• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Southern Bite - supper made simple.

Southern Bite

Stacey Little's Southern Food & Recipe Blog

  • Recipes
    • Appetizers
    • Beverages
    • Breads
    • Breakfast
    • Desserts
    • Main Course
    • Sauces/Dressings
    • Sides
    • Slow Cooker
    • Snacks
    • Soups
    • Weeknight Bites
  • Videos
    • Simply Southern TV
    • Behind the Recipe
    • Recipes with Videos
  • Cookbook
  • About
    • About Stacey
    • Media/PR
    • Contact
  • Recipe Box
Home » Featured

Southern Hoppin’ John

Stacey – December 29, 2020 – 16 Comments

Jump to Recipe Save Recipe

This post is sponsored by my friends at the National Pork Board, but the opinions expressed here are all my own- just as always. Thanks for supporting the brands that support my family and me. 

Bowl of Hoppin' JohnThe South is a place that’s steeped in tradition – not unlike other places, I’m sure. But there’s something quirky about the traditions and superstitions that make up the holiday season in the South – especially New Year’s Day. 

Now, every culture has some pretty interesting traditions around the New Year’s holiday, and most of them are built on the idea that carrying out a specific task will guarantee good luck and prosperity in the new year.  In Spain, they eat 12 grapes at midnight. In Brazil, they throw white flowers into the ocean. In Greece, they hang onions on their doors. It’s a Danish tradition to throw plates at friends’ and neighbors’ front doors. In Turkey, they sprinkle salt on their doorsteps at midnight. And while us in the American South have some traditions like that as well, most of the focus here is on the meal on New Year’s Day. 

Bowl of Hoppin' John, bowl of collard, pan of cornbreadIt has always been a tradition, in my family, to gather for a big meal on New Year’s Day. Spending time with family is always important around the holidays, but especially on the first day of the new year. If 2020 has taught us anything, it’s the the time we have with family is incredibly valuable. In fact, if 2020 were to have a silver lining, it’s that a recent survey by the National Pork Board showed that more than half of the families they surveyed said that they’ve been cooking more over the past 6 months. Even teenagers reported enjoyed catching up with family over meals. It’s all evidence that the folks that are gathered around the table this New Year’s Day are an important part of our family story, but what’s on the table is pretty important too.  

My grandmother has always been pretty superstitious and those superstitions are on full display on January 1st. She insists that you can’t wash clothes on New Year’s Day or you’ll find yourself washing the clothes of a close relative for the last time in the coming year. Any time you walk out of the house, you have to bring something back in with you. And she absolutely mandates that greens, black-eyed peas, cornbread, and pork be on the menu. 

Bolw of Hoppin John, collards, and cornbreadGreens, be they collard greens, turnips greens, cabbage, spinach, etc. are a must on the New Year’s Day menu as legend says that they represent money. Eating them on New Year’s Day means you’ll be blessed with riches in the coming year. 

Black-eyed peas are always on our menu as my grandmother says they represent good luck. Some folks even go as far as eating 365 black-eyed peas, sometimes called cowpeas, for each day of the new year.

Cornbread is also required as the golden color is said to symbolize riches and prosperity as well.

Pot of Hoppin' John

And last, but certainly not least, is pork. In any way, shape or form. In fact, we often have pork as an ingredient in many of the dishes we have on New Year’s Day as well as having it as the entree. As is common with many traditional Southern dishes, we season our greens and our peas with pork in the way of smoked ham bone, smoked ham hocks, or even diced smoked ham. The smoky flavor of the pork adds a depth of flavor to those dishes that is an integral part of the dish itself. It’s said that pork is an integral part of any New Year’s Day menu because it brings prosperity as well. As pigs root forward, it’s a sign of moving forward into the new year.

But one of my favorite dishes for New Year’s Day actually isn’t super traditional in my family. In fact, I was an adult before I ever had it. And that dish is Hoppin’ John.

This rich dish of black-eyed peas, rice, and pork is a staple of the New Year in the Carolina Low Country. And while there are several theories about how it got its name, the origin of the dish itself lies with the Gullah people. The Gullah are direct descendants of enslaved West Africans who were brought to America to work the rice and cotton plantations. They are also most likely the reason we have black-eyed peas today. 

When it comes to the name, some say it was named after a hobbled man who sold rice and peas on the streets in Charleston. Others think it comes from the fact that slave children would hop around the table in anticipation of the dish being ready to eat. That said, many food histories believe that the names come from a simplified version of the French term for dried peas, “pois pigeons” – pronounced like “pwah pee-jon.” 

