Hoppin' John

Nutrition · per serving

Steps

1. 1

   Pick over and rinse the dried black-eyed peas. Rinse the ham hock briefly as well. Dice the onion and celery, mince the garlic, strip the thyme leaves, and slice the collard greens into thin ribbons so they cook quickly within the time limit.

   180 g dried black-eyed peas1 small, about 350 g smoked ham hock120 g, diced onion80 g, diced celery2 cloves, minced garlic1 tsp leaves fresh thyme180 g, stems removed and sliced collard greens
2. 2

   In a medium pot, combine the black-eyed peas, ham hock, 1.2 litres water, bay leaf, onion, celery, garlic, thyme, and black pepper. Bring to a boil, then immediately lower to a gentle simmer. Skim any foam in the first few minutes for a cleaner broth. Cover partially and cook for 35-40 minutes, until the peas are tender but still holding their shape and the ham is yielding.

   180 g dried black-eyed peas1 small, about 350 g smoked ham hock1.2 litres water1 bay leaf120 g, diced onion80 g, diced celery2 cloves, minced garlic1 tsp leaves fresh thyme1/2 tsp black pepper
3. 3

   While the peas simmer, cook the rice. Put the rice, 280 ml water, and 1/4 tsp salt into a small saucepan. Bring to a boil, stir once, cover tightly, reduce to very low heat, and cook for 15 minutes. Turn off the heat and let it stand, covered, for 10 minutes; then fluff with a fork. Resting the rice keeps the grains separate instead of sticky.

   140 g long-grain white rice280 ml water1/4 tsp fine salt
4. 4

   When the peas are tender, lift out the ham hock and bay leaf. Discard the bay leaf. Pull enough meat from the ham hock to give about 120 g shredded meat, discarding skin, bone, and excess fat. Return the shredded ham to the pot. If the liquid looks thin, simmer uncovered for 3-5 minutes to lightly thicken; Hoppin' John should be brothy, not dry.

   1 small, about 350 g smoked ham hock1 bay leaf
5. 5

   Stir the collard greens and neutral oil into the peas and simmer for 5-7 minutes, until the greens are tender but still bright and the broth is flavorful. Season with 1/2 tsp salt, tasting first because the ham hock may already be salty.

   180 g, stems removed and sliced collard greens1 tbsp neutral oil1/2 tsp, or to taste fine salt
6. 6

   To serve, spoon the rice into warm bowls and ladle the black-eyed peas, ham, greens, and some broth over or alongside. Finish with hot sauce if using. Serve immediately.

   140 g long-grain white rice1 tsp, optional hot sauce

Origin & History

Hoppin' John is a classic Southern dish of black-eyed peas and rice with deep roots in the Carolina Lowcountry and the broader African diaspora in the American South. It is especially associated with New Year's meals, when eating black-eyed peas is said to bring luck and prosperity in the year ahead. Smoked pork and greens are common additions that reflect longstanding Southern cooking traditions.