Hoppin' John (Black-Eyed Peas and Collard Greens) Recipe

Hoppin' John (Black-Eyed Peas and Collard Greens)

Serves 6

This is a traditional dish served in the southern United States and often eaten on New Year's Day to bring good luck. Some say the black-eyed peas represent coins and the collard greens, dollar bills. Regardless of whether or not it brings financial fortune, you're sure to enjoy this tasty and hearty one-bowl meal. Be sure to allow time for the dried beans to soak at least 12 hours or overnight.


  • 1 pound dried black-eyed peas
  • 2 tablespoons vegetable oil
  • 4 celery stalks, diced (about 1 1/2 cups)
  • 2 carrots, diced (about 1 1/2 cups)
  • 1 onion, diced (about 1 1/2 cups)
  • 3 gloves garlic, finely minced
  • 2 pounds smoked ham hock
  • 8 cups chicken broth
  • 5 sprigs fresh thyme
  • 2 teaspoons paprika
  • 5 teaspoons kosher salt, divided use
  • Pepper, to taste
  • Dash of cayenne pepper
  • 1 1/2 cups long grain rice
  • 1 bunch collard greens


  1. Add dried beans to a large bowl and cover with 6 inches of water. Set aside overnight or for at least 12 hours. After soaking, drain and rinse beans.
  2. In a Dutch oven or large, heavy-bottomed stock pot, heat oil over medium heat. Add celery, carrots, onion, and garlic and sauté until soft, 3 to 4 minutes.
  3. Add drained black-eyed peas, ham hock, chicken broth, thyme, and paprika. Season with salt, pepper, and cayenne, to taste. Bring to a boil and then simmer on low heat for one hour or until peas are soft.
  4. In another heavy-bottomed saucepan over medium-high heat, stir together rice, 3 cups water, and 1 teaspoon salt. Bring to a boil, lower heat, and allow water to evaporate down to surface of rice. Remove from heat, cover, and set aside 10 minutes. Fluff before serving.
  5. Bring a large pot of water to boil. While waiting, remove collard leaves from stems and tear into pieces. Fill a large bowl with ice water and set aside. Add torn leaves and 1 tablespoon salt to pot of boiling water. Cook 1 to 2 minutes. Remove greens with a slotted spoon and immediately place into ice water to stop cooking and preserve color. Drain and spin or wring dry.
  6. To serve, place rice in individual serving bowls. Top with cooked black-eyed peas and collard greens.


Amount Per Serving (based on 6 servings)
Calories: 520
Fat: 16 g
Saturated Fat: 4 g
Trans Fat: 0 g
Cholesterol: 65 mg
Sodium: 410 mg
Carbohydrates: 62 g
Fiber: 7 g
Sugar: 5 g
Added Sugars: 0 g
Protein: 28 g
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