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In the southern states, there is a longstanding tradition of eating black-eyed peas on New Year’s day for good luck and prosperity. If you are looking for a New Year’s day recipe featuring black-eyed peas, this Hoppin’ John is an excellent choice. Don’t reserve it only for New Years though – it’s great all year!
Looking for more black-eyed pea recipes? Try my Cozy Cajun Vegetarian Stew.
Notes on Cooking Black-Eyed Peas
I typically soak my black-eyed peas overnight (or for at least 8 hours) before cooking them. Just put them in a bowl with lots of cold water and let them sit on the counter. Soaking beans speeds up the cook time. If you don’t soak your beans overnight (or use the quick soak method described below), the 45 minute cook time will likely not be sufficient. You will probably need to simmer the beans for at least 1.5 hours.
The quick soak method is an alternative to soaking beans overnight. Simply put the peas in large pot with about 10 cups of water and bring them to boil. Boil peas for 2 to 3 minutes and then remove from heat. Let the peas soak for 1 hour.
If you are short on time, substitute canned black-eyed peas for dried peas. You will probably need about 3 15 oz cans. Be sure to shorten the cook time for the peas as to not overcook them – 20 minutes should be about right.
Suggested Pairings:
Hoppin’ John will pair well with a robust fruity red like a California Zinfendel or Syrah. I also like IPA with my Hoppin John.
Hoppin’ John
- Prep Time: 15 minutes
- Cook Time: 2 hours 45 minutes
- Total Time: 3 hours
- Yield: 4 servings 1x
- Category: entree
- Cuisine: southern
Description
Hoppin’ John is a New Year’s tradition in the southern states. This Hoppin’ John recipe is easy, healthy, and packed with flavor. It’s adapted from the Creating a Stir
cookbook – a classic from my hometown of Lexington, KY.
Ingredients
- 1 16 oz bag dried black-eyed peas, soaked overnight
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 3 garlic cloves, diced
- ½ lb country ham bits
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- ¼ teaspoon crushed red pepper
- 2 tbsp chopped chives (or green onion) plus more for garnishing
- 2 tsp black pepper
- 1 tsp salt
- 1 28 oz can diced tomatoes (cajun-style if you can find them)
- brown rice for serving (feel free to substitute white rice, quinoa, etc.)
- shredded white cheddar
Instructions
- Heat oil in a large saucepan or enamel skillet. Add onion, green pepper, ham and garlic and cook until the veggies are soft (approx 7 minutes).
- Add the cumin, cayenne pepper, red pepper, black pepper, and salt. Simmer 2 minutes and then add tomatoes and chives. Cover the pot and simmer on low for 2 hours.
- Stir in the peas and simmer for 45 minutes or until peas are soft.
- Serve over rice and garnish with additional chives and shredded cheddar.
Notes
You can substitute canned beans for the dried beans. Reduce the simmer time for the beans to roughly 20 minutes as to not overcook them.
Keywords: black-eyed peas
