Get ready to dig into a flavorful and filling dish that’s steeped in history and tradition – Hoppin’ John! This classic Southern recipe, made with black-eyed peas, rice, and spices, has been a staple at many a table for centuries. And now, we’re excited to share 20 delicious Hoppin’ John recipes to spice up your mealtime routine.
From traditional takes on the dish to innovative twists and creative variations, these recipes are sure to satisfy your cravings and impress your friends and family. Whether you’re looking for a comforting side dish, a satisfying main course, or a hearty breakfast option, we’ve got you covered with our collection of Hoppin’ John recipes.
So go ahead, take a seat at the table, and get ready to indulge in some serious comfort food. In this article, we’ll explore the world of Hoppin’ John and share our favorite recipes for every occasion.
Classic Southern Hoppin John
A traditional one-pot dish originating from the American South, Hoppin John is a hearty and flavorful rice and bean mixture that’s perfect for a comforting meal. This recipe captures the essence of this beloved classic, with its rich flavors and tender texture.
Ingredients:
– 1 pound dried black-eyed peas, soaked overnight and drained
– 1 pound smoked ham hocks or bacon, cut into small pieces
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 cup uncooked white rice
– 4 cups water
– Salt and pepper to taste
Instructions:
1. In a large pot or Dutch oven, combine the black-eyed peas, ham hocks or bacon, onion, and garlic.
2. Pour in the water and bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 1 hour, or until the peas are tender.
4. Add the rice and continue to cook, covered, for an additional 20-25 minutes, or until the rice is cooked and creamy.
5. Season with salt and pepper to taste.
Cooking Time: 1 hour 20 minutes
Spicy Cajun Hoppin John
This classic Southern dish gets a bold boost of flavor with the addition of spicy Cajun seasonings, making it perfect for those who like a little heat. This hearty one-pot meal is great for a weeknight dinner or a weekend brunch.
Ingredients:
– 1 cup dried black-eyed peas, soaked overnight and drained
– 1 pound smoked sausage (such as Andouille), sliced
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon Cajun seasoning
– 1/2 teaspoon ground cumin
– 1/4 teaspoon cayenne pepper
– Salt and pepper, to taste
– 4 cups chicken broth
– 2 tablespoons rice
Instructions:
1. In a large pot or Dutch oven, cook the sausage over medium-high heat until browned, about 5 minutes.
2. Add the onion, garlic, Cajun seasoning, cumin, and cayenne pepper to the pot. Cook until the vegetables are tender, about 8 minutes.
3. Add the black-eyed peas, chicken broth, and rice to the pot. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes or until the peas are tender.
4. Season with salt and pepper to taste. Serve hot.
Cooking Time: 25-30 minutes
Vegetarian Hoppin John
Hoppin’ John is a classic Southern dish that typically features pork and beans. This vegetarian version swaps out the meat for tender black-eyed peas and adds aromatic spices for added depth.
Ingredients:
– 1 cup dried black-eyed peas, soaked overnight and drained
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon smoked paprika
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. In a large pot, heat the olive oil over medium-high heat.
2. Add the onion, garlic, and bell pepper; cook until the vegetables are tender, about 5 minutes.
3. Add the black-eyed peas, diced tomatoes, smoked paprika, cumin, salt, and pepper. Stir to combine.
4. Bring the mixture to a boil, then reduce the heat to low and simmer for 30-40 minutes or until the peas are tender.
5. Serve hot over cooked rice or with crusty bread.
Cooking Time: 45 minutes
Slow Cooker Hoppin John
Hoppin John is a traditional Southern dish that’s perfect for a chilly day. This slow cooker recipe makes it easy to prepare and enjoy this comforting, flavorful dish.
