If you’ve found yourself searching for a hoppin john recipe because you’re craving a bowlful of comfort or (let’s be real) you just want something new for dinner tonight, then pull up a chair. I get it. Sometimes, dinner needs a shakeup. Not as wild as my accidental disaster with the 10-minute round steak recipe last month (long story, maybe another time), but still – fresh flavor. This hoppin john recipe is one I come back to every New Year’s…but honestly, it’s too good to save for just holidays. And if you’re all about chaos-cooking like me, 15-minute lo mein recipe has also saved my skin more than once for rushed weeknight meals! 
Table of Contents
Hoppin’ John Variations
Let’s just be real. Folks everywhere put their own spin on hoppin john recipe. That’s half the fun. Maybe you grew up with your grandma using smoked sausage, or maybe you’ve tried a vegan version loaded with onions and peppers. I’ve even seen someone toss in a splash of hot sauce to give it wild attitude (I approve).
You’ll find some people use black-eyed peas from a can instead of dried ones. I won’t tell if you do. Different rice? Sure. Jazzy long-grain, brown, or even wild rice if you’re feeling rambunctious. Bacon, ham hock, or turkey instead of the classic smoked pork – all fair game.
I once swapped in Canadian bacon just because it was all I had and, believe it or not, nobody at the table even blinked. The truth is, it’s about the simple, humble flavors. You make it your own, and suddenly you’re head chef at a five-star kitchen (or, more like, your own happy kitchen in pajamas). 
Classic Southern Hoppin’ John Recipe
Here’s my go-to, straight-shooting recipe for hoppin john recipe. If you want to impress without breaking a sweat, this is it.
Ingredients:
- 1 cup dried black-eyed peas (or 2 cans, drained and rinsed)
- 1 small onion, chopped (don’t go fancy here)
- 2 cloves garlic, minced
- 1 ham hock or chunk of smoked sausage (or bacon, if that’s what you got)
- 1 cup long-grain white rice
- 4 cups chicken broth (low sodium is safe)
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 2 green onions, chopped (for serving)
- Optional: A pinch of cayenne if you want a kick
Directions:
- If using dried peas, soak overnight. Not feeling the overnight thing? Just go with canned.
- In a deep pot, heat the oil, then toss in onion and garlic. Let them get a little soft and golden (smells so good).
- Add the ham hock or sausage. Cook a bit, just to render all that flavor.
- Pour in the peas and chicken broth. Bring to a boil, then reduce to simmer.
- Let everything cook for 30-40 minutes if using dried peas (15 if using canned), until peas are tender.
- Stir in rice. Make sure you have about two cups of liquid left. If not, add a splash of broth or water.
- Cover and simmer until rice is cooked, about 20 minutes.
- Fluff with a fork. Season with salt, pepper, and maybe that green onion up top.
“I made this hoppin john recipe on a random Tuesday night, and my picky teenager actually asked for seconds. That never happens!”
—Sam R., loyal home cook
What are Black-Eyed Peas?
You ever seen those little peas with the cute black dot? Those are black-eyed peas. Technically beans, but everyone in the South calls ’em peas. They’re tiny legumes that swell up when cooked and honestly taste mild…but soak up all the smoky, savory flavors you throw at them.
The classic hoppin john recipe leans hard on black-eyed peas for tradition and luck (yep, lots of folks say eating a spoonful on New Year’s Day brings prosperity). Funny thing? They work in soups, stews, all sorts of stuff. I’d even toss a handful into chili, but that could start a kitchen argument.
They’re high in plant protein and way easy to cook whether you go canned or dried – no judgy faces here. 
How to Serve Hoppin’ John
Ah, serving time. This is where it gets real homey and a little festive. Trust me, it’s more fun if you riff on the basics.
- Dish it up all warm with a sprinkle of fresh chopped green onion. Looks great, tastes zippy.
- Some folks (me included) love a big wedge of cornbread on the side. Sweet, crumbly, necessary.
- If you’re feeling ambitious, add a pile of buttery garlic green beans or even a square of banana banana bread for dessert.
- Leftovers? Pop a fried egg on top for the best breakfast ever.
Mix and match with what you love or whatever is in the fridge. Really, nobody will complain as long as it’s hot and hearty.
Recipe Tips & Notes
Here’s the gritty stuff you’ll wish someone whispered in your ear before diving in. Don’t rush the simmer. Seriously, the longer everything bubbles together, the richer that flavor. Ham hock gives the deepest smokiness, but a good piece of bacon does magic too. If you only have salted broth, easy on the salt until you taste at the end.
Leftovers actually get better after a day in the fridge, if you can stand the wait. Oh! And if you want your rice ultra fluffy, let the pot rest, lid on, for five or ten minutes before you scoop it out. (Not always possible in my house because everyone starts circling the kitchen.) Remember, hoppin john recipe is meant to be fuss-free and flexible.
If you play around with spices, try tossing in a bay leaf or a dash of paprika. Amazing how something so simple makes such a cozy meal.
Common Questions
Can I freeze hoppin john recipe?
Yes! Stick extras in a freezer-safe container, and you’ve got emergency dinner down the road. Just thaw and reheat.
Can I use brown rice?
You can… but brown rice takes longer and needs more liquid. Start with about a half cup extra broth.
Is this hoppin john recipe gluten-free?
It is, if you check that your broth and sausage are gluten-free. Most are, but double-checking is worth it.
Can I make it vegetarian?
Totally. Just skip the meat and use veggie broth, maybe toss in a little smoked paprika for that classic flavor.
Can I cook it in a slow cooker?
Oh for sure. Just layer everything in, except the rice, and cook on low till peas are soft. Add the rice for the final hour.
Give This Classic a Go Tonight
If you’ve stuck around this long, you’re probably itching to try this hoppin john recipe for yourself. Don’t overthink it. The best part about this dish? You can riff on it with what’s in your kitchen and it’ll still be soul-soothing. Make it your own, serve it with some flair, and just enjoy—like a warm hug in a bowl. Still curious about other takes? Check out The Pioneer Woman’s Best Hoppin’ John Recipe – How to Make Black-Eyed Pea Stew, dive into some background at Hoppin’ John, or spice up with this Hoppin’ John Recipe – Recipe – Chili Pepper Madness. Give it a whirl tonight—you won’t regret it. 
Hoppin’ John
Ingredients
Main Ingredients
- 1 cup dried black-eyed peas (or 2 cans, drained and rinsed)
- 1 small onion, chopped Don’t go fancy here
- 2 cloves garlic, minced
- 1 piece ham hock or chunk of smoked sausage (or bacon, if that’s what you got)
- 1 cup long-grain white rice
- 4 cups chicken broth Low sodium is safe
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 2 green onions chopped (for serving)
- Optional: A pinch of cayenne if you want a kick
Instructions
Preparation
- If using dried peas, soak overnight. Not feeling the overnight thing? Just go with canned.
- In a deep pot, heat the olive oil, then toss in onion and garlic. Let them get a little soft and golden.
- Add the ham hock or sausage. Cook briefly to render all that flavor.
- Pour in the soaked peas and chicken broth. Bring to a boil, then reduce to simmer.
- Let everything cook for 30-40 minutes if using dried peas (15 if using canned), until peas are tender.
- Stir in the rice, ensuring there are about two cups of liquid left; if not, add a splash of broth or water.
- Cover and simmer until rice is cooked, about 20 minutes.
- Fluff with a fork. Season with salt, pepper, and sprinkle with green onion to serve.
