Hoppin John Recipe made with black-eyed peas, ham hock, vegetables, butter, broth, vinegar, and rice for a cozy, flavorful Southern dish.
You know how some recipes sneak up on you and become part of your life without you even realizing it? That’s exactly what happened with this Hoppin John Recipe. And funny enough, it didn’t start with a craving or some heartfelt family tradition. Nope. It started because I was desperately trying to “do the right thing” on New Year’s Day — you know, when everyone suddenly acts like black-eyed peas determine your entire year’s luck.
I remember that morning so clearly — I was still half asleep, and honestly, kind of overwhelmed from the year before (it was one of those years). I wandered into the kitchen wearing mismatched socks and a hoodie I definitely needed to wash. The idea of cooking something meaningful, something that supposedly ushers in good fortune, actually felt… grounding? Familiar, even though it wasn’t technically from my childhood.
And this sounds silly but the moment I started chopping the onion, I got hit with this random memory of sitting in the kitchen with my grandma as a kid. She’d always hum a song under her breath, something old and soft, while stirring a pot of beans like she had all the time in the world. Isn’t it wild how food does that? One smell and suddenly you’re eight years old again.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Of course, the actual cooking was far less poetic. The ham hock slipped out of my spoon and splashed so much broth onto the stove that it sizzled like it was scolding me. The peas cooked unevenly at first. I added too much cayenne, panicked, then added more broth and pretended it was my plan all along. But somewhere in that chaos, the Hoppin John Recipe transformed into this pot of smoky, warm, comforting goodness that made me feel — I don’t know — hopeful in a messy, human way.
Do you ever taste something and feel like time slows down a bit? That’s exactly how this dish feels to me now. Not because it’s fancy. But because it reminds me that comfort can show up unexpectedly, even on mornings when you’re bleary-eyed and clinging to the promise of better days.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Hoppin John Recipe?
There’s something wonderfully unpretentious about this Hoppin John Recipe — it doesn’t try to be anything other than warm, filling, and deeply satisfying. The black-eyed peas soak up all the flavor from the ham hock in a way that feels… almost emotional? The smoky broth, the softened veggies, the little kick of heat — it all comes together like a cozy blanket you didn’t know you needed.
And honestly, part of the charm is how simple it is. There’s no step that feels intimidating. No ingredient that makes you search three different grocery stores. And no fancy techniques — unless you count stirring like you mean it. Plus, it’s one of those dishes that weirdly tastes even better the next day. I don’t know why, but I swear some foods just get wiser overnight.
Ingredient Notes:
Let’s walk through these ingredients like you’re in my kitchen and we’re talking about life while waiting for the onions to caramelize. There’s something comforting about that kind of conversation, isn’t there?
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Black-eyed peas: They’re the star of any real Hoppin John Recipe. Creamy, earthy, humble — like the kind of friend who doesn’t ask questions when you show up unannounced.
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Ham hock: I always feel like I’m smuggling treasure into my cart when I buy one. It’s smoky, salty, packed with flavor, and honestly irreplaceable… though yes, bacon will do in a pinch.
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Onion, celery, bell pepper: The unofficial holy trinity of Southern cooking. You can always tell something good is happening when these hit hot butter.
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Butter: There’s no explanation needed here. Butter fixes moods.
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Chicken broth: It builds that rich base that makes everything taste slow-cooked and soulful.
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Garlic: I mean… garlic. Enough said.
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White vinegar: This tiny splash at the end is like turning the lights on in a dim room — suddenly everything brightens just a bit.
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Rice: A soft, simple bed for all the good stuff.
How To Make Hoppin John?
Step 1: Soak the Peas
Cover your black-eyed peas with cool water and let them soak for about six hours. I know, soaking peas feels old-fashioned, like something your great-grandmother would remind you about. But it really does help. And if you forget and they soak longer? Don’t stress. It’s peas, not plutonium.
Step 2: Sauté the Veggies
Melt the butter, toss in the onion, celery, garlic, and bell pepper, and stir until everything softens and smells like “someone in this kitchen actually knows what they’re doing.” Even if that someone isn’t always you. Or me.
Step 3: Build the Base
Add the soaked peas, chicken broth, and that glorious ham hock. Season it up — salt, pepper, cayenne — go with your instincts. Bring the pot to a boil, then lower the heat and let it all simmer. It’s a little like therapy: everything softens when given time.
