In some Southern homes, particularly in South Carolina, it wouldn’t be New Year’s without Hoppin’ John. The dish features black-eyed peas, which are believed to bring good luck in the coming year.

In her 1991 cookbook New Southern Cooking, Southern Food Maven Natalie Dupree explains, “As the saying goes, ‘turnip greens on New Year’s Eve bring you greenbacks all year long, and black-eyed peas bring you a lucky day for each one you eat.” I imagine one would work hard to eat 365 of them and then start fresh again.

Hoppin’ John: In many Southern homes, it wouldn’t be New Year’s Eve without Hoppin’ John, a dish featuring black eyed peas, which are believed to bring good luck in the coming year.

The liquid used to cook black-eyed beans, greens, and other Southern vegetable dishes becomes very flavored and is often referred to as “pot likker.” These juices are usually served over the beans or cooked produce like leafy greens for extra flavor, moisture, and nutrition. In traditional Southern cooking, there is a “waste not, want not” ethos spurred by the need to cook in hardship at some point in history (similarly to many cultures and regions). Throwing that nutritious cooking liquid away would have been super wasteful.

Hoppin’ John makes the perfect festive dish for a New Year’s Day lunch or dinner! Kick things off with a Boulevardier Cocktail. Then serve this good fortune dish with Pernil, Oven-Baked Cajun Ribs, or Chicken Fried Steak. Some collard greens with bacon and Dirty Rice would be a great pairing.

Shortcut Hoppin’ John With Canned Black-Eyed Peas

While I am not Southern, my maternal grandfather was born and raised in Savannah, Georgia. This is a Northerner’s shortcut version of a traditional Southern recipe made with canned beans, and that’s that.

Traditional Hoppin’ John is, at its core, black-eyed peas cooked with some piece of pork in water, which becomes the “pot likker.” It could be pretty much any piece of the pig, salted or smoked or cooked in another way, or a leftover bone with some meat attached. Canned beans make this dish come together quickly and easily.

Hoppin’ John Ingredients

• Olive oil
• Onion, bell pepper, and celery – Known as the Cajun culinary holy trinity. These ingredients are quintessential for that soul food flavor.
• Garlic
• Ham – I use chopped cooked ham, which is easy to find and convenient. You can certainly add in a ham hock, fatback, or a ham bone.
• Black-eyed peas – I use canned for ease. Rinse and drain before adding to the recipe.
• Chicken or vegetable broth – Use vegetable broth and skip the ham to make this dish vegetarian.
• Scallions – Adds a nice oniony bite and some freshness.
• Parsley – For freshness.
• Rice – To serve (optional). Any type of rice will work, though long-grain rice is the most traditional. See if you can find Carolina Gold rice.

How To Make Hoppin’ John

1. Sauté the aromatics: In a large pan, heat the oil and sauté the onion, pepper, and celery for about 5 minutes. Stir in the garlic and the ham and cook, stirring often.
2. Cook the peas: Add the drained, rinsed black-eyed peas and the broth and bring to a simmer. Season with salt and black pepper. Stir in the scallions and parsley.
3. Finish and serve: Serve with rice and sprinkle with the additional chopped scallions or flat-leaf parsley if desired.

Variations

You can add 1 teaspoon dried thyme, 1/2 teaspoon of Cajun seasoning, or a bay leaf to the beans. My son loves this with hot sauce (but he loves everything with hot sauce)

Storage

Hoppin’ John will keep well in an airtight container in the refrigerator for up to a week.

What to Serve With Hoppin’ John

Slow Cooker Pork Butt with Brown Sugar, Garlic, and Herbs

Simple Slow Cooker Turkey Breast

Chicken Fried Steak

More Black-Eyed Pea Dish Recipes

• Black-Eyed Pea Salad
• Pork Chops with Apples and Black-Eyed Pea Salad
• Cowboy Caviar