Hoppin’ John


Southerners are a superstitious bunch, and for New Years day, having a bowl of Hoppin’ John, served with a side of greens is supposedly a promise of happiness and prosperity for the year.  The black beans are suppose to embody coins (riches), while the pork conveys optimism, because pigs forage forward and never look back.

This particular recipe (there are various ones) was pulled from Garden & Guns’s Southern Cookbook, a fantastic collection of recipe ideas that we plan to comb through and showcase here on the site.


Hoppin’ John

1 lb. dried black-eyed peas, rinsed and picked over
¾ lb. Tasso ham, diced
1 onion, halved
3 cloves garlic
3 bay leaves

In a large Dutch oven or kettle, combine ingredients with 6 
cups water. Bring to a boil, reduce the heat to medium-low, and simmer gently until beans are tender but not mushy, 2 to
2 ½ hours. Drain the black-eyed peas and ham, saving cooking liquid separately. Remove and discard the onion pieces, 
garlic, and bay leaves.

½ lb. bacon, diced
1 onion, diced
3 ribs celery, diced
1 bell pepper, diced
1 jalapeño, seeded and minced
½ tsp. fresh thyme
1 cup Cajun Grain rice (or a good-quality long grain rice)
6 green onions, sliced
½ bunch parsley, chopped
1 tsp. coarse salt
1 tsp. ground black pepper


I found the more parsley the better and of course hot sauce never hurt anything! I hope you enjoy this as much as we need! Check back with us as we will have more southern recipes to share with ya’ll very soon.

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