Ingredients:
– 1 pound dried black-eyed peas
– 1 pound smoked ham hock or 2 cups diced cooked bacon
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 4 cups chicken broth
Instructions:
1. Rinse the black-eyed peas and pick out any debris or stones.
2. In the slow cooker, combine the peas, ham hock or bacon, onion, garlic, cumin, paprika, salt, and pepper.
3. Pour in the chicken broth and stir to combine.
4. Cook on low for 8-10 hours or high for 4-6 hours.
5. Serve hot, garnished with chopped fresh parsley if desired.
Cooking Time: 4-10 hours
Smoky Bacon Hoppin John
This Southern classic gets a smoky twist with the addition of crispy bacon and a hint of BBQ seasoning. Perfect as a side dish or add it to your favorite Southern-inspired recipes.
Ingredients:
– 1 cup dried black-eyed peas, soaked overnight and drained
– 1 pound smoked sausage (such as Andouille), sliced
– 6 slices of smoky bacon, diced
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon BBQ seasoning
– Salt and pepper, to taste
– 4 cups chicken broth
Instructions:
1. In a large pot or Dutch oven, cook the sliced sausage over medium-high heat until browned, about 5 minutes. Remove from pot.
2. Add olive oil, onion, and garlic to the pot. Cook until the onion is translucent, about 3-4 minutes.
3. Add the diced bacon and cook until crispy, stirring occasionally, about 8 minutes.
4. Add the soaked black-eyed peas, cooked sausage, BBQ seasoning, salt, and pepper to the pot. Stir to combine.
5. Pour in chicken broth and bring to a boil. Reduce heat to low and simmer for 30-40 minutes or until the peas are tender.
Cooking Time: About 45-50 minutes
Hoppin John with Collard Greens
A classic Lowcountry dish that combines the humble black-eyed pea, rice, and aromatics with nutritious collard greens for a hearty, flavorful meal.
Ingredients:
– 1 cup dried black-eyed peas, soaked overnight
– 2 cups cooked white rice
– 4 slices of bacon, diced
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 pound collard greens, chopped
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F.
2. Cook soaked black-eyed peas according to package instructions. Drain and set aside.
3. In a large skillet, cook diced bacon over medium heat until crispy. Remove from heat and set aside.
4. Add chopped onion and minced garlic to the same skillet. Cook until softened.
5. Add collard greens, cooked black-eyed peas, and cooked rice to the skillet. Stir in olive oil and season with salt and pepper to taste.
6. Transfer mixture to a 9×13 inch baking dish and bake for 25-30 minutes or until heated through.
Cooking Time: 35-40 minutes
Coconut Milk Hoppin John
Hoppin’ John is a traditional Southern dish that combines black-eyed peas with rice and spices. This version adds the creamy richness of coconut milk to create a flavorful and aromatic twist.
Ingredients:
– 1 cup dried black-eyed peas, soaked overnight and drained
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 1 cup uncooked white rice
– 1 can (14 oz) coconut milk
Instructions:
1. In a large pot, sauté the onion and garlic in olive oil until softened.
2. Add the soaked black-eyed peas, cumin, smoked paprika, salt, and pepper. Stir to combine.
3. Add the water or broth, bring to a boil, then reduce heat and simmer for 30 minutes or until the peas are tender.
4. Add the uncooked rice and stir well.
5. Pour in the coconut milk and continue to simmer for an additional 10-15 minutes or until the rice is cooked and creamy.
6. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: Approximately 45-50 minutes.
Mexican-Inspired Hoppin John
Hoppin’ John is a traditional Lowcountry dish that combines black-eyed peas with rice, but we’ve given it a bold Mexican makeover by adding spicy chorizo and creamy avocado. This hearty one-pot wonder is perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 cup dried black-eyed peas, soaked overnight and drained
– 1 pound Mexican chorizo, casings removed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 cup uncooked white rice
– 2 cups chicken broth
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: sliced avocado, shredded cheese, and chopped cilantro for garnish
Instructions:
1. Heat the olive oil in a large pot over medium-high heat.
2. Add the chorizo and cook, breaking it up with a spoon, until browned, about 5 minutes.
3. Add the onion, garlic, and bell pepper; cook until the vegetables are tender, about 5 minutes.
4. Stir in the black-eyed peas, diced tomatoes, rice, and chicken broth.
5. Bring to a boil, then reduce heat to low and simmer, covered, for 20-25 minutes or until the peas and rice are tender.
6. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Cheesy Hoppin John Casserole
This classic Southern dish gets a creamy twist with the addition of melted cheddar and mozzarella cheese, making it a perfect comfort food for any occasion. This hearty casserole is sure to become a family favorite!
Ingredients:
– 1 pound dried black-eyed peas, soaked overnight and drained
– 1 cup chopped onion
– 2 cloves garlic, minced
– 1 cup diced cooked ham
– 1 cup shredded cheddar cheese
– 1/2 cup shredded mozzarella cheese
– 1 cup milk
– 1 tablespoon olive oil
– Salt and pepper to taste
– 6-8 cornbread crumbs for topping
Instructions:
1. Preheat oven to 350°F (180°C).
2. Cook black-eyed peas according to package instructions.
3. In a large skillet, sauté onion and garlic until softened. Add ham and cook until heated through.
4. In a separate bowl, combine cooked black-eyed peas, cheese, milk, salt, and pepper. Stir until smooth.
5. Grease a 9×13-inch baking dish with olive oil. Layer casserole mixture, then top with cornbread crumbs.
6. Bake for 30-35 minutes or until golden brown.
Cooking Time: 30-35 minutes
Hoppin John Stuffed Peppers
This hearty recipe combines the classic Lowcountry dish Hoppin John with sweet bell peppers, creating a flavorful and nutritious meal. A perfect blend of textures and tastes, this stuffed pepper is sure to please!
Ingredients:
– 4 large bell peppers, any color
– 1 cup cooked Hoppin John (black-eyed peas, rice, onion, garlic, and spices)
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped fresh parsley
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the peppers and remove seeds and membranes. Place them in a baking dish.
3. Mix cooked Hoppin John, cheese, and parsley in a bowl.
4. Stuff each pepper with the Hoppin John mixture, filling to the top.
5. Drizzle olive oil over the peppers and season with salt and pepper.
6. Bake for 25-30 minutes or until peppers are tender.
Cooking Time: 25-30 minutes
Gluten-Free Hoppin John
Hoppin John is a traditional Lowcountry dish that’s a staple of Southern cuisine. This gluten-free version maintains the hearty, comforting essence of the classic recipe while accommodating dietary restrictions.
Ingredients:
– 1 cup dried black-eyed peas, rinsed and drained
– 1 pound smoked bacon, diced
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 4 cups gluten-free chicken broth
– 2 tablespoons rice vinegar
– 1 tablespoon honey
Instructions:
1. In a large pot, cook the bacon over medium heat until crispy. Remove with a slotted spoon.
2. Add the onion, garlic, and bell pepper to the pot. Cook until the vegetables are tender, about 5 minutes.
3. Add the black-eyed peas, cumin, paprika, salt, and pepper to the pot. Stir to combine.
4. Pour in the chicken broth, rice vinegar, and honey. Bring to a boil, then reduce heat and simmer for 1 hour or until the peas are tender.
5. Serve hot, garnished with the cooked bacon.
Cooking Time: 1 hour
Creole Style Hoppin John
This classic Creole dish is a hearty one-pot meal that combines the flavors of black-eyed peas, rice, and spices. Perfect for a cozy dinner or brunch, this recipe is sure to become a family favorite.
Ingredients:
– 1 cup dried black-eyed peas, soaked overnight and drained
– 2 cups cooked white rice
– 1 tablespoon vegetable oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 2 cups chicken broth
Instructions:
1. Heat the oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic, cumin, and paprika; cook for 1 minute.
3. Add the black-eyed peas, rice, chicken broth, salt, and pepper. Stir to combine.
4. Bring to a boil, then reduce heat to low and simmer, covered, for 20-25 minutes or until the peas are tender.
5. Serve hot, garnished with chopped scallions if desired.
Cooking Time: 25-30 minutes
Hoppin John with Andouille Sausage
This classic Lowcountry dish gets a boost from the spicy kick of Andouille sausage, making it a perfect comfort food for any time of year.
