Easy Hoppin’ John Recipe

This is my Easy Hoppin’ John Recipe — black-eyed peas, rice, a little smoky something-something, and a whole lotta flavor. It’s supposed to bring good luck, but honestly, I make it ’cause it’s just plain good any day of the week. And it’s SO easy, even I can’t mess it up… usually. You gotta try it!

Okay, so, full disclosure, my husband, Mark, is obsessed with this stuff. I think he’d eat it for breakfast, lunch, and dinner if I let him. One time, I made a double batch for a potluck and he ate half of it straight from the pot while I was upstairs changing. I came down and was like, “Dude! Save some for the party!” He just shrugged and said, “But it’s SO GOOD!” The kids are a little more picky, but I sneak some chopped up ham in there and suddenly they’re all about “magic beans.” Works every time!

Why You’ll Love This Easy Hoppin’ John Recipe

• It’s seriously easy. Like, dump-and-stir kinda easy.
• It’s healthy-ish. I mean, it’s got beans, okay? Don’t judge my ham.
• It tastes like a warm hug. Perfect for cozy nights or when you just need some comfort food.
• It’s a total crowd-pleaser! (As long as your crowd likes delicious food, that is.)
• You can pretend you’re being all traditional for New Year’s… even if you’re wearing pajamas and watching Netflix.

How to Make It

Alright, listen up, ’cause this is where the magic happens. First things first, you gotta soak those black-eyed peas. I usually do it overnight, but if you’re in a rush (like me, always), you can do a quick soak: just boil ’em for a couple of minutes, then let ’em sit for an hour. Drain ’em, rinse ’em – you know the drill.

Next, grab a big ol’ pot – the kind you use for spaghetti night. Throw in some olive oil, and get that sausage or bacon (or whatever smoky goodness you’re using) sizzling. Get it nice and brown – that’s where the flavor lives! Then, toss in your onions, peppers, and garlic. Cook ’em until they’re soft and fragrant. Don’t burn the garlic, though – nobody likes burnt garlic.

Now, dump in those drained black-eyed peas, rice, chicken broth, and your spices. Give it all a good stir, bring it to a boil, then turn it down to a simmer. Cover it up and let it cook for about 20-25 minutes, or until the rice is tender and the peas are soft. Keep an eye on it, though – you might need to add a little extra broth if it gets too dry. I may or may not have forgotten about it and had to scrape the bottom of the pot once… or twice. Don’t judge.

Last but not least, fluff it up with a fork, taste it, and add some salt and pepper if it needs it. I usually throw in a splash of hot sauce too, because, well, I like things spicy. Serve it up and enjoy! See? Easy peasy.

Ingredient Notes

• Black-Eyed Peas: Don’t skip soaking! Trust me, unless you want to be chewing on rocks for an hour. Overnight is best, but the quick soak method works in a pinch.
• Rice: I use long-grain white rice because that’s what I usually have on hand. But brown rice works too, it just takes longer to cook. And I’m impatient.
• Smoked Sausage/Bacon/Ham Hock: This is where you get that smoky, savory flavor. Use whatever you like! I’ve even used leftover pulled pork before – don’t tell anyone.
• Chicken Broth: Low sodium is your friend, so you can control the salt. Water works in a dire emergency but… don’t.
• Onion, Bell Pepper, Garlic: The holy trinity of flavor, people! Don’t skimp on these.
• Spices (Salt, Pepper, Bay Leaf, Thyme, Cayenne): Don’t be afraid to experiment! I sometimes throw in a little smoked paprika for extra smokiness. Cayenne? Depends on my mood.

Recipe Steps:

1. Soak black-eyed peas overnight or use the quick soak method.
2. Sauté sausage/bacon/ham in a pot until browned.
3. Add onions, peppers, and garlic and cook until softened.
4. Stir in black-eyed peas, rice, chicken broth, and spices.
5. Bring to a boil, then reduce heat, cover, and simmer until rice is tender (20-25 minutes).
6. Fluff with a fork, season to taste, and serve.

What to Serve It With

I like to serve this with a big ol’ green salad to balance things out. Cornbread is a must, obviously. And sometimes I get fancy and make some collard greens. But honestly, it’s pretty good all by itself.

Tips & Mistakes

• Don’t overcook the rice! Nobody likes mushy Hoppin’ John.
• Taste as you go! Adjust the seasonings to your liking.
• If you’re using brown rice, you’ll need to add more liquid and cook it longer. Keep an eye on it!
• Don’t be afraid to experiment with different spices and flavors! That’s how you make it your own.
• I almost forgot the bay leaf once… it still tasted okay, but don’t do that.

Storage Tips

Okay, so leftovers? YES, PLEASE. This stuff is even better the next day. Just stick it in an airtight container in the fridge. It’ll keep for about 3-4 days. And, um, yeah, I’ve totally eaten it cold straight from the fridge for breakfast. Don’t judge me, it’s good!

Variations and Substitutions

• Vegetarian? No problem! Just skip the meat and use vegetable broth. You can add some smoked paprika or liquid smoke to give it that smoky flavor. I’ve even thrown in some diced smoked tofu before. It was surprisingly good!
• No chicken broth? Water works, but it won’t be as flavorful. You could also use vegetable broth or even beef broth in a pinch. I once used leftover ham broth… it was intense, but delicious.
• Out of long-grain rice? Use what you got! Brown rice, jasmine rice, even quinoa would work. Just adjust the cooking time accordingly.
• Don’t have all the spices? No worries! Just use what you have on hand. A little garlic powder, onion powder, and some red pepper flakes will do the trick. I’ve even skipped the bay leaf and nobody noticed (except me, and I felt a little guilty).

Frequently Asked Questions

Easy Hoppin' John Recipe

This easy version of the classic Southern dish, Hoppin' John, is packed with flavor and perfect for New Year's Day, or any time you crave a hearty meal. Serve over rice and enjoy!

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Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 cup dried black-eyed peas rinsed and sorted
• ▢ 4 cups water
• ▢ 1 tablespoon olive oil
• ▢ 1 cup chopped onion
• ▢ 1 cup chopped green bell pepper
• ▢ 1 cup chopped celery
• ▢ 3 cloves garlic minced
• ▢ 1 teaspoon dried thyme
• ▢ 1 teaspoon smoked paprika
• ▢ 1 teaspoon salt to taste
• ▢ 0.5 teaspoon ground black pepper to taste
• ▢ 1 pound smoked sausage sliced
• ▢ 1 can diced tomatoes 14.5 ounces, undrained
• ▢ 1 tablespoon hot sauce optional
• ▢ 3 cups cooked white rice for serving
• ▢ 0.25 cup chopped green onions for garnish

Instructions

Preparation Steps

• In a large pot, combine black-eyed peas and water. Bring to a boil for 2 minutes, then remove from heat, cover, and let soak for 1 hour. Drain and set aside.
• In the same pot, heat olive oil over medium heat. Add onion, bell pepper, celery, and garlic. Sauté until vegetables are tender, about 5 minutes.
• Stir in thyme, smoked paprika, salt, and black pepper. Add sausage, drained black-eyed peas, diced tomatoes with their juice, and hot sauce. Bring to a boil.
• Reduce heat to low, cover, and simmer, stirring occasionally, until black-eyed peas are tender, about 30 minutes.
• Serve hot over cooked rice, garnished with green onions.

Notes

For a smokier flavor, add a smoked ham hock during cooking. Adjust seasoning to taste before serving.