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Hoppin' John

User Rating 4 Star Rating (13 Reviews)


Hoppin' John
These well-seasoned black-eyed peas are a must for New Year's Day (for good luck!). Enjoy them any time of the year.


  • 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 chile peppers, juices reserved
  • 1 medium red bell pepper, chopped
  • 1/2 green bell pepper, chopped
  • 3 ribs celery, chopped
  • 1 jalapeno or serrano pepper, minced
  • 2 teaspoons Cajun or Creole seasoning
  • 1/2 teaspoon dried thyme leaves
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon salt
  • 4 green onions, sliced


In a large Dutch oven or large saucepan, 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 1/2 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 2 1/2 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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User Reviews

Reviews for this section have been closed.

 5 out of 5
A perfect recipe for black eyed peas!, Member Lizzie2013

I pulled this recipe in 2009 and have used it many times for many people. The concensus is that the dish deserves rave reviews and more people should try black eyed peas! I added a few spices, red chile flakes and cayenne to get a more intense cajun taste. I also added hot links, 4 oz. green chile, 1/2 of an onion, diced, chicken broth and black pepper, just because I had them handy. I ended it all by putting everything, except the rice, in a crock pot and let it cook all day. I used frozen black eyed peas. The dish was a hit at the football party! You should try this one!

2 out of 2 people found this helpful.

See all 13 reviews

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