Ingredients:
– 1 lb dried black-eyed peas
– 1 lb Andouille sausage, sliced
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 tsp ground cumin
– Salt and pepper to taste
– 4 cups chicken broth
– 2 tbsp olive oil
Instructions:
1. In a large pot or Dutch oven, heat the olive oil over medium-high heat.
2. Add the sausage and cook until browned, about 5 minutes. Remove from pot and set aside.
3. Add the onion, garlic, and bell pepper to the pot. Cook until the vegetables are tender, about 5-7 minutes.
4. Add the black-eyed peas, cumin, salt, and pepper to the pot. Stir to combine.
5. Pour in the chicken broth and bring the mixture to a boil.
6. Reduce heat to low and simmer for 1 hour or until the peas are tender.
7. Return the sausage to the pot and simmer for an additional 10-15 minutes.
Cooking Time: 1 hour 25 minutes
Quinoa Hoppin John
Hoppin John is a traditional Southern dish that combines black-eyed peas, rice, and spices. This quinoa version adds nutty flavor and extra protein to the classic recipe.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 cup black-eyed peas, drained and rinsed
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– Optional: chopped scallions or hot sauce for garnish
Instructions:
1. Cook quinoa according to package instructions using water or broth.
2. Heat olive oil in a large skillet over medium-high heat. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add black-eyed peas, cumin, smoked paprika, salt, and pepper. Stir to combine.
4. Combine cooked quinoa with the pea mixture. Serve hot, garnished with chopped scallions or hot sauce if desired.
Cooking Time: About 30-40 minutes
One-Pot Hoppin John Stew
This One-Pot Hoppin John Stew is a flavorful and comforting dish that’s perfect for a weeknight dinner. With its simple preparation and short cooking time, you’ll have a delicious meal ready in no time.
Ingredients:
– 1 lb dried black-eyed peas
– 1 lb smoked sausage (such as Andouille or kielbasa), sliced
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 can diced tomatoes (14.5 oz)
– 1 tsp ground cumin
– Salt and pepper to taste
– 4 cups chicken broth
Instructions:
1. In a large pot or Dutch oven, cook the sausage over medium-high heat until browned, about 5 minutes.
2. Add the onion, garlic, and red bell pepper; cook until the vegetables are tender, about 5-7 minutes.
3. Stir in the black-eyed peas, diced tomatoes, cumin, salt, and pepper.
4. Pour in the chicken broth, bring to a boil, then reduce heat to low and simmer for 30-40 minutes or until the peas are tender.
5. Serve hot, garnished with chopped scallions if desired.
Cooking Time: 45-50 minutes
Hoppin John with Cornbread Topping
Hoppin John, a traditional Lowcountry dish, gets an extra boost with a crispy cornbread topping. This comforting recipe combines the flavors of black-eyed peas, rice, and spices for a satisfying meal.
Ingredients:
– 1 cup dried black-eyed peas
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 small onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika (optional)
– 1 bay leaf
– Salt and pepper to taste
– 1 cup cooked white rice
– Cornbread topping ingredients: 1 cup cornmeal, 1/2 cup all-purpose flour, 1/2 cup crumbled bacon, 1/4 cup grated cheddar cheese, 1/4 cup chopped scallions
Instructions:
1. Cook black-eyed peas according to package instructions.
2. In a large pot, heat oil over medium-high. Add onion and garlic; cook until softened (3-4 minutes).
3. Add cumin, smoked paprika (if using), and bay leaf. Stir for 1 minute.
4. Add cooked rice, black-eyed peas, salt, and pepper. Stir to combine.
5. Preheat oven to 375°F (190°C). Mix cornbread topping ingredients in a bowl.
6. Transfer Hoppin John mixture to a baking dish. Top with cornbread mixture and bake for 20-25 minutes or until golden brown.
