Hoppin’ John Recipe – A New Year’s Day Tradition

When I moved to the south, I created this Hoppin’ John recipe, so I could participate in the tradition of “eating poor” on the first day of the New Year.

We picked up the tradition of eating Hoppin’ John on New Year’s Day when we lived in Virginia. The custom is to “eat poor” on New Year’s Day so you eat well the rest of the year. Eating poor does not have to equal eating poorly!  Hoppin’ John is a great example of how you can eat delicious food inexpensively. Just because this black-eyed peas recipe is traditionally served on New Year’s Day does not mean you can’t enjoy it throughout the year.

If you like your black-eyed peas with collard greens and/or tomatoes, then try our Crock-Pot Black-Eyed Peas Recipe .

I usually save the bones from roasts to make broth, but I save the bones from our Christmas roast to add extra flavor to our New Year’s Day meal: Hoppin’ John. I just add the bone to the pot that I am cooking the black-eyed peas in. Once the peas are done cooking, I discard the bones, leaving the rich flavor and little pieces of meat behind. You can add additional meat if you have leftover roast or ham, but it isn’t necessary.

To add even more flavor, I cook the rice in broth instead of water. I use vegetable broth if I use a ham bone and beef broth if I use roast bones.

Hoppin’ John Recipe

Ingredients:

• 1 pound dried black-eyed peas
• leftover ham or roast bones
• 1 tablespoon olive oil
• 1 onion, diced
• 2 celery stalks, thinly sliced
• ½ bell pepper finely diced
• 6 – 8 cloves garlic, minced
• 2 cups long-grain brown rice
• 4 cups of water or broth
• 1 teaspoon thyme
• ¼ teaspoon pepper
• ¼ teaspoon cayenne pepper or to taste
• 1 cup leftover roast or ham, diced (optional)

Directions:

1. Add 8 cups of water and one pound of dried black-eyed peas to a large pot. Cook over high heat. Bring to a boil and boil rapidly for 2 minutes. Remove from heat and let stand for 1 hour. Drain and rinse peas.
2. Add drained and rinsed peas to a large pot, with 6 cups of water and bones. Cook over a medium-high flame until the water reaches a boil. Lower flame and simmer with the lid tilted for 1½ hours or until desired tenderness is reached.
3. While the beans are cooking, Saute the onion, celery, peppers, and garlic in olive oil. Add rice, water or broth, and spices.
4. Cook rice over medium-high flame until it reaches a boil. Lower flame, place a lid on the pot and simmer for 45 minutes.
5. Once the rice is done cooking, stir in the leftover meat.
6. Once the peas are done cooking, remove bones and drain any excess liquid.
7. Add rice mixture to the black-eyed peas and stir to combine.

I serve my Hoppin’ John with greens on New Year’s Day which is also supposed to ensure good luck!

How to Store and Freeze Leftovers:

You can store any leftover black-eyed peas in an airtight container in the refrigerator for up to 5 days.

If you wish to freeze the black-eyed peas, let them cool completely, then transfer them to a freezer-safe container. Leave an inch of space at the top of the container for expansion. They can remain in the freezer for up to 3 months. Don’t forget to label the container with the recipe name and date.

To Thaw frozen black-eyed peas, place them in the refrigerator over night.

How to Reheat Hoppin John:

Heat individual portions of leftover black-eyed peas in the microwave for 1-2 minutes, stirring halfway through. For larger portions, reheat the black-eyed peas in a saucepan on the stovetop over medium heat, stirring occasionally. Add a little water or broth as needed to reach the desired consistency.

Printable Recipe for Hoppin’ John

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Hoppin' John Recipe

Hoppin' John Recipe

Course Main Course

Cuisine American

Keyword Hoppin' John

Prep Time 5 minutes minutes

Cook Time 2 hours hours 40 minutes minutes

Total Time 2 hours hours 45 minutes minutes

Servings 8

Calories 320kcal

Author Alea Milham

Ingredients

• ▢ 1 pound dried black-eyed peas
• ▢ leftover ham or roast bones
• ▢ 1 tablespoon olive oil
• ▢ 1 onion diced
• ▢ 2 celery stalks thinly sliced
• ▢ ½ bell pepper finely diced
• ▢ 8 cloves garlic minced
• ▢ 2 cups long-grain brown rice
• ▢ 4 cups of water or broth
• ▢ 1 teaspoon thyme
• ▢ ¼ teaspoon pepper
• ▢ ¼ teaspoon cayenne pepper or to taste
• ▢ 1 cup leftover roast or ham diced (optional)

Instructions

• Add 8 cups of water and one pound of dried black-eyed peas to a large pot. Cook over high heat. Bring to a boil and boil rapidly for 2 minutes. Remove from heat and let stand for 1 hour. Drain and rinse peas.
• Add drained and rinsed peas to a large pot, with 6 cups of water and bones. Cook over a medium-high flame until the water reaches a boil. Lower flame and simmer with the lid tilted for 1½ hours or until desired tenderness is reached.
• While the beans are cooking, Saute the onion, celery, peppers, and garlic in olive oil. Add rice, water or broth, and spices.
• Cook rice over medium-high flame until it reaches a boil. Lower flame, place a lid on the pot and simmer for 45 minutes.
• Once the rice is done cooking, stir in the leftover meat.
• Once the peas are done cooking, remove bones and drain any excess liquid.
• Add rice mixture to the black-eyed peas and stir to combine.

Nutrition

Calories: 320kcal | Carbohydrates: 50g | Protein: 22g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 506mg | Potassium: 802mg | Fiber: 7g | Sugar: 6g | Vitamin A: 529IU | Vitamin C: 13mg | Calcium: 82mg | Iron: 6mg

More Frugal Recipes Using Meat Bones:

Crock-Pot Black-Eyed Peas

Split Pea Soup

How To Make Chicken Broth in a Slow Cooker