Soulitinerary

This Classic Hoppin’ John Recipe features black-eyed peas, rice, and smoky flavor!

A Classic Hoppin’ John Recipe is more than a meal—it’s a New Year’s Day ritual steeped in comfort, history, and hope for what’s ahead.

What Is Hoppin’ John, Exactly?

Hoppin’ John is a Southern dish made with black-eyed peas and rice, usually flavored with smoked pork (like ham hock, bacon, or smoked sausage), aromatics, and seasonings. It’s often served with greens and cornbread, especially on New Year’s Day.

Texture goal: Creamy-tender peas, fluffy rice, and a savory broth that tastes like it worked overtime (even though you did most of the work, obviously).

Ingredients For The Classic Hoppin’ John Recipe (Measured Like We Mean It)

For The Peas And Pot Liquor

• Dried black-eyed peas – 1 lb (about 2 cups). (Fresh or frozen works too, but dried gives the best flavor payoff.)
• Smoked ham hock – 1 large (about 1–1¼ lb). Or substitute: thick-cut bacon – 6 slices, chopped, or smoked sausage – 10–12 oz, sliced
• Yellow onion – 1 large, finely diced
• Celery – 2 ribs, finely diced
• Green bell pepper – 1, finely diced.
• Garlic – 5 cloves, minced
• Bay leaves – 2
• Smoked paprika – 1 tsp
• Dried thyme – 1 tsp
• Black pepper – 1½ tsp
• Kosher salt – start with 1 tsp, then adjust at the end.
• Chicken broth – 6 cups. (Or half broth, half water. But broth makes it feel like a holiday.)

Optional, but I love it: Apple cider vinegar – 1 tsp at the end. (It wakes everything up like turning on the lights.)

For The Rice

• Long-grain white rice – 2 cups
• Chicken broth or water – 3 cups. (Broth = richer. Water = clean. Both work.)
• Unsalted butter – 2 tbsp
• Kosher salt – ½ tsp (if using water) OR ¼ tsp (if using broth)

For Serving

• Hot sauce (vinegar-based is classic)
• Chopped scallions or parsley
• Cooked collard greens or cabbage
• Cornbread

Before You Start: The Two Choices That Decide Everything

1) Soak Or No Soak?

• If you want faster cooking and extra even texture: soak the peas.
• If you forgot to soak: you’re still fine. Just cook a bit longer.
• My move: quick-soak. It gives you control without planning your life 12 hours in advance.

2) Ham Hock vs Bacon vs Sausage

• Ham hock: deepest, old-school flavor + silky broth from collagen.
• Bacon: quicker, punchy, smoky, easy.
• Smoked sausage: bold and hearty, great if you want meat in every bite.
• Classic? Ham hock. That’s what we’re doing.

The Real Magic: The Pot Liquor Playbook

(That’s the charming title you wanted—because Hoppin’ John lives or dies by the broth.)

Step 1: Sort And Rinse The Peas Like A Pro

• Pour dried peas onto a sheet pan or plate. Pick out any shriveled peas or tiny pebbles.
• Yes, pebbles happen. Beans are humble like that.
• Rinse peas under cool water until the water runs clearer.

Step 2: Quick-Soak (Fast, Clean, Reliable)

• Put peas in a large pot. Add enough water to cover by 2 inches.
• Bring to a boil for 2 minutes.
• Turn off the heat, cover, and let sit 1 hour.
• Drain and rinse again.

Why this matters: The peas cook more evenly and absorb flavor better instead of playing crunchy roulette.

Step 3: Build The Smoky Base

• In the same pot (wipe it quickly if it’s gritty), heat 1 tbsp oil if your ham hock is lean.
• If it’s fatty, you don’t need oil.
• Add the ham hock and sear it for 2–3 minutes per side.
• You’re not “cooking it through” here—you’re waking up the smoky flavor.
• Add onion, celery, and bell pepper. Stir, scraping up the browned bits.
• Cook 10–12 minutes until the vegetables soften and start looking glossy and sweet.

