There are some dishes that just feel like a warm hug in a bowl, and for me, this classic Hoppin John recipe is one of them. It’s a beautifully savoury and satisfying dish of rice and black-eyed peas, simmered with smoky bacon and fragrant vegetables. The history of this dish is deeply rooted in the American South, particularly as a tradition for bringing good luck on New Year’s Day. While we love making it to kick off the year, its hearty, wholesome nature makes it a welcome sight on our dinner table any time a bit of comfort is needed.

The magic of this recipe lies in its simplicity and the depth of flavour we build from just a handful of ingredients. Each component plays a vital role: the salty, smoky notes from the bacon create the foundation, the tender black-eyed peas provide a creamy texture, and the fluffy rice soaks up all the delicious broth. It’s a one-pot meal that fills the kitchen with an incredible aroma as it simmers away. My kids absolutely devour this every time I make it, often asking for seconds before they’ve even finished their first bowl.

This version sticks to the traditional roots, focusing on a rich, savoury broth rather than a tomato-based one. It’s a wonderful dish for a relaxed weekend lunch, a fulfilling weeknight dinner, and it always gets compliments when we serve it to friends. It’s a true testament to how simple, honest ingredients can come together to create something truly special.

Recipe Overview

This Classic Hoppin John Recipe delivers a pot of perfectly cooked rice and tender black-eyed peas, infused with the smoky flavour of bacon and a gentle warmth from spices. It’s a layered, savoury dish that is both rustic and deeply satisfying. When I first tested this, I found that toasting the rice in the pot for just a minute before adding the final liquid made a huge difference, keeping the grains distinct and fluffy.

• Prep Time: 20 minutes (plus overnight soaking for beans)
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 35 minutes
• Servings: 6 people
• Difficulty: Medium

Why You’ll Love This Classic Hoppin John Recipe

• Genuine Flavour: We build flavour from the ground up, starting with rendering smoky bacon and sautéing the classic trio of onion, celery, and green pepper. The resulting broth is rich, savoury, and absorbed beautifully by the rice and beans.
• A One-Pot Wonder: Everything comes together in a single large pot or Dutch oven, which means fewer dishes to wash and a more cohesive flavour profile. It’s a straightforward process that is immensely rewarding.
• Flexible Recipe: You can easily adjust this dish to your liking. Add a bit more cayenne for extra heat, swap the bacon for smoked sausage, or throw in some chopped collard greens for the last 10 minutes of cooking for added nutrients.
• Great for Gatherings: This recipe serves six generously, making it a wonderful choice for a family meal or a casual dinner with friends. It can be made ahead and reheated, taking the stress out of hosting.
• Family Tested: This is a staple in my house. It’s one of those rare meals that satisfies everyone, from the adults who appreciate the depth of flavour to the children who just love the combination of fluffy rice and creamy beans.

Classic Hoppin John Recipe

⏱️ 15 min prep  •  🍳 100 min cook  •  👥 6 servings

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Ingredients You’ll Need

For this recipe, using good quality smoked bacon makes all the difference; I prefer a thick-cut, unsmoked streaky bacon as it renders beautifully and gives the dish its signature savoury base. Don’t skimp on the fresh aromatics, as they are the heart of the flavour.

• 225g dried black-eyed peas, soaked overnight and drained
• 170g smoked streaky bacon, chopped into 1cm pieces
• 1 large onion, finely chopped
• 2 celery stalks, finely chopped
• 1 green bell pepper, finely chopped
• 4 cloves garlic, minced
• 200g long-grain white rice, rinsed
• 1.2 litres chicken or vegetable stock, preferably low-sodium
• 1 bay leaf
• 1 tsp dried thyme
• ½ tsp smoked paprika
• ¼ tsp cayenne pepper (or more, to taste)
• 1 tsp salt, plus more to taste
• ½ tsp freshly ground black pepper
• 3 spring onions, thinly sliced, for garnish

Sara’s Tip: Make sure to rinse your rice thoroughly under cold running water until the water runs clear. This removes excess starch and is key to achieving fluffy, separate grains of rice rather than a sticky, clumpy texture.

