Hoppin' John Recipe


  • 1 lb dried black-eyed peas
  • 2 Tbsp neutral oil
  • 4 celery stalks, diced (about 1 1/2 cups)
  • 2 carrots, diced (about 1 1/2 cups)
  • 1 onion, diced (about 1/2 cups)
  • 2 tsp finely minced garlic
  • 1 lbs smoked ham hock
  • 8 cups chicken broth
  • 5 sprigs fresh thyme
  • 2 tsp paprika
  • Salt and pepper
  • Dash of cayenne pepper
  • 1 1/2 cups long grain rice
  • 3 cups water
  • 1 bunch collard greens, washed


  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-bottom stock pot, heat oil over medium heat. Add celery, carrots, onion, and garlic and sauté until soft, 3-4 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-bottom 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 the surface of the rice. Remove from heat, cover, and set aside for 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 one tablespoon salt to the pot of boiling water. Cook for 1-2 minutes. Remove greens with a slotted spoon and immediately place into ice water to stop the cooking and preserve the 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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