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Hoppin John Recipe

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By Katie
December 24, 2025
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If you’re making Hoppin John for New Year’s, this is the recipe to make it memorable. It honors Southern tradition while still feeling warm and inviting, with rich flavor that fits the moment. The black-eyed peas cook up tender, the ham hock adds depth, and the whole pot feels like a fresh start served in a bowl. It’s the kind of New Year’s dish people scoop twice, which is a pretty great way to begin the year.

A plate of rice topped with black-eyed peas, shredded meat, and chopped green onions, served with a fork on the side.


 

Ingredient Notes + Variations

This Hoppin John recipe keeps things classic but thoughtful. Each ingredient has a job to do, and together they create a pot that smells amazing before it even hits the table.

  • Black-eyed peas: Dried peas give the best texture here. Overnight soaking helps them cook evenly.
  • Ham hock: Adds deep, savory flavor and gives the dish its traditional backbone. Smoked turkey will work too.
  • Onion, bell pepper, celery: The classic trio that builds flavor from the very first step.
  • Cajun seasoning: Brings warmth without overpowering the dish.
  • Fresh thyme: Brightens everything and balances the smoky notes.
  • Rice: Any cooked rice works, just make it fluffy.
  • Scallions: A fresh finish that wakes the whole bowl up.
Hoppin John

How to Make Hoppin John

This recipe comes together in one pot and follows simple directions. For full recipe details, including ingredients and measurements, see the printable recipe card down below.

Step 1: Prep the Peas

Soak the black-eyed peas overnight, then drain and rinse. This sets you up for even cooking later.

Step 2: Build the Base

Sauté the onion, bell pepper, and celery in olive oil until soft. Add garlic and cook just until fragrant.

Diced onions and green bell peppers in a white pot on a light wooden surface.
A hand holds a small container of minced garlic over a pot containing chopped green bell peppers and onions on a light wooden surface.

Step 3: Simmer

Add the peas, chicken stock, seasonings, thyme, bay leaves, and ham hock. Bring to a boil, then lower the heat and simmer until the peas are tender.

A white pot filled with chopped celery, chopped green pepper, dried black-eyed peas, bay leaves, spices, and herbs, next to a glass measuring cup with broth on a light wooden surface.
A white pot filled with broth, bay leaves, herbs, and a piece of chicken, set on a light wooden surface.

Step 4: Finish + Serve

Remove the bay leaves. Pull the meat from the ham hock, chop it up, and stir it back in. Serve over rice and top with scallions.

A pot of cooked black-eyed peas with chopped green peppers and a large piece of meat, possibly pork, on a light wooden surface.
A white pot containing cooked black-eyed peas and shredded meat, with a wooden spoon resting inside, on a light wooden surface.
A plate of white rice topped with black-eyed peas, shredded meat, and chopped green onions, with a fork and spoon on the side.

Tips for Success

  • Keep the simmer gentle so the peas stay intact.
  • Taste near the end and adjust salt once the ham hock flavor has fully developed.
  • If there’s extra liquid, draining a bit is fine. Some people like it brothy, others don’t.
  • Fresh herbs really matter here, especially the thyme.
Two plates of rice topped with shredded meat, black-eyed peas, and chopped green onions, with a bowl of rice and a small dish of green onions on the side.

What to Serve with Hoppin John

This Hoppin John recipe is comforting, flavorful, and dependable in the best way. It’s one of those dishes that earns a permanent spot in your rotation. The printable recipe card is below. Have a wonderful day, friends!

A plate of rice topped with black-eyed peas, shredded meat, and chopped green onions, with a fork on the side and a small bowl of green onions in the background.

Hoppin John

Katie Cooksey
Ensure good fortune for the New Year by making this classic Southern New Year's Day dish made with Black Eyed Peas, Rice and Ham Hock.
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Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Course Dinner
Cuisine Southern
Servings 4
Calories 648 kcal

Ingredients
  

  • 8 oz black-eyed peas dried
  • 1 ham hock
  • 1 small onion diced
  • 1/2 small bell pepper diced
  • 1 stalk celery diced
  • 4 cups chicken stock
  • 3 cloves garlic minced
  • 1 tbsp cajun seasoning
  • 2 tbsp thyme fresh, minced
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper freshly ground
  • 2 bay leaves
  • 2 cups rice prepared, your choice
  • 2 scallions diced, for garnish

Instructions
 

  • (For best results, soak black-eyed peas in pot of water overnight. Drain liquid and rinse.)
  • In a large pot over medium heat, add olive oil and sauté onion, celery, and peppers with until translucent.
  • Add garlic and sauté for a few more minutes until fragrant, being careful not to burn.
  • Add soaked and drained black-eyed peas, chicken stock, seasonings, and bay leaves. Stir to combine.
  • Add ham hock and bring to a boil.
  • Decrease heat and simmer for about an hour or until black-eyed peas are tender but not mushy.
  • Drain off any excess liquid (if any, optional). Remove bay leaf.
  • Remove any meat from ham hock and add to black-eyed peas mixture.
  • Serve over white rice and garnish with scallions.

Notes

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 4 days. This recipe freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop, adding a splash of chicken stock if needed. You can also make it a day ahead since the flavors deepen as it sits.

Nutrition

Calories: 648kcalCarbohydrates: 98gProtein: 30gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 54mgSodium: 1049mgPotassium: 808mgFiber: 7gSugar: 7gVitamin A: 1443IUVitamin C: 20mgCalcium: 88mgIron: 5mg
Keyword black eyed peas, hoppin john
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Variations

  • Swap the ham hock for smoked turkey if that’s what you can find.
  • Add a pinch of cayenne for extra heat.
  • Stir in cooked sausage near the end for a heartier bowl.
  • Use brown rice if you want a nuttier base.

More Recipes to Try

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.

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Katie in the Kitchen

Hi, I'm Katie, a professional recipe developer who spends countless hours perfecting recipes so you can know with confidence that what you see is exactly what you’ll get.

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