Hoppin’ John: a Southern New Year’s Tradition

Hoppin’ John is a Southern bean and rice dish made with black eyed peas that is traditionally eaten on New Year’s Day. Starting the year with Hoppin’ John is said to bring good luck but it’s delicious enough to eat year-round!

It just wouldn’t be New Year’s in the South without a big helping of Hoppin’ John! This yummy side dish is made with black eyed peas and rice, cooked with bacon, bell pepper, and onion. The result is a flavorful dish said to bring good luck in the year to come.

Why is it called “Hoppin’ John?”

There are many theories as to where Hoppin’ John got it’s name:

The origins of the name “Hoppin’ John” are slightly less clear. Some say an old, hobbled man called Hoppin’ John became known for selling peas and rice on the streets of Charleston. Others say slave children hopped around the table in eager anticipation of the dish. Most food historians think the name derives from a French term for dried peas, “pois pigeons.”

History.com

What to Eat With Hoppin’ John

If you’re serving this dish on New Year’s Day it is custom to serve it alongside collard greens and cornbread. The collards represent money in the year to come.

Some also believe that the black eyed peas also represent coins, and in some families it is tradition to serve the good luck meal with a penny under the plate as well!

Tips for Making Hoppin’ John

• If using dry beans, be sure to follow the package instructions for soaking prior to adding to the recipe.
• If using canned black eyed peas be sure to rinse the peas before using them. The canning liquid adds extra salt that will affect the end result if not rinsed.
• For convenience, cook the rice while the peas are simmering.
• Season the Hoppin’ John with salt or hot sauce to taste after combining the rice and beans.
• For a traditional Southern New Year’s meal, serve with Collard Greens and Cornbread or Corn Muffins!

If you try this recipe, please comment and rate it below, I love hearing from you!

Hoppin’ John: a Southern New Year’s Tradition

• Author: Melissa Riker
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour
• Yield: 8 1x
• Category: side
• Method: stovetop
• Cuisine: Southern American

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Description

Hoppin’ John is a Southern bean and rice dish made with black eyed peas that is traditionally eaten on New Year’s Day. Starting the year with Hoppin’ John is said to bring good luck but it’s delicious enough to eat year-round!

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Ingredients

• 5 slices thick cut bacon, cut into 1/2” pieces
• 3 tablespoons unsalted butter
• 1 small green pepper, diced
• 1/2 yellow onion, sliced
• 2 cloves garlic, minced
• 2 cups black eyed peas
• 2 cups rice, cooked
• green onion for garnish if desired

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Instructions

1. In a large saucepan, cook the bacon over medium heat until crispy.
2. Add butter and chopped pepper and onions and cook until vegetables are tender, about 5 minutes.
3. Add garlic and cook an additional minute.
4. Add 4 cups of water to the pan and scrape the bottom to deglaze.
5. Add beans to the pan and bring to a simmer.
6. Simmer 25 minutes or until beans are tender (not mushy.)
7. Mix rice into bean mixture and season to taste with salt and/or hot sauce.
8. Serve immediately.

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Notes

• If using dry beans, be sure to follow the package instructions for soaking prior to adding to the recipe.
• If using canned black eyed peas be sure to rinse the peas before using them. The canning liquid adds extra salt that will affect the end result if not rinsed.
• For convenience, cook the rice while the peas are simmering.
• Season the Hoppin’ John with salt or hot sauce to taste after combining the rice and beans.
• For a traditional Southern New Year’s meal, serve with Collard Greens and Cornbread or Corn Muffins!

Keywords: hoppin john, black eyed peas and rice

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