Hoppin’ John is a delicious and hearty dish that has deep roots in Southern cuisine. With a flavorful combination of black-eyed peas, rice, and savory seasonings, this dish is a staple on New Year’s Day, symbolizing good luck and prosperity. Hoppin’ John is not only rich in history and tradition but also offers a delightful blend of textures and flavors. In this detailed guide, we will explore the history and origins of Hoppin’ John and provide a step-by-step preparation process to help you create this beloved Southern dish in your own kitchen.

Hoppin’ John’s origins can be traced back to West African and Caribbean culinary traditions. The dish likely evolved from a traditional African dish made with beans and rice. The name “Hoppin’ John” is thought to have been derived from the French term “pois à pigeon,” which means “pigeon peas,” a common ingredient in the dish.

During the era of slavery, black-eyed peas were introduced to the Southern United States and became a staple in African American cuisine. The combination of black-eyed peas and rice became synonymous with good luck and fortune in the African American community, and Hoppin’ John became a cherished New Year’s Day tradition.

PREP/TOTAL TIME: 15 MIN.

MAKES: 2 SERVINGS

INGREDIENTS

• 1 cup dried black-eyed peas
• 4 cups water
• 1 tablespoon olive oil or bacon grease
• 1 onion, finely chopped
• 1 green bell pepper, finely chopped
• 2 cloves garlic, minced
• 1 cup long-grain white rice
• 2 cups chicken or vegetable broth
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Optional: 1 smoked ham hock or 4 slices of bacon, cooked and crumbled
• Optional: Hot sauce, for serving

INSTRUCTIONS

1. Rinse the dried black-eyed peas under cold water, removing any debris or stones. Place them in a large pot and cover with water. Let them soak overnight, or use the quick soak method by bringing the peas to a boil, removing them from heat, and letting them soak for 1 hour.
2. Drain and rinse the soaked black-eyed peas. Return them to the pot and add 4 cups of fresh water.
3. Bring the pot to a boil over high heat, then reduce the heat to low and let the peas simmer for approximately 45 minutes to 1 hour, or until they are tender but not mushy. Drain and set aside.
4. In a large skillet or Dutch oven, heat the olive oil or bacon grease over medium heat.
5. Add the chopped onion and green bell pepper to the skillet. Sauté them until they become soft and slightly caramelized, approximately 5-7 minutes.
6. Add the minced garlic to the skillet and cook for an additional minute until fragrant.
7. Stir in the long-grain white rice, coating it with the onion and pepper mixture.
8. Pour in the chicken or vegetable broth, then add the cooked black-eyed peas, bay leaf, dried thyme, smoked paprika, salt, and black pepper.
9. If using a smoked ham hock or bacon, add it to the pot for added flavor. If using bacon, crumble it beforehand.
10. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for approximately 20-25 minutes, or until the rice is cooked and the flavors have melded together.
11. Remove the bay leaf and ham hock (if used) from the pot.
12. Fluff the Hoppin’ John with a fork, ensuring that the rice and peas are evenly distributed.
13. Serve the Hoppin’ John hot, either as a main dish or as a side. Offer hot sauce on the side for those who desire extra heat.

NOTES:

• Hoppin’ John is a cherished dish that brings together the flavors and traditions of Southern cuisine. By following this recipe, you can recreate the comforting and flavorful experience of Hoppin’ John in your own kitchen. Enjoy the delightful combination of tender black-eyed peas, aromatic rice, and savory seasonings. Embrace the history and symbolism of this dish, and share the tradition of serving Hoppin’ John on New Year’s Day for good luck and prosperity. Celebrate the rich culinary heritage of the American South and savor the comforting flavors of this beloved classic.