Cooking Time: 30-35 minutes
Lemon Garlic Hoppin John
A flavorful twist on the classic Southern dish, this Lemon Garlic Hoppin John combines the simplicity of black-eyed peas with the brightness of citrus and the richness of garlic.
Ingredients:
– 1 cup dried black-eyed peas
– 2 cups water
– 2 tablespoons olive oil
– 3 cloves garlic, minced
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1 onion, chopped (optional)
Instructions:
1. Rinse the black-eyed peas and soak them in water for at least 8 hours or overnight.
2. Drain and rinse the peas again.
3. Heat the olive oil in a large saucepan over medium heat. Add the garlic and cook until fragrant, about 1 minute.
4. Add the black-eyed peas, lemon juice, salt, and pepper to the saucepan. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes or until the peas are tender.
6. Serve with chopped onion on top (if using).
Cooking Time: 20-25 minutes
Instant Pot Hoppin John
Instant Pot Hoppin John Recipe
A classic Southern dish, Hoppin John is a flavorful and hearty one-pot meal made with black-eyed peas, rice, and bacon. This Instant Pot recipe simplifies the cooking process while maintaining the rich flavors of the original.
Ingredients:
- 1 cup dried black-eyed peas, rinsed and drained
- 2 cups water or chicken broth
- 1 cup uncooked white rice
- 6 slices of bacon, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions:
- In the Instant Pot, combine black-eyed peas, water or broth, rice, bacon, onion, and garlic.
- Cook on high pressure for 20-25 minutes. Let the pressure release naturally for 10 minutes before quick-releasing any remaining pressure.
- Fluff the mixture with a fork to separate the grains of rice and peas. Season with salt and pepper to taste.
Cooking Time: 30-35 minutes
Serve hot and enjoy!
Hoppin John Salad with Vinaigrette
A Southern twist on the classic salad, this Hoppin John Salad with Vinaigrette combines the flavors of black-eyed peas, rice, and spices with fresh greens and a tangy dressing.
Ingredients:
– 1 cup cooked hoppin’ john (black-eyed peas and rice)
– 4 cups mixed greens
– 1/2 cup diced red bell pepper
– 1/4 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 2 tbsp olive oil
– 2 tbsp apple cider vinegar
– 1 tsp Dijon mustard
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens, hoppin’ john, red bell pepper, feta cheese, and parsley.
2. In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, salt, and pepper to make the vinaigrette.
3. Pour the vinaigrette over the salad and toss to combine.
4. Serve immediately.
Cooking Time: 10 minutes
Hoppin John Breakfast Skillet
Start your day with a hearty and flavorful breakfast skillet that combines the classic Southern dish Hoppin John (black-eyed peas, rice, and bacon) with scrambled eggs and crusty bread.
Ingredients:
– 1 cup cooked black-eyed peas
– 1/2 cup uncooked white rice
– 6 slices of bacon, diced
– 4 large eggs
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped fresh scallions
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large skillet, cook the diced bacon over medium heat until crispy.
3. Add the cooked black-eyed peas, uncooked rice, and salt and pepper to taste. Stir well.
4. Crack in the eggs and stir to combine with the rice mixture.
5. Top with shredded cheddar cheese and chopped scallions.
6. Transfer the skillet to the preheated oven and bake for 10-12 minutes or until the eggs are set and the cheese is melted.
Cooking Time: 15-20 minutes
Summary
Get ready to dish out a flavorful and filling meal with these 20 delicious Hoppin John recipes! From classic Southern dishes to spicy Cajun twists, vegetarian options, and even gluten-free variations, there’s something for every occasion. Whether you’re in the mood for a hearty stew, a casserole, or a breakfast skillet, these innovative recipes are sure to satisfy your cravings. Try one of our many Hoppin John creations today and discover the rich flavors of this beloved Southern dish!
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