How to Make This Classic Hoppin John Recipe

The process for making this Hoppin John is all about layering flavours. We start with the bacon and aromatics and let the dish simmer gently to allow the beans and rice to become perfectly tender and flavourful.

1. Place your soaked and drained black-eyed peas in a large saucepan, cover with fresh water by about 5cm, and bring to a boil. Reduce the heat and simmer for 30-40 minutes until they are becoming tender but still have a slight bite. Drain and set aside.
2. In a large, heavy-bottomed pot or Dutch oven, cook the chopped bacon over a medium heat for 8-10 minutes, stirring occasionally, until crisp and the fat has rendered. Use a slotted spoon to remove the bacon to a plate lined with kitchen paper, leaving the rendered fat in the pot.
3. Add the chopped onion, celery, and green pepper to the bacon fat in the pot. Sauté for 6-8 minutes, stirring frequently, until the vegetables have softened and the onion is translucent.
4. Stir in the minced garlic, dried thyme, smoked paprika, and cayenne pepper. Cook for another minute until fragrant, making sure to keep stirring so the garlic doesn’t burn. This step of blooming the spices in fat really wakes up their flavour.
5. Add the partially cooked black-eyed peas, the chicken or vegetable stock, and the bay leaf to the pot. Bring the mixture to a gentle simmer.
6. Once simmering, let it cook uncovered for about 20 minutes, allowing the beans to become fully tender and the flavours to meld.
7. Stir in the rinsed rice, salt, and black pepper. Bring the mixture back to a simmer, then reduce the heat to low, cover the pot with a tight-fitting lid, and cook for 18-20 minutes. Avoid lifting the lid during this time. I find that a steady, low heat is crucial here to prevent the bottom from catching.
8. After 20 minutes, turn off the heat and let the pot stand, still covered, for 10 minutes. This allows the rice to steam and finish cooking perfectly.
9. Remove the lid and the bay leaf. Use a fork to gently fluff the rice and beans. Stir in most of the crispy bacon and sliced spring onions, reserving some of each for garnish.
10. Taste and adjust the seasoning with more salt and pepper if needed. Serve hot, garnished with the remaining bacon and spring onions.

Tips From My Kitchen

• Don’t Rush the Aromatics: Take your time sautéing the onion, celery, and pepper. Allowing them to soften properly over a medium heat builds a sweet, flavourful base that cheap shortcuts just can’t replicate.
• The Soaking Secret: I learned that soaking the dried black-eyed peas overnight is non-negotiable for the best texture. It ensures they cook evenly and become creamy without turning to mush. A quick soak method (covering with water, boiling for 2 minutes, then standing for 1 hour) works in a pinch, but the overnight soak is superior.
• Make-Ahead Method: You can cook the bacon and sauté the vegetables a day in advance. Store them in an airtight container in the fridge. The beans can also be pre-cooked. This breaks the recipe down into smaller steps for a busy day.
• Storage and Reheating: Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, add a splash of water or stock to a saucepan, add the Hoppin John, and gently warm over a low heat, covered, until hot throughout. It also freezes well for up to 3 months.

Delicious Variations to Try

While this classic recipe is fantastic as is, it’s also a great canvas for customisation. Here are a few variations we enjoy in my home:

• Spicy Hoppin John: For those who like more heat, add a finely chopped fresh chilli (like a jalapeño) along with the garlic, or increase the cayenne pepper to ½ teaspoon or more. A few dashes of your favourite hot sauce stirred in at the end also works beautifully.
• Vegetarian/Vegan Option: Omit the bacon. Instead, start by sautéing the vegetables in 2 tablespoons of olive oil or vegan butter. To replicate the smoky flavour, add 1 teaspoon of liquid smoke or use a high-quality smoked salt. Ensure you use vegetable stock.
• Add Some Greens: Stir in a few large handfuls of chopped collard greens, kale, or spinach during the last 10 minutes of the rice cooking time. They will wilt down into the dish, adding extra nutrients and a lovely earthy flavour. This is a great way to make it an even more complete one-pot meal, similar to how we add greens to our Sticky Chicken Rice Bowls.

