Hoppin’ John

Submission by: Jeannie Kane

Cook’s Note: I have been preparing this dish for over ten years now. I make in on the first day of every New Year to bring my family good health and good times. When my son was small, he was very ill. I started making this Hoppin’ John back then as a good luck tradition. When I first started, my husband and son didn’t care for it, but I always made them eat just a small portion. Over the years I have changed and adjusted different things and now they love it. It is a side dish and it goes well with basic fried chicken or grilled pork chops and applesauce. Not a New Year’s Day will go by that I will not continue to make this dish.

SERVES: Approximately 12



  • 1 c. Jack Rabbit Black Eyed Peas
  • 2 strips bacon, cooked and cut into ½” pieces
  • 1 Vidalia onion, coarsely chopped
  • 4 celery stalks, (inner stalks are preferred), diced
  • ½ tsp. hot pepper flakes
  • 2 cans chicken broth
  • 1 tsp. sea salt
  • ½ c. uncooked rice
  • 2 bay leaves
  • ¼ tsp. ground black pepper



  • To prepare black eyed peas: Boil peas 2 minutes in 3-4 cups of water and soak for 1 hour.
  • Drain peas and then measure 1 cup back into the pot. Add bacon, onions, celery, hot pepper flakes, 1 can of chicken broth and salt. Bring to a boil. Cover and simmer 1-1 ½ hours or until beans are tender.
  • Add rice, remaining can of chicken broth, bay leaves and black pepper. Simmer ½ hour.


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