Hoppin' John

Hoppin' John

Daisy 0

"I eat this dish every New Year's day, it's supposed to bring you luck, and so far my life's been pretty good. It's also good anytime you need a hearty homey meal!"

Ingredients 2 h 15 m {{adjustedServings}} servings 475 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 475 kcal
  • 24%
  • Fat:
  • 9.3 g
  • 14%
  • Carbs:
  • 64.1g
  • 21%
  • Protein:
  • 33.6 g
  • 67%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 619 mg
  • 25%

Based on a 2,000 calorie diet

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  1. In a large pan place the peas, ham hock, onion, red pepper, salt and pepper. Cover with water and bring to a boil. Reduce heat to medium-low and cook for 1 1/2 hours.
  2. Remove ham hock and cut meat into pieces. Return meat to pot. Stir in the rice, cover and cook until rice is tender, about 20 to 25 minutes. Season to taste with salt and pepper. Sprinkle shredded cheese over top, if desired. Serve
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Reviews 166

  1. 209 Ratings


I am rating this recipe to include the changes I made to it. After looking at the recipe I thought this was a good base, but sounded as thought it might be a bit on the bland side. Sooo..I made a few changes. First I added some garlic. I use the pre minced garlic in the jar so I added about 1 to 1-1/2 teaspoons. I also chopped up a green bell pepper and added it to the mix along with a can of chopped tomatoes with green chilis (rotell tomatoes)to give it a little extra bite. Also in addition to cooking the soup with a ham bone, verses a ham hock, I also cubed up a good amount of left over ham and added it into the soup at the end. The result was yummy and would make again!!


This was the best black eyed pea recipe that I have tried...I substituted a pound of bacon for the ham hocks...it was GREAT...could be served as an entire meal...I impressed everyone with this one, even "seasoned" black-eyed pea eaters!! I made this the first time for new years and have been making it ever since!!


I used long-grain brown rice (added about 30 minutes after the peas) and a slow cooker so it took me about 4 hours. I also used precooked diced ham. The result was VERY flavorful and thick. Everyone gave it a thumbs up. Served with cornbread. This one is definitely going in the recipe box.