What to Serve With This Classic Hoppin John Recipe

Hoppin John is a hearty, all-in-one meal, but a few simple accompaniments can round it out perfectly. I find it’s best not to overcomplicate things.

• Cornbread: A slice of warm, buttery cornbread is the traditional and, in my opinion, best pairing. It’s ideal for soaking up any remaining broth from the bottom of the bowl.
• Sautéed Greens: A side of simple sautéed collard greens or kale with a bit of garlic and a squeeze of lemon provides a fresh, slightly bitter contrast that cuts through the richness of the main dish.
• A Fresh Salad: A simple green salad with a sharp vinaigrette offers a light and refreshing counterpoint to the savoury rice and beans. It’s a nice way to add some crunch, much like we do with our Lemon Garlic Chicken.

Frequently Asked Questions

Classic Hoppin John Recipe

A traditional Southern American dish featuring black-eyed peas and rice, simmered with smoked bacon and aromatic vegetables. It's a hearty and flavourful one-pot meal, perfect for bringing good luck on New Year's Day.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 40 minutes mins

Total Time 1 hour hr 55 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: American

Calories: 405

Ingredients Method Notes

Ingredients

  

• 225 g dried black-eyed peas soaked overnight and drained
• 170 g smoked streaky bacon chopped into 1cm pieces
• 1 large onion finely chopped
• 2 celery stalks finely chopped
• 1 green bell pepper finely chopped
• 4 cloves garlic minced
• 200 g long-grain white rice rinsed
• 1.2 litres chicken or vegetable stock preferably low-sodium
• 1 bay leaf
• 1 tsp dried thyme
• ½ tsp smoked paprika
• ¼ tsp cayenne pepper or more, to taste
• 1 tsp salt plus more to taste
• ½ tsp freshly ground black pepper
• 3 spring onions thinly sliced, for garnish

Method

 

1. Place your soaked and drained black-eyed peas in a large saucepan, cover with fresh water by about 5cm, and bring to a boil. Reduce the heat and simmer for 30-40 minutes until they are becoming tender but still have a slight bite. Drain and set aside.
2. In a large, heavy-bottomed pot or Dutch oven, cook the chopped bacon over a medium heat for 8-10 minutes, stirring occasionally, until crisp and the fat has rendered. Use a slotted spoon to remove the bacon to a plate lined with kitchen paper, leaving the rendered fat in the pot.
3. Add the chopped onion, celery, and green pepper to the bacon fat in the pot. Sauté for 6-8 minutes, stirring frequently, until the vegetables have softened and the onion is translucent.
4. Stir in the minced garlic, dried thyme, smoked paprika, and cayenne pepper. Cook for another minute until fragrant, making sure to keep stirring so the garlic doesn’t burn. This step of blooming the spices in fat really wakes up their flavour.
5. Add the partially cooked black-eyed peas, the chicken or vegetable stock, and the bay leaf to the pot. Bring the mixture to a gentle simmer.
6. Once simmering, let it cook uncovered for about 20 minutes, allowing the beans to become fully tender and the flavours to meld.
7. Stir in the rinsed rice, salt, and black pepper. Bring the mixture back to a simmer, then reduce the heat to low, cover the pot with a tight-fitting lid, and cook for 18-20 minutes. Avoid lifting the lid during this time. I find that a steady, low heat is crucial here to prevent the bottom from catching.
8. After 20 minutes, turn off the heat and let the pot stand, still covered, for 10 minutes. This allows the rice to steam and finish cooking perfectly.
9. Remove the lid and the bay leaf. Use a fork to gently fluff the rice and beans. Stir in most of the crispy bacon and sliced spring onions, reserving some of each for garnish.
10. Taste and adjust the seasoning with more salt and pepper if needed. Serve hot, garnished with the remaining bacon and spring onions.

Notes

Traditionally served with collard greens and cornbread for New Year's. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

I really hope you give this Classic Hoppin John recipe a try. It’s a dish full of history and heart, and one that has brought so much warmth to my own family’s table. It’s proof that the most memorable meals are often born from the simplest ingredients, cooked with a little bit of care. If you make it, please let me know how it turned out in the comments below – I love hearing from you! Happy cooking!
– Sara Gomez