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Southern Hoppin’ John

Southern Hoppin' John simmers rice, black-eyed peas, smoky pork, onion, celery, and bell pepper into a New Year-style bowl.

Published and reviewed by Kitchgrow on 14 August 2026Updated

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Southern Hoppin’ John

1 hrtotal

35 min hands-on25 min hands-off

Prep 15 min · Cook 45 min

Serves
4
Difficulty
Easy
Spice
Mild
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Ingredients

Quantities are for 4 servings.

You'll need: Stovetop.

Uses cooked cowpeas for a practical version; includes covered rice cooking and a short rest for separate grains.

Method

  1. Heat oil in a pot and cook onion, celery, bell pepper, and garlic until softened.

  2. Add the smoked ham hock, rice, chicken stock, bay leaf, thyme, salt, and black pepper.

  3. Bring to a simmer, cover, and cook until the rice is nearly tender.

  4. Fold in the cooked cowpeas and continue cooking until the rice is fully tender.

  5. Remove the ham hock, shred any tender meat, and stir it back into the rice.

  6. Rest covered for 5 minutes, then fluff gently and serve.

    5 min

How to tell it's done

The rice should be tender and separate, with soft peas and a smoky savory aroma.

Getting it right

Tip

Add cooked peas near the end so they stay whole and do not turn mushy.

What to serve it with

Serve with collard greens, cornbread, hot sauce, or roasted vegetables.

Common mistakes

The rice is mushy.
Add the cowpeas already cooked and near the end, as the recipe directs. Peas simmered with the raw rice release starch and water, and the whole pot turns to porridge.
It is too salty.
Season at the end. The ham hock and the stock both bring salt, and the quantity from a hock is unpredictable — half a teaspoon is a starting point.

Substitutions

  • Smoked Ham Hock — Smoked Bacon can be used for a faster version, but ham hock gives deeper Southern flavor.
  • Cowpeas — Use canned black-eyed peas if available; rinse and drain before adding.

Storing and reheating

Keeps four days in the fridge and is traditionally eaten for days after New Year. Reheat covered with a splash of stock. It freezes for two months, though the rice softens further.