Hoppin John black-eyed peas

My grandmother used to make Hoppin John every New Year's Day without fail, though she'd never admit the superstition mattered to her. There was something about the ritual of it though, the way she'd soak those black-eyed peas the night before and then let them bubble away on the stove while the house filled with the smell of smoky bacon. Years later, I realized she was teaching me that some traditions stick around because they actually taste incredible, luck or no luck.

I served this to a friend who'd never had it before, and watching her face light up when she took that first bite reminded me why Southern food endures—it's about warmth and substance, not pretense. She asked for the recipe before she'd even finished her plate, which felt like the highest compliment.

Ingredients

• Thick-cut bacon, 6 oz (170 g), diced: Don't skimp here or use those paper-thin slices; you need enough fat to build the flavor foundation for everything else.
• Medium onion, finely chopped: The sweetness balances the peas and creates depth alongside the garlic and celery.
• Celery stalks, 2, finely chopped: This is what makes the dish taste intentional rather than one-dimensional.
• Garlic cloves, 2, minced: A minute of cooking after the vegetables softens the raw bite and makes it mellow and inviting.
• Green bell pepper, 1, diced (optional): I skip this sometimes and it's still perfect, but when I include it, the freshness adds a nice textural note.
• Dried black-eyed peas, 1½ cups (300 g), soaked overnight and drained: Overnight soaking cuts cooking time and makes them creamier; canned works if you're short on time.
• Low-sodium chicken or vegetable broth, 4 cups (1 liter): The broth carries all the seasoning directly into each pea.
• Bay leaf: One is enough; it quietly adds complexity without announcing itself.
• Dried thyme, ½ teaspoon: Fresh would be lovely too, but dried thyme's concentrated earthiness is what I reach for.
• Cayenne pepper, ¼ teaspoon (optional): Just a whisper—this isn't supposed to be spicy, more like a gentle warmth in the background.
• Salt and freshly ground black pepper, to taste: Season as you go, especially after the peas finish cooking.
• Long-grain white rice, 2 cups (360 g): The fluffy bed matters; it soaks up all that gorgeous pot liquid.
• Water, 4 cups (950 ml): For cooking the rice separately ensures it stays light and doesn't turn mushy.
• Unsalted butter or oil, 1 tablespoon: A little fat keeps each grain distinct and tender.
• Salt, pinch: Just enough to flavor the rice subtly.
• Scallions, 2, thinly sliced: The fresh bite at the end wakes everything up and adds a hint of color.
• Hot sauce, to taste (optional): Let people add their own heat if they want it.

Instructions

Render the bacon:

In a large pot or Dutch oven, cook the diced bacon over medium heat until the edges curl and it's deeply golden, about 6 to 8 minutes. You'll notice the fat pooling at the bottom—that's where the magic lives. Remove half the bacon with a slotted spoon and set it aside for garnish, leaving the rest and all those drippings behind.

Build the flavor base:

Add the chopped onion, celery, and bell pepper if you're using it, stirring them into the bacon fat. Let them soften and release their sweetness for about 5 minutes, then add the minced garlic and cook for just 1 minute until it becomes fragrant and loses its harsh edge.

Simmer the peas:

Pour in the soaked black-eyed peas, bay leaf, thyme, cayenne if using, and all the broth. Bring it up to a boil, then lower the heat and let it simmer gently without a lid for 35 to 45 minutes if using dried peas (20 to 25 minutes if they're canned), until the peas are tender but still hold their shape. Taste as you go and season with salt and pepper when they're nearly done, then fish out the bay leaf.

Cook the rice at the same time:

While the peas bubble away, combine the rice, water, butter, and a pinch of salt in a saucepan. Bring it to a boil, then drop the heat to low, cover the pot, and let it cook undisturbed for 15 minutes until the water disappears. Remove from heat and let it rest, still covered, for 5 minutes, then fluff it gently with a fork so each grain is separate and fluffy.

Come together on the plate:

Divide the fluffy rice among serving bowls or plates, then ladle those creamy, smoky peas right over top. Scatter the reserved crispy bacon and sliced scallions across each bowl, and pass hot sauce at the table for anyone who wants an extra kick.

Save

There's a moment in cooking this dish when you pause and just smell it, and you understand why people keep coming back to the same food year after year. It's never boring because you're present for it, watching it change from separate ingredients into something that feels like home on a plate.

Why Black-Eyed Peas Matter

Black-eyed peas have this creamy texture that develops as they cook, different from other beans in a way that makes them perfect for this dish. They're not dense or mealy; instead they absorb flavor like little sponges, which is exactly what you want when they're simmering in bacon-seasoned broth. There's a reason Southern cooking comes back to them.

The Bacon Fat Secret

People sometimes think the bacon is just a garnish, but it's actually the foundation of everything that tastes good here. That rendered fat carries the salt and smoke through the entire pot, seasoning the peas from the inside out in a way that feels natural, not artificial. You could theoretically make this vegetarian with smoked paprika, but you'd be chasing the flavor instead of building it.

Making It Your Own

The beauty of Hoppin John is that it's flexible enough to work with what you have on hand, whether that's fresh thyme instead of dried, collard greens stirred in at the end, or even a handful of diced tomatoes for brightness. Some cooks swear by a splash of vinegar, others add a pinch of smoked paprika for extra depth. What matters is that you're thinking about balance—the creamy peas need something bright, and the rice needs something to soak up.

• If you're vegetarian, swap the bacon for smoked paprika and cook the aromatics in olive oil instead.
• Canned black-eyed peas cut the cooking time roughly in half if you're in a hurry.
• Leftovers are honestly better the next day when the flavors have had time to settle and get friendlier.

Save

Hoppin John has stuck around for generations not because of luck, but because it's genuinely delicious and feeds people the way they want to be fed. Make it once and you'll understand why it shows up on tables year-round, not just on New Year's Day.

Recipe FAQs

→ What type of peas are used in Hoppin John?

Black-eyed peas are the key ingredient, soaked overnight or canned, to achieve a tender texture.

→ Can I make this dish vegetarian?

Yes, omit the bacon and use smoked paprika to replicate the smoky depth.

→ What is the best way to cook the rice for Hoppin John?

Simmer long-grain white rice with water, butter, and a pinch of salt, then let it rest covered for fluffiness.

→ Are there any recommended garnishes?

Reserved crispy bacon and thinly sliced scallions add texture and fresh flavor. Hot sauce is optional for a spicy kick.

→ How long should the black-eyed peas simmer?

Simmer soaked peas for 35–45 minutes until tender; canned peas require 20–25 minutes.

→ What spices enhance the dish?

Dried thyme and optional cayenne pepper provide herbal and subtle heat notes complementing the smoky bacon.