Hoppin' John Recipe

"Hoppin' John is an African-American dish. It is traditionally a high point of New Year's Day in the south. A shiny dime is often buried among the black-eyed peas before serving, and whoever gets the coin in his/her portion is assured to have good luck throughout the coming year. For maximum good luck in the new year, the first thing that should be eaten on New year's Day is Hoppin' John. Collard greens are served with Hoppin, John, which represents the hope that an abundance of money will come into their homes and never leave. This version is specific to the Carolinas and Georgia. I make this on New Years day along with collard greens, sweet potatoes, and ribs. IMPORTANT - The cooking time does not include the soaking time for the beans. Soak the beans 1-2 hours. Salt toughens peas and beans, so it’s important to avoid salting them while they cook, so salt just before serving."

Original is 8 servings

Metric US

I've Tried It

Ingredients

Add to Shopping List

2 cups dried cow peas (Goya brand or black-eyed peas)
Cold water
1 pound bacon (lean slab bacon, fatback, or 1 pound meaty ham hocks
1 large onion, chopped

1/4 to 1/2 teaspoon crushed red pepper flakes, depending on heat you want
4 cups water (or chicken broth)
2 cups dry long-grain white rice
Salt and fresh cracked black pepper, to taste

Nutritional

Serving Size: 1 (275.8 g)
Calories 419.8
Total Fat - 16.1 g
Saturated Fat - 4.8 g
Cholesterol - 54.9 mg
Sodium - 1289.2 mg
Total Carbohydrate - 45.7 g
Dietary Fiber - 2.8 g
Sugars - 2.9 g
Protein - 22.1 g
Calcium - 35.2 mg
Iron - 3.8 mg
Vitamin C - 15.9 mg
Thiamin - 0.4 mg

Step by Step Method

Step 1

Before preparing dried beans, sort through them thoroughly for tiny pebbles or other debris.

Step 2

Soak, rinse, and drain dried black-eyed peas.

Step 3

Place black-eyed peas in a large soup pot over medium-high heat, and cover with cold water. Bring to a boil.

Step 4

Remove from heat. Cover, and let stand 1-2 hours.

Step 5

Drain, and rinse beans.

Step 6

Using the same large soup pot, over medium-high heat, add soaked black-eyed peas, bacon (or fatback, or ham hock), onion, and red pepper.

Step 7

Add water or chicken broth. Bring to a boil.

Step 8

Reduce heat to medium-low, and cook for 1 1/2-2 hours, or until the peas are tender, but not mushy (do not boil, as the beans will burst).

Step 9

Remove bacon, fatback, or ham hock, and cut into bite-size pieces. Return meat to pot.

Step 10

Stir in rice, cover, and cook 20-25 minutes, or until rice is tender and liquid is absorbed. Remove from heat, and season to taste with salt and pepper just before serving.