Oddly enough, right before the holiday break, Jack had a project at school on the Gullah people and it was a great way to connect what he had learned about them with food that he’s seen on our table. Those kinds of connections help us learn about other cultures and our own cultures as well. 

Bolw of Hoppin John, collards, and cornbreadNow, I’ve put my own little spin on this dish by incorporating a can of tomatoes with chilis for a little acid and have opted to use frozen black-eyed peas rather than dried to speed up the cook time. 

When it comes to the pork in this dish, I went with chopped smoked ham to turn this into a meal all unto itself. That said, I’ve made it with some smoked ham hocks and even a leftover ham bone. The trick is to make sure you use smoked pork so you get that nice smoky flavor. I typically serve this with collard greens and cornbread – as is traditional in the Carolinas – and often just mix it all together for one big bowl of comfort. 

Bolw of Hoppin John, collards, and cornbread
Print Pin Save
5 from 2 votes

Recipe Card

Southern Hoppin' John

Course Main Course, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Servings 8
Author Stacey Little | Southern Bite

Ingredients

  • 1 tablespoon vegetable oil (or bacon grease)
  • 1/2 medium onion, diced
  • 2 ribs celery, diced
  • 3 cloves garlic, minced
  • 4 cups unsalted chicken broth or stock
  • 1 1/2 cups chopped smoked ham (or 1 smoked ham hock)
  • 1 (10-ounce) can diced tomatoes with green chilies, undrained
  • 1 (1-pound) bag frozen black-eyed peas
  • salt to taste
  • 2 cups uncooked rice (I like to use converted or parboiled rice)

Instructions

  • In a large dutch oven or stock pot, heat the vegetable oil over medium-high heat. Add the onion and celery and cook until the onions are translucent and tender - about 5 minutes. Add the garlic and cook for about 1 minute or until fragrant.
  • Add the broth, ham (or ham hock), and undrained tomatoes and stir to combine. Bring to a boil. Stir in the black-eyed peas. Add salt to taste. Reduce to a simmer, cover, and cook for 30 to 35 minutes or until the peas are tender to your liking.
  • While the peas cook, prepare the rice according to the package instructions. The 2 cups of uncooked rice should yield 6 to 8 cups of cooked rice depending on the exact kind. Serve peas over the cooked rice - mixing together if desired.

Notes

I chose to use frozen black-eyed peas in this recipe for a shorter cook time, that said, you can use dried peas as well. Simply follow the directions on the bag to soak the peas (if desired), then add them and about 2 extra cups of broth at the same time you'd add the frozen peas in the recipe. The cook time will take considerably longer and you may have to add some additional broth as necessary. Typically, it will take 1 to 1 1/2 hours to cook the peas until tender. 
Bolw of Hoppin John, collards, and cornbread
Did you make my Southern Hoppin' John?I'd love to see! Share on Instagram, tag @southernbite, and use the hashtag #southernbite!
Tag on Insta Leave a Rating

Hoppin' John Over Rice - image for Pinterest

Know some folks who would like this?

Related Posts

Summer Succotash on a blue plate
Summer Succotash
Grilled Pork tenderloin with white bbq sauce over it
White BBQ Sauce Grilled Pork Tenderloin
Banana Pudding layered in clear glass bowl
Old Fashioned Banana Pudding
Slice of Old Fashioned Vinegar Pie with whipped cream on top
Old Fashioned Vinegar Pie
Stacey Little of Southern Bite

Hey, y’all! I’m Stacey…

Feeding people makes me happy. Few things in this world delight me more than my family and friends gathered around my table enjoying a meal. Pull up a chair and join us! Read more…

Instagram Pinterest Facebook Twitter YouTube
About Cookbook Shop Contact

Join my mailing list!

Get new Southern Bite recipes delivered right to your inbox. Plus, I’ll send you my Breakfast Bites mini ebook!

No spam, unsubscribe anytime.

Reader Interactions

Comments

    Rate & Comment Cancel reply

    I love hearing from y'all! Comments, suggestions, and questions are always welcome. Kindness is required. Your email address will not be published.

    Recipe Rating




  1. Aileen

    December 27, 2022 at 2:43 pm

    Stacey, I buy the fresh peas that you can find in the produce section this time of year. Delicious! But I’ve also gotten frozen and they’re good as well. Either one of those over the canned if I can help it!