This step smells like you know what you’re doing. Because you do.

Step 4: Add Garlic And Spices (Don’t Burn Them)

• Add garlic and cook 30 seconds—just until fragrant.
• Stir in smoked paprika, thyme, black pepper, and bay leaves.
• Let the spices hit the heat for 15–20 seconds.
• That’s how they bloom instead of tasting dusty.

Step 5: Simmer The Peas Until Tender And Proud

• Add soaked peas back into the pot.
• Pour in 6 cups broth. Make sure peas are covered by about 1 inch.
• Bring to a gentle boil, then reduce to a steady simmer (small bubbles, not a rolling storm).
• Cover partially and simmer 45–60 minutes, stirring occasionally.

Texture checkpoints (this is how you avoid guessing):

• At 30 minutes: Peas start softening but still have bite.
• At 45 minutes: Most peas are tender.
• At 60 minutes: Peas are creamy-tender, broth is richer, ham hock is ready to fall apart.

If the liquid drops too low, add a splash of broth or water. Keep peas comfortably submerged.

Step 6: Pull The Ham Hock And Make It Worth It

• Remove ham hock to a bowl. Let cool 10 minutes.
• Pull off meat, discarding skin, bones, and big chunks of fat.
• Chop meat into bite-sized pieces.
• Stir the meat back into the pot.
• This is where the dish gets that “someone’s grandma taught me” vibe. It’s the smoky treasure.

Step 7: Taste And Season Like You Own The Place

• Now season at the end—because smoked pork likes to surprise you.
• Add salt slowly. Start with ½ tsp, stir, taste.
• Add more if needed.
• Add 1 tsp cider vinegar if the flavor feels heavy or flat.
• That tiny hit of acid snaps everything into focus.
• Rice That Behaves (Fluffy, Not Sticky, Not Sad)

Step 8: Rinse The Rice (Yes, Do It)

• Put rice in a bowl. Cover with water. Swish with your hand.
• Drain. Repeat 3–4 times until water runs mostly clear.
• This removes excess starch so your rice doesn’t clump like it’s forming a union.

Step 9: Cook The Rice Properly

• In a saucepan, bring 3 cups broth/water to a boil.
• Add rice, butter, and salt. Stir once.
• Cover with a tight lid and reduce heat to low.
• Cook 15 minutes.
• Turn off heat and let sit 10 minutes (lid stays on).
• Fluff with a fork.
• That resting step is where rice finishes steaming and becomes perfect.

Bringing It Together: Classic Hoppin’ John Assembly

Combine Without Turning It Into Mush

You have two classic serving styles:

Option A: Serve Over Rice (My Favorite For Parties)

• Spoon rice into bowls.
• Ladle peas and smoky broth on top.
• Finish with scallions and hot sauce.
• This keeps rice fluffy and lets people control how “soupy” they want it.

Option B: Mix Rice Into The Peas (Traditional, Cozy)

• Add cooked rice to the pot of peas in two additions, folding gently.
• Stop when it looks moist but not swimming.
• Let sit 5 minutes so rice absorbs flavor.
• If you mix everything at once, you risk over-stirring and turning it pasty. Fold like you respect the rice.

Serving Ideas That Make It Feel Like A Full New Year’s Plate

If you want to lean into tradition:

• Collard greens on the side (greens = “money” symbolism)
• Cornbread (golden, cozy, perfect for soaking up pot liquor)
• A few drops of hot sauce (not optional in my house)

If you want to make it extra:

• Top with sliced scallions
• Add a squeeze of lemon
• Sprinkle smoked paprika over the bowl for drama

If you want a meal that tastes like comfort and intention in the same bowl, Classic Hoppin’ John Recipe is the one—warm, smoky, steady, and exactly the kind of delicious that makes a new year feel like it’s starting on the right foot.