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Hoppin’ John recipe is an easy Southern Classic and it’s very easy to make and feeds a crowd. Historically this was one of the go to dishes of Southern cooks for New Years.
Hoppin’ John Cooking Tips:
Make sure that you get your bacon cripsy, you want to render (cook out) all the fat. This will add maximum flavor to the dish.
Can you make ahead?
Freezer: You can make the hoppin’ john in advance and place in an airtight container. Keep in the freezer for 3 months max. Thaw 48 hours before using.
Fridge: After hoppin john cools off, place in an airtight container in the fridge for 7 days max.
Reheating: Bring a small amount of stock or water to a boil and stir in hoppin’ john, cook until hot. *A 1/4 cup of liquid will be enough for 1 cup.
latest Recipe Video:
You can make this dish the ol’school way and use raw black-eyed peas and raw rice. You will need to soak the peas for 4 hours and drain. Follow recipe just increase stock to 3 cups of stock and cook for 1 hour.
You can use beef bacon instead of pork or turkey.
what to serve with Hoppin’ John?
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- 1 tablespoon oil
- 4 slices of bacon chopped
- 1 medium onion chopped
- 1 medium bell pepper chopped
- 2 celery stalks chopped
- 3 garlic cloves minced
- 2 tablespoons tomato paste
- 2 bay leaves
- 2 15 oz. can black-eyed peas rinsed, drained
- 2 teaspoons salt
- 2 teaspoons black pepper
- 2 teaspoons garlic powder
- ½ teaspoon dry thyme
- ½ teaspoon dry basil
- 1 teaspoon cayenne
- 12 oz. sausage sliced
- 1 cup unsalted chicken stock
- 2 cups rice cooked
- ½ cup green onions sliced, garnish
- ¼ cup parsley chopped, garnish
- In a pot add 1 tablespoon of oil and bacon cut heat on medium and cook until bacon browns, sit to the side. In the same pot add onion, bell pepper and celery and cook for 3 minutes. Add garlic, tomato paste and bay leaves, cook for 15 seconds. Add black-eyed peas, salt, black pepper, garlic powder, thyme, basil, cayenne, sausage and stock. Bring to a boil and simmer for 5 minutes.
- Fold in bacon, rice and half of green onions. Taste and adjust seasoning with salt and pepper. Serve hot and garnish with green onions and parsley.