Take a trip to the Deep South with this classic Hoppin’ John recipe. Slow-simmered black-eyed peas cooked with crispy bacon, tender vegetables, and a touch of Cajun seasoning served over steamed white rice create a comforting, flavorful meal the whole family will love. This time-honored dish is hearty and satisfying all year round.
For a classic Southern pairing, serve Hoppin’ John with warm, homemade cornbread and finish the meal with a slice of Southern apple pie for dessert.
Hoppin’ John
Black-eyed peas are long associated with good luck and prosperity in Southern tradition, especially eaten on New Year’s Day. While this recipe comes from South Carolina, versions of Hoppin’ John are enjoyed across the country. There’s something special about letting the peas simmer slowly so they soak up the smoky bacon, aromatics, and spices.
Cooking the bacon until crisp and sautéing the onion, celery, and bell pepper in the rendered drippings creates a deep, savory base. Add garlic and Cajun seasoning to build layers of flavor that set this slow-cooked version apart from quicker methods.
Southern cooking favors patience, and that slow approach is perfect for this comforting, down-home dish.
How To Make Hoppin’ John
- In a large pot or Dutch oven over low–medium heat, cook the diced bacon until it reaches your preferred crispiness. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate. Reserve 2–3 tablespoons of the bacon drippings in the pot.
- Add the diced celery, onion, and bell pepper to the drippings and cook 3–5 minutes, until the vegetables begin to soften. Stir in the minced garlic and cook 30 seconds to 1 minute more, until fragrant but not browned.
- Add the rinsed dried black-eyed peas, chicken broth, water, Cajun seasoning, thyme, oregano, and bay leaves. Stir to combine.
- Bring the mixture to a gentle simmer. Cook, partially covered, for 1 to 1½ hours or until the beans are tender but not mushy. Check for doneness around 45 minutes and add a bit more liquid if needed. While the beans simmer, prepare the rice according to package instructions.
- When the peas are cooked, drain any excess liquid through a strainer or colander and discard the bay leaves. Return the drained peas to the pot along with the cooked bacon. Taste and add salt or additional seasoning as needed.
- Serve Hoppin’ John over steamed long-grain white rice, stirred together with rice, or alongside a bed of collard greens. Garnish with chopped green onions if desired and enjoy.
Tips and Variations
- Use water instead of broth, or a mix of both. If you use broth, be mindful of the salt since the bacon and seasonings add sodium.
- Begin checking the black-eyed peas for doneness around 45 minutes. Beans vary in age and cook time, so add extra liquid if they start to dry out.
- Substitute smoked ham or ham hocks for the bacon for a different smoky flavor profile.
- Another traditional way to serve Hoppin’ John is over cooked collard greens instead of rice.
Storage and Reheating
Storage: Store Hoppin’ John in an airtight container in the refrigerator for up to four days for best flavor.
You can also freeze Hoppin’ John in a freezer-safe container for up to three months.
Reheating: Reheat on the stovetop over low heat or in the microwave until warmed through. If frozen, thaw completely in the refrigerator before reheating.
Classic Comfort Food Recipes We Love:
- Shepherd’s Pie
- Vegetable Beef Soup
- Easy One-Pot Jambalaya Pasta
- Beef Stew with Tomato Sauce
- Shrimp Diablo
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Hoppin’ John
What You’ll Need
- ½ pound bacon, uncooked, thick cut, diced
- 2 ribs celery, diced
- 1 small onion, diced
- 1 bell pepper, deseeded and diced
- 3 garlic cloves, finely minced
- 8 ounces dried black-eyed peas (about 1¼ cups), picked through and rinsed
- 2 cups low-sodium chicken broth
- 2 cups water
- 1–2 teaspoons Cajun seasoning, adjust to taste
- 2 bay leaves
- 1 teaspoon dried thyme
- ¼ teaspoon dried oregano
- Salt, to taste
- 2 cups long-grain white rice, cooked
- 4–6 green onions, chopped for garnish
How to Make It
- In a large pot or Dutch oven over low–medium heat, cook the bacon until crispy. Remove bacon with a slotted spoon and reserve 2–3 tablespoons of drippings.
- Add the celery, onion, and bell pepper to the drippings and sauté 3–5 minutes until softened. Add garlic and cook 30 seconds to 1 minute until fragrant.
- Stir in the black-eyed peas, chicken broth, water, Cajun seasoning, thyme, oregano, and bay leaves.
- Bring to a simmer and cook 1–1½ hours until the peas are tender but not mushy. Prepare the rice while the peas cook.
- Drain excess liquid and discard bay leaves. Return the peas and cooked bacon to the pot, taste, and add salt if needed.
- Serve stirred with rice, ladled over rice, or alongside collard greens. Garnish with chopped green onions.
Suggested Equipment
- Dutch oven
Notes
- Nutrition and calorie estimates are approximate and based on the ingredients listed and a serving size of 1 cup.
- You may use 4 cups of water instead of a water/broth combination; if using broth, watch the sodium level because bacon and seasonings add salt.
- Check beans for doneness between 45 minutes and 1 hour and add liquid as needed—bean age affects cook time.
Nutrition
Calories: 452 kcal
Carbohydrates: 43 g
Protein: 17 g
Fat: 24 g
Saturated Fat: 8 g
Sodium: 425 mg
Fiber: 6 g