How to make Hoppin’ John in Southern Style?

Hoppin’ John is right up there with Peach Melba Pie and Sweet Tea among the classic New Year’s recipes.

The black-eyed peas in this Southern-style recipe taste best when cooked with ham hocks or just a large ham bone!

On New Year’s Eve, it’s customary to serve Hoppin’ John, and we have the tried-and-true recipe that will get anyone eager for the New Year!

Describe Hoppin’ John.

Numerous foods are believed to bring luck in the New Year (and good luck dishes vary by region). A wonderful rice and bean dish called Hoppin’ John is said to bring luck!

Although there is some disagreement as to how the name came about, it is stated that this welcome addition to your new year’s supper table originally appeared in Sarah Rutledge’s “The Carolina Housewife” in 1847.

No matter where the term originated, the dish’s ingredients—rice, black-eyed peas, hog jowl, ham hocks, or a ham bone—remain the same.

Some versions also include bacon and various vegetables. This is quite basic, thanks.

Making Hoppin’ John: A Recipe

You are prepared to create this recipe in three easy steps once the beans have been prepared the night before.

1. Until onions are transparent and fragrant, saute the vegetables and seasonings.
2. Once the beans are tender, add the additional ingredients and boil.
3. Serve this rice dish with the black bean mixture on top.

You’re out of time. For a recipe on how to quickly soak beans, see below!

Added Flavor

I increase the amount of broth in this recipe and use it to finish cooking the rice. The ham bone in the soup gives the broth flavor, making the rice even more delectable!

Reduce the cooking liquid in this recipe by 2 cups if you won’t be cooking your rice in the ham broth.

Serving Ideas for Hoppin’ John!

Of course, cornbread! Nothing like a piece of handmade cornbread to mop up those delicious juices! Traditional sides to offer with black-eyed peas and ham include steamed or boiled collard greens, but a fresh, green salad dressed with a tart vinaigrette is also a great option. In a pinch, pre-packaged flour or corn tortillas will work in place of cornbread.

Leftovers

Treat Hoppin’ John the same way you would any soup or stew-like dish. Reheat leftovers easily in the microwave by keeping them well wrapped in the refrigerator.

Once it has cooled to room temperature, just scoop it into quart-sized freezer bags and label them with the date to freeze.

Hoppin John

To bring out the rich flavor of the black-eyed peas and vegetables, this Southern-style dish tastes great with ham chunks or hocks!

Ingredients

• 1 ½ cups dried black-eyed peas rinsed and sorted
• 1 onion diced
• 2 celery ribs chopped
• 1 green bell pepper diced
• 2 cloves garlic
• ½ teaspoon dried thyme
• ¼ teaspoon dried oregano
• ¼ teaspoon cayenne pepper
• 8 cups chicken broth with low sodium *see note
• 1 ham hock or ham bone (see note)
• 14 ounces diced tomatoes with juice
• 1 bay leaf
• 1 cup long-grain white rice
• green onions for garnish

Instructions

1. Black-eyed peas are overnight soaked in cold water (see note).
2. In a soup saucepan, combine the onion, bell pepper, celery, garlic, and seasonings. Cook for 5 minutes, or until the onion is translucent.
3. Black-eyed peas, a bay leaf, and a ham bone should be added. When the peas are ready, simmer for 45–60 minutes over low heat after bringing them to a boil (see note on cook time).
4. Remove the ham hock/bone after the peas are cooked. 2 cups of the broth should be poured into a saucepan.
5. Stir the rice into the broth, cover, and simmer for 15 minutes. pause for five minutes.
6. Add the ham bone meat, tomatoes, and juices to the black-eyed peas while the rice is cooking. Permit to simmer without cover.
7. Serve the black-eyed pea mixture over cooked rice after removing the bay leaf.

Notes

To have enough broth/water to cook the rice in, I add 8 cups of broth. Reduce the broth to 6 cups if you won’t be using the cooking liquid to cook your rice.

Ham After the first 30 minutes of cooking, cubed ham can be added if you don’t have a ham bone or ham hock.

Speedy Soak Beans Put black-eyed peas in a big saucepan and quickly soak them. Add water until it is 2″ above the peas. Heat to a rolling boil over medium-high. 2 minutes of boiling. Heat off, cover, and let stand for 60 minutes.

Time to Cook Give yourself extra time because drying black-eyed peas sometimes result in even longer cooking periods (up to 90 minutes). Simply turn off the heat and cover your dish until serving if it is done in advance.

To make a ham hock extra soft when substituting a ham hock for a ham bone, I like to boil the hock for around 60 minutes before adding the peas.

Nutrition information

Calories: 365 | Carbohydrates: 57g | Protein: 20g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 24mg | Sodium: 1307mg | Potassium: 1016mg | Fiber: 6g | Sugar: 6g | Vitamin A: 206IU | Vitamin C: 46mg | Calcium: 106mg | Iron: 6mg