southern hoppin' john

Name: Southern Hoppin' John
Prep time: 15 min
Cook time: 1 h 10 min
Yield: 6
Cuisine: Southern
Ingredients: 8 ounce(s) dried black eyed peas (or frozen); water; 1 ham shank or hock; 4 cup(s) low sodium chicken broth; 1/2 teaspoon(s) thyme leaves; 1/2 teaspoon(s) onion powder; 1/2 teaspoon(s) garlic powder; 1/4 teaspoon(s) ground black pepper; 1/4 teaspoon(s) ground cayenne; 1/4 teaspoon(s) crushed red pepper; 2 bay leaves; 1 1/2 cup(s) long grain rice uncooked; 6 slice(s) thick cut bacon; 1 medium onion chopped; 2 ribs celery chopped; 1/2 red pepper chopped; 1/2 yellow pepper; 3 clove(s) garlic minced; fresh chopped parsley (optional)

14 Pinches 1 Photo

Beth Pierce

Ofallon, MO

Updated on Dec 14, 2020

Hoppin’ John is a scrumptious Southern black eyed pea dish with bacon, onions, celery, bell peppers and garlic served over white rice. We love to eat it year round but I also serve it every New Year’s Day. Southern tradition is that the first meal in the New Year should be a dish with black eyed peas in them. In fact you are supposed to eat 365 of those black eyed peas for good health and prosperity. One for every day of the new year. As this is one of mine and hubby’s favorite recipes we never have trouble meeting that quota.

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Fun and tasty Southern Hoppin’ John is packed full of flavor and wholesome ingredients. This traditional recipe will quickly become one of your favorites.

prep time 15 Min

cook time 1 Hr 10 Min

method Stove Top

yield 6 serving(s)

Ingredients

8 ounces dried black eyed peas (or frozen)
water
1 ham shank or hock
4 cups low sodium chicken broth
1/2 teaspoon thyme leaves
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 teaspoon ground cayenne
1/4 teaspoon crushed red pepper
2 bay leaves
1 1/2 cups long grain rice uncooked
6 slices thick cut bacon
1 medium onion chopped
2 ribs celery chopped
1/2 red pepper chopped
1/2 yellow pepper
3 cloves garlic minced
fresh chopped parsley (optional)

How To Make southern hoppin' john

Step 1

If using dried beans rinse and soak the bean overnight in water. Cover the beans by 3 inches of cool water.

Step 2

In a large pot over medium low heat combine the beans, ham shank, chicken broth, thyme leaves, onion powder, garlic powder, black pepper. cayenne pepper, crushed red pepper and bay leaves. Cover and simmer for 45-60 minutes or until the beans are soft.
Step 3

Cook the rice according to package directions.
Step 4

When the beans are a little more than halfway cooked brown the bacon in a large skillet over medium heat. When the bacon is a few minutes away from being fully browned add the onions, celery, and bell peppers. Cook for 5 minutes or until soft. Add the garlic; cook for 1 minute stirring constantly.
Step 5

Discard the ham shank or ham hock and using a large slotted spoon so most of the liquid is left behind add the black eyed peas to the skillet with the vegetable mixture and heat through. Spoon the black eyed bean/vegetable mixture over the rice. If desired sprinkle with fresh parsley. Serve promptly.
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