
There are many variations to traditional Hoppin' John. Some cook the peas and rice in one pot, while others insist on simmering them separately. I like to cook it as one dish and serve it with my Collard Greens with a Dash of Soul and Aunt Carrie's skillet cornbread. Let's hope it brings luck to us all in the New Year.

New Year's Dinner 2010
Hoppin' John
Ingredients:
1 pound dried black-eyed peas
2 small smoked ham hocks or meaty ham bone
2 medium onions, divided
3 large cloves garlic, halved
1 bay leaf
1 cup long-grain white rice
1 can (10 to 14.5 ounces) diced tomatoes with chili peppers, juices reserved
1 medium red bell pepper, chopped
½ green bell pepper, chopped
3 ribs celery, chopped
1 jalapeno or serrano pepper, minced
2 teaspoons Cajun or Creole seasoning
½ teaspoon dried thyme leaves
¾ teaspoon ground cumin
¾ teaspoon salt
4 green onions, sliced
In a large Dutch oven or kettle, combine the black-eyed peas, ham bone or ham hocks, and 6 cups water. Cut 1 of the onions in half and add it to the pot along with the garlic and bay leaf. Bring to a boil, reduce the heat to medium-low, and simmer gently until the beans are tender but not mushy, 2 to 2 ½ hours. Remove the ham bone or hocks, cut off the meat; dice and set aside. Drain the peas and set aside. Remove and discard the bay leaf, onion pieces, and garlic.
Add 2½ cups of water to the pot and bring to a boil. Add the rice, cover, and simmer until the rice is almost tender, about 10 to 12 minutes.
Mince the remaining onion then add to the rice along with the peas, tomatoes, and their juices, red and green bell pepper, celery, jalapeno pepper, Creole seasoning, thyme, cumin, and salt. Cook until the rice is tender, 5 to 8 minutes. Stir in the sliced green onions and the reserved diced ham. Serve with hot sauce and freshly baked cornbread.
Serves 6
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George’s notes:
- Most food historians generally agree that "Hoppin' John" is an American dish with African/French/Caribbean roots. There are many tales or legends that explain how Hoppin' John got its name.
- It was the custom for children to gather in the dining room as the dish was brought forth and hop around the table before sitting down to eat.
- A man named John came "a-hoppin" when his wife took the dish from the stove.
- An obscure South Carolina custom was inviting a guest to eat by saying, "Hop in, John”
- The dish goes back at least as far as 1841, when, according to tradition, it was hawked in the streets of Charleston, South Carolina of a local restaurant by a man who was know as Hoppin' John.
- The photograph at the top left was taken walking long the northwest portion of St. Simon's Island (GA) looking across Buttermilk Sound toward Broughton Island.

Hope you had a wonderful New Year! Love learning about all these Southern traditions
ReplyDeleteBurying a dime under black eyed peas is quite an interesting tradition, pretty neat. Thanks for sharing the rich history of Southern cuisine. Happy new year!
ReplyDeleteI love the picture of St. Simon. Your recipe for Hoppin' John is inspiring me to make it again. Love your traditions.
ReplyDeleteGeorge as always a really interesting story and great recipe
ReplyDeleteHappy New Year George! We hope you had a wonderful Christmas with your family.
ReplyDeleteThis is the perhaps the sixth place I have seen a reference to Hoppin' John in the last several days (sorry to say had never heard of it before). Your recipe sounds delightful and with that little bit of spice will be on my list of things to cook, but we'll have to wait a bit since our leftover Christmas ham was already used to make good ole fashioned soup beans and cornbread.
Our heartfelt wishes for you and the best year to follow.
We didn't have our hoppin john until dinner on New Years Day, so I guess we are only partially lucky. But we had it with collards so I'll settle for half the riches.
ReplyDeleteI do love low country cuisine...and visit that area frequently.
ReplyDeleteNice recipe, George, and great way to start out 2010.
I made some Hoppin John for New Years this year. We loved it. I think I would like to try your version as well.
ReplyDeleteI wish I loved Black eyed peas but they are too sweet for me. My husband sure does so I'll try this recipe out on him.
ReplyDeleteHi geaorge
ReplyDeleteI did not know this kind of food and it is always interesting to know the story of a dish !I wish you the best for 2010 and many new food discoveries
cheers from Paris
Pierre
Happy New Year George. This hoppin John looks terrific and I wish I had had your collard greens recipe on New Year's Day. Our collard greens queen could not come to the bash. Looking forward to more good food from you in 2010. My best wishes in the New Year.
ReplyDeleteHappy New Year George...what a great read! I wish you and your loved ones the very best in 2010. This is something I am pretty sure I would love love love. I really must try it!
ReplyDeleteHappy New Year George.. thanks for the recipe. I am not a big fan of collard greens but turnip, I love. Black eyed peas.. yum! I loved the picture by the beach ..you must have had a great time I am sure.
ReplyDeleteHappy New Year to you! Hope you are enjoying your time with family and friends. Stay warm because it is cold!
ReplyDeleteLove the post! Your traditional southern New Year dinner looks perfect.
I have not ever eaten either of these dishes, but the ingredients make me wonder why. This sounds delicious and I could use alittle Nre Years luck!
ReplyDeleteI was going to try to make Hoppin' John for the new year this year but didn't get around to it. This looks delicious. Hope you are having a fun and relaxing time. Happy 2010.
ReplyDeletewow, love all the historical, foodie information! 2010 is going to be a great year in food I think. :)
ReplyDeleteI don't mind how it came by the name, it looks delicious! I've been having a hard time finding ham and bacon hocks here - I want to make pea and ham soup and I keep getting thwarted!
ReplyDelete