Hoppin' John (Lowcountry)
intro
Smoky, savory Lowcountry staple of tender black-eyed peas, fluffy rice, and smoked pork, traditionally served on New Year's Day for good luck and prosperity.
Ingredients
Steps
Prep base ingredients
First, rinse 2 cups (360g) dried black-eyed peas under cold running water, picking out any small debris or shriveled peas. Dice 1 medium yellow onion (150g), 2 celery stalks (100g), and 1 small green bell pepper (110g) into 1cm (1/2 inch) pieces, then mince 3 garlic cloves (15g). Set all prepped ingredients within arm's reach of your stovetop.
Brown the smoked hock
Heat a heavy-bottomed 5.5L (6 quart) Dutch oven over medium heat (350°F/175°C stovetop setting). Place the 450g (1lb) smoked pork hock in the dry pot, searing for 3 minutes per side until the outer fat is lightly golden and fragrant, about 9 minutes total. No extra oil is needed as the hock will render fat as it sears.
Simmer peas and aromatics
Add the prepped onion, celery, bell pepper, and garlic to the Dutch oven with the seared hock, stirring to coat in rendered pork fat. Sauté for 5 minutes until vegetables are slightly softened. Pour in 1.4L (6 cups) cold water or low-sodium chicken broth, add 1 tablespoon (10g) Cajun seasoning, 1 teaspoon (1g) dried thyme, 1 whole bay leaf, and the rinsed black-eyed peas. Bring the mixture to a rolling boil over high heat, then reduce heat to low (200°F/95°C), cover, and simmer for 45 minutes until peas are tender but hold their shape, not mushy.
Incorporate rice and pork
After 45 minutes of simmering, remove the bay leaf from the pot. Use tongs to lift the pork hock out onto a cutting board to cool for 5 minutes. Stir 1.5 cups (280g) uncooked long-grain white rice, 2 teaspoons (10g) kosher salt, and 1/2 teaspoon (1g) black pepper into the pea mixture, stirring once to evenly distribute the rice. Once the pork hock is cool enough to handle, pull the tender meat from the bone, discarding skin, excess fat, and bone, then chop the meat into 1cm (1/2 inch) pieces and return it to the pot.
Steam rice undisturbed
Bring the pot mixture back to a gentle simmer over medium-low heat (225°F/107°C), then reduce heat to the lowest stovetop setting, cover tightly with the lid, and cook undisturbed for 20 minutes. Do not lift the lid during this time, as trapped steam is required to cook the rice evenly and prevent undercooked grains. After 20 minutes, turn off the heat and let the dish rest, still covered, for 10 minutes to allow grains to absorb any remaining liquid.
Fluff and serve hot
After the 10-minute rest, remove the lid, and use a fork to gently fluff the rice and pea mixture, taking care not to mash the tender peas. Taste and adjust salt if needed. Serve hot, garnished with 1/2 cup (30g) sliced fresh scallions, with 2 tablespoons (30ml) hot sauce on the side for guests to add as desired.
Tips
2.Never lift the pot lid or stir the rice while it steams: stirring releases excess starch that makes the dish gummy, and lifting the lid lets trapped steam escape, leading to unevenly cooked, crunchy rice.
3.For the most authentic Lowcountry flavor, use a bone-in smoked pork hock instead of bacon or diced ham: the bone and slow-rendered fat create a deeper, well-rounded smoky taste that defines traditional Hoppin' John.
Made this for our New Year’s Day spread this year and it was *chef’s kiss*! Perfect texture on the black-eyed peas, just the right amount of smokiness from the ham hock. Even my picky 7 year old asked for seconds. SO good.
Wait, I’ve been making hoppin’ john for years with canned peas and never realized how much better dried peas taste! This recipe is so straightforward even for a Midwest girl who didn’t grow up eating Lowcountry food. My whole book club raved about it when I brought it to our last potluck.
