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New Year 2024: Hoppin' Johns Recipe!

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Recipe Information

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Video-Specific Recipe

Hoppin' John

Cultural Context

Hoppin' John is a traditional Southern dish made with black-eyed peas and rice, often served on New Year's Day for good luck. Its origins trace back to West African cuisine, where similar dishes were made with legumes and grains. The dish has become a staple in Southern cooking, symbolizing prosperity and good fortune.

SouthernUSmain
45 min
medium
4 servings
Servings4
1 cup black-eyed peas
1 tablespoon better than bouillon
2 tablespoons bacon fat
1 cup celery, chopped
1 cup green bell pepper, chopped
1 cup onion, chopped
1 cup rice
4 cups stock

Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.

black-eyed peas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are nutritious and lower in calories, while canned beans are budget-friendly.

cooked ham or bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Turkey bacon is lower in fat, while smoked sausage can be more affordable.

1

Happy New Year's!

2

Show ingredients briefly.

3

Soak black-eyed peas overnight and clean them.

4

In a Dutch oven, add soaked black-eyed peas and cover with water about 1 inch above the peas.

5

Add about a heaping tablespoon of better than bouillon to the pot.

6

Bring the mixture to a boil, then reduce to a simmer for about 40 minutes.

7

Melt about a heaping tablespoon of bacon fat in the Dutch oven.

8

Dice celery and green bell pepper, keeping pieces small for flavor.

9

Add diced onion to the pot and sauté until slightly softened, being careful not to overcook.

10

Add rice to the pot and toast it slightly with the vegetables.

11

Pour in stock and bring the mixture back to a boil.

12

Introduce the black-eyed peas into the pot and mix everything together.

Cooking Techniques

boilingsimmering

Equipment Needed

potstirring spoonmeasuring cups

Spice Level:

🌶️🌶️🌶️

Dietary

pescatarian

Also Known As

Hoppin JohnHoppin John Rice

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