Step 4: Adjust the Consistency
Give it a peek. Too soupy? Let it reduce uncovered. Too thick? Pour in a little more broth. Cooking shouldn’t feel rigid — we’re not operating a robot here.
Step 5: Add the Vinegar
This step always feels like a tiny victory. You pour it in… stir… taste… and suddenly everything feels brighter. Like the dish took a deep breath.
Step 6: Serve It Up
Want To Save This Recipe?
Spoon your Hoppin John Recipe over warm rice or stir everything together in one pot. I switch it up depending on my mood. There’s no wrong way — promise.
Storage Options:
Leftover Hoppin John Recipe is basically built for the fridge. The flavors deepen overnight in a way that makes the next day’s lunch feel like a reward. It lasts about four days chilled, and yes, you can definitely freeze it. It reheats beautifully — microwave or stovetop works fine.
Variations and Substitutions:
Here’s where you can get playful — because cooking isn’t supposed to trap you in rules:
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Add red bell pepper for extra sweetness
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Toss in canned tomatoes if you want richness
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Bacon instead of ham hock — a whole mood
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Jalapeños if you’re feeling especially bold
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Kale for a hearty, earthy twist
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Canned peas if you forgot to soak yours (we’ve all done this)
The Hoppin John Recipe is flexible, forgiving, and honestly pretty fun to improvise.
What to Serve with Hoppin John?
Serve it with:
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Cornbread (warm, crumbly, dreamy)
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Collard greens
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Cabbage — it’s a New Year’s thing, but honestly great anytime
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Fried chicken
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Green beans
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Or nothing at all — just a big spoon and a quiet corner
Frequently Asked Questions:
Do I have to soak the peas?
If you’re using dried peas, yeah, it helps. But canned peas? Go for it. No soaking needed. Life’s too short.
Can I make this without ham hock?
Totally — bacon or diced ham work fine. Just adjust the broth so it doesn’t get too salty.
Can I make it spicy?
Absolutely. Add cayenne, jalapeños, even hot sauce. I won’t stop you.
Thanks for letting me share this cozy little bowl of Southern comfort with you. If you make this Hoppin John Recipe, seriously — message me, comment, send a carrier pigeon — I want to know if it brought you luck, comfort, or at least a much-needed warm meal.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Hoppin John Recipe
Ingredients
Base Ingredients
- 4 tablespoons unsalted butter
- 1 large onion diced
- 4 cloves garlic minced
- 1 green bell pepper diced
- 2 stalks celery diced
- 1 pound dried black-eyed peas
- 5 cups low-sodium chicken broth plus additional as needed
- 1 whole ham hock
- Kosher salt to taste
- Black pepper to taste
- Cayenne pepper to taste
- 2 tablespoons white vinegar
To Serve
- Cooked white or brown rice
Instructions
Prepare the Black-Eyed Peas
- Place the dried black-eyed peas in a large bowl and cover them with cool water. Allow the peas to soak for at least 6 hours. Drain and rinse before use.
Sauté the Aromatic Vegetables
- In a large, heavy-bottomed pot, melt the butter over medium-high heat. Add the diced onion, garlic, bell pepper, and celery. Stir and cook for 3 to 4 minutes, or until the vegetables have softened and become fragrant.
Build the Soup Base
- Add the soaked black-eyed peas to the pot. Pour in the chicken broth and place the ham hock in the center of the mixture. Season lightly with salt, black pepper, and cayenne pepper. Bring the mixture to a vigorous boil.
Simmer the Mixture
- Once boiling, reduce the heat to low and cover the pot. Simmer for 30 minutes.
Adjust Consistency
- After 30 minutes, check the liquid level.
- If the mixture appears too thin, continue cooking with the lid removed for an additional 10–15 minutes to thicken.
- If the mixture has become too thick, add a small amount of additional broth until the desired texture is achieved.
Finish the Dish
- Stir in the white vinegar and taste for seasoning. Adjust salt, pepper, or cayenne as needed.
Serve
- Serve the Hoppin John mixture over cooked white or brown rice, ensuring each portion includes ample broth. Alternatively, the rice may be folded directly into the bean mixture before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
One Response
This is a great and forgiving recipe. I added a can of Rotel tomatoes and omitted the bell pepper. Just personal taste preferences. I occasionally use a pound of rolled sausage instead of bacon or the ham hock. Like I said, this is a very forgiving recipe. Anyway, you wanna enhance it or delete it works. So they have a price and you got a meal in a pot.