This looks amazing! Has anyone tried making this with a smoked turkey leg or vegan ham substitute instead of the pork ham hock? I don’t eat pork but I’ve been craving that classic smoky hoppin’ john flavor for ages.
Game changer. I’ve tried three different hoppin’ john recipes off the internet and this is the only one that tastes exactly like the stuff my grandma used to make when we visited her in Charleston back in the 90s. No weird extra spices, just simple, hearty flavor. 10/10.
How well does this hold up in the fridge for meal prep? I’m always looking for easy, high-protein lunches I can make on Sunday that don’t get soggy by Wednesday.
OMG, I messed up the first time I made this and forgot to soak the peas overnight! I thought I was totally screwed, but I just did a quick soak by boiling them for 2 minutes then letting them sit for an hour and it still turned out incredible. Served it with collards and cornbread for my family dinner and everyone went back for thirds.
I was worried this would be too complicated for a weeknight meal since the cook time is almost two hours, but most of that is just simmer time where you don’t have to stand over the stove! I threw it together after work, helped my kid with homework while it cooked, and dinner was ready right on time. My kids loved it, even the one who swears he hates beans. Will be making this all winter long.
I grew up eating hoppin’ john every New Years for good luck, but since moving up to NYC I haven’t found a version that tastes like home. This one hit every single note! The only change I made was adding a little extra cayenne because I like my food with a kick. Absolutely perfect.
Wait, do y’all eat this as a side or a main dish? I’m making it for a watch party this weekend and trying to figure out how big of a batch to make.
I was skeptical that a recipe labeled “authentic Lowcountry” would work at 5,000 feet elevation, but I just added an extra 1/4 cup of water and let the peas simmer 15 minutes longer and it turned out perfectly. My whole house smelled like smoke and spice for hours, in the best way.
Brought this to my office potluck yesterday and people were literally scraping the serving dish clean! Three different people asked me for the recipe before I even left the break room. Who knew a simple bean and rice dish could be such a showstopper?
We made this over the campfire last weekend in our Dutch oven while we were camped near the coast and it was unreal. The smokiness from the campfire paired so well with the ham hock and peas. Easy to make even with limited camp kitchen supplies, 10/10 will make on every future trip.
So happy this recipe is naturally gluten free! I have celiac and so many Southern-style recipes sneak in flour or weird thickeners that make me sick. I didn’t have to change a single thing to make this work for my diet, and my non-gluten free husband didn’t even notice a difference.
First time ever cooking dried beans from scratch and I was so nervous I’d mess it up, but this recipe walked me through every step! I didn’t burn anything, the peas were tender, the rice was fluffy, my roommate said it’s the best thing I’ve ever cooked. Win.
Quick tip for anyone making this: save the leftover ham hock meat! I picked all the meat off the bone after simmering, stirred it back into the pot, and it made the dish so much heartier. I’ve seen some recipes that leave the hock whole and pull it out without saving the meat, which feels like such a waste!
Made this on a cold, rainy Seattle day when I was craving something warm and cozy and it hit the spot better than any soup I’ve ever made. The flavors are so deep and comforting, it feels like a hug in a bowl. Already added the ingredients to my regular grocery list.
I added a diced jalapeño and a handful of chopped andouille sausage to mine for a little extra Louisiana flair and it was chef’s kiss. The base recipe is so solid, it holds up really well to little add-ins if you want to mix things up.
Tasted great, but I wish the recipe noted how much salt to add upfront! I used a really salty ham hock and ended up over-salting the whole batch because I added extra salt at the start. Still edible, just a little saltier than I would’ve liked.
This is now my go-to post-workout meal. Tons of protein from the black-eyed peas and ham, complex carbs from the rice, zero weird processed ingredients, and it tastes way better than any of the frozen meal prep bowls I used to buy. Absolute game changer.
My grandma was from Beaufort, SC and I’ve been chasing her hoppin’ john recipe since she passed 10 years ago. I made this yesterday and cried a little when I took the first bite — it tastes exactly like hers. Thank you so much for sharing this authentic recipe, it means the world.