    Reply
    • Stacey

      December 28, 2022 at 12:34 pm

      I love being able to find those this time of year!

      Reply
  2. Billie

    September 17, 2022 at 11:38 am

    I do not need a holiday to eat Hoppin John! This is a great recipe, always comes out perfect!

    Reply
    • Stacey

      September 19, 2022 at 8:30 am

      I agree this is great anytime of the year!

      Reply
  3. Jo

    January 1, 2022 at 6:49 pm

    I made this today for our New Year’s dinner. It was absolutely delicious! It will be a new tradition in our house! Happy New Year!

    Reply
    • Stacey

      January 4, 2022 at 1:42 pm

      So glad to hear you enjoyed it so well!

      Reply
  4. Meatman

    December 30, 2020 at 2:48 pm

    What about HOG JOWLS

    Reply
    • Stacey

      December 30, 2020 at 3:29 pm

      They’ll work just fine!

      Reply
  5. Mary Penton

    December 29, 2020 at 5:18 pm

    We eat Hoppin’ John and cornbread every New Year’s Day – along with Milk Punch. Thank you for this easy and delicious version. Happy New Year, Stacey!

    Reply
    • Stacey

      December 30, 2020 at 3:30 pm

      Happy New Year, friends!!!

      Reply
  6. Margaret

    December 29, 2020 at 2:41 pm

    Only thing I do differently is the addition of Conecuh sausage cooked in the peas. One of my favorite meals of the year.

    Reply
    • Stacey

      December 30, 2020 at 3:32 pm

      That’s a perfect substitution!

      Reply
  7. Aileen

    December 29, 2020 at 1:39 pm

    Stacey, you know the black cans of Ranch Beans? Their factory used to be in Fort Worth on the left of the highway driving into the city. The building itself was black, too! Huge letters saying Ranch Beans at the top. It was torn down a few years ago and I don’t know where they are made now. The cans still say Fort Worth at least here in Texas although I know they are now sold in other states as well. Anyway, the cans used to have a recipe for Hoppin’ John on the back and that’s what I always made on New Year’s. My main point actually was that I like the way you’ve combined the rice, Hoppin’ John, greens and cornbread in one bowl! How come I never thought of that?? Looks easier to eat than on a plate because they sure are good combined in one bite!

    Reply
    • Stacey

      December 30, 2020 at 3:34 pm

      Thanks, Aileen! I hope you’ll enjoy this version! Happy New Year!!

      Reply
  8. Doris Geisenhaver

    December 29, 2020 at 11:05 am

    we had the sausage and gravy over biscuits for our park (mobile), for our private party for a breafast, can you show that gravy? it was this southernbite.com.

    Reply
    • Stacey

      December 29, 2020 at 11:14 am

      Hi Doris! Is this what you’re looking for? https://southernbite.com/sausage-gravy/

      Reply

Primary Sidebar

Stacey Little of Southern Bite

Hey, y’all! I’m Stacey…

Feeding people makes me happy. Few things in this world delight me more than my family and friends gathered around my table enjoying a meal. Pull up a chair and join us! Read more…

Instagram Pinterest Facebook Twitter YouTube
About Cookbook Shop Contact
The Southern Bite Cookbook cover

Trending Now

  • These quick and easy enchiladas only call for 5 ingredients and are ready in no time! It's the perfect recipe for a busy weeknight! #recipe #southernbite #enchiladas #easy #quick #weeknight5 Ingredient Beef Enchiladas
  • Closer photo of Ultimate Chicken SpaghettiUltimate Chicken Spaghetti
  • Two Easy Lemon Squares stacked on a blue plateEasy Lemon Squares
  • Bowl of Southern Chicken and DumplingsOld-Fashioned Southern Chicken and Dumplings
  • Bowl of Southern Lima BeansSouthern Lima Beans (Butter Beans)
  • Cream Cheese Bacon Chicken Pasta on a forkCream Cheese Bacon Chicken Pasta

As Seen On

As seen on logos

Recipes by Category

  • Appetizers
  • Beverages
  • Breads
  • Breakfast
  • Desserts
  • Main Course
  • Sauces/Dressings
  • Sides
  • Slow Cooker
  • Snacks
  • Soups
  • Weeknight Bites
  • Work with Me
  • My Cookbook
  • Contact
  • Cookbooks I Love
  • FAQ
  • Privacy Policy
  • Cookie Policy

© 2009–2023 Southern Bite / Stacey Little Media, LLC. All Rights Reserved. All Content Protected By Federal Copyright Laws.