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