as well as salt, pepper, and cayenne, to taste. Bring to a boil, then reduce the heat and cover the pot for 30 minutes.
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After 30 minutes, check the liquid level; if it's too soupy, cook with the lid off for another 15 minutes or so. If it's too thick, splash in a little more broth. Stir in vinegar, then taste for seasonings. Add more spice if needed.
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Serve over white or brown rice, making sure to get plenty of the cooking liquid spooned over the top. Or, you may mix the bean mixture with the rice before serving.
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Variations: Add red bell pepper, canned diced tomatoes, diced jalapeños, diced ham (instead of ham hocks), or sliced bacon (instead of ham hocks). Stir in torn-up kale when 5 minutes of cooking time remain. You can also use canned, drained black-eyed peas if preferred. Just use diced ham instead of ham hock and a little less broth, as peas won't need to cook as long.
