Hoppin' John

Total Time:
1 hr 5 min
Prep:
15 min
Cook:
50 min

Yield:
10 servings
Level:
Easy

Ingredients
  • 1 tablespoon olive oil
  • 1 large ham hock
  • 1 cup onion, chopped
  • 1/2 cup celery, chopped
  • 1/2 cup green pepper, chopped
  • 1 tablespoon chopped garlic
  • 1 pound black-eyed peas, soaked overnight and rinsed
  • 1 quart chicken stock
  • Bay leaf
  • 1 teaspoon dry thyme leaves
  • Salt, black pepper, and cayenne
  • 3 tablespoons finely chopped green onion
  • 3 cups steamed white rice
Directions

Heat oil in a large soup pot, add the ham hock and sear on all sides for 4 minutes. Add the onion, celery, green pepper, and garlic, cook for 4 minutes. Add the black-eyed peas, stock, bay leaves, thyme, and seasonings. Bring to a boil, reduce the heat and simmer for 40 minutes, or until the peas are creamy and tender, stir occasionally. If the liquid evaporates, add more water or stock. Adjust seasonings, and garnish with green onions. Serve over rice.


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Pairs Well With
Chardonnay

Rich, buttery white wine

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4.8 64
I liked this dish Emeril, it was very flavorful. item not reviewed by moderator and published
Great recipe! Especially for a traditional southern New Year's Day buffet. I make it every year on NYD, but I'm always surprised at how many are unaware of this tradition. I used bacon and diced ham instead of a ham hock, and added a can of diced fire roasted tomatoes, a diced jalapeno, red & yellow peppers...and then a couple handfuls of kale 5 minutes before turning off the heat. My wife said it was "the best I have ever had!", so I give this Emeril recipe 5 stars. :) item not reviewed by moderator and published
Used this with some of my mom's ideas. Boy, was it good. Add mustard greens, hot sauce and rice. If you can add Everglade Seasoning to the greens, you have uncovered a Southern secret! (ES is available at Walmart in the South) but don't add too much it is powerful! item not reviewed by moderator and published
BAM, that was good! item not reviewed by moderator and published
Fantastic! Used Applewood smoked bacon instead of ham - starting out the New Year with a delicious serving of black-eyed peas! What is the nutritional content of this recipe? item not reviewed by moderator and published
I just finished making this about 15 minutes ago. I had it over rice and then had a second cup without rice. FANTASTIC - Great Savory & Spicey! item not reviewed by moderator and published
I have been using this recipe for the past 3 yrs. It is easy and very tasty and my family loves it. I use fresh black eyed peas which really cuts down the cooking time and I make it a day ahead of time so that the flavor can incorporate in everything. This year I am putting my twist on it by using bacon as my seasoning and adding more texture to the dish. should be delicious! item not reviewed by moderator and published
This will be the third year in a row that I'm making this. I follow the recipe as written and it is fantastic! I serve this with corn bread for additional good luck! Happy New Year! item not reviewed by moderator and published
Who knew that such a simple recipe could taste so good? I almost can't eat enough, but it's so satisfying and it stays with you. Goes great with Louisiana style hot sauce and sauteed greens with garlic. item not reviewed by moderator and published
This recipe truly exceeded our expectations. This is an earthy flavored dish, and the combination of rice and black eyed peas were actually quite good together. The only variation on our part is that instead of using a ham hock we used a smoked shank. They are essentially the same. After cooking the dish most of the way I pulled out the shank, boned it, trimmed out some of the fat, and put it back into the dish. That provided little nuggets of goodness as we ate dinner! item not reviewed by moderator and published
Don't know if I'll get in trouble with the southeners for this, but I was at my mother-in-law's in NC for the New Year and I made this with Andouille sausages because that's what we had on hand and we all agreed it was FANTASTIC!! Cut them up, browned them really well, took them out and added them back in for the last 25 min. Awesome. item not reviewed by moderator and published
Made this recipe for New Year's Day. I used the ham hock left over from our Christmas Day ham. It was delicious! Normally, Hoppin' John recipes I have made in the past mixed together the rice with the rest of the ingredients...but I really liked having the rice as the base for the mixture! item not reviewed by moderator and published
Delicious. In the interest of time, I soaked the peas in warm water for about 2 hours instead overnight. I used smoked ham shanks, because that's what they had at the grocery store, and used about 4 of them. Only addition was some diced tomatoes. Otherwise followed the recipe exactly. At the end, I chopped up the ham into little pieces, threw away the bones, and returned the ham to the pot. So good and so easy. item not reviewed by moderator and published
This recipe is my fool-proof "go-to" for Hoppin' John. My family has Creole roots and I've tried several other family and southern cooking-school recipes for this. None of them are anywhere near as tasty. I've used smoked ham hock, diced ham and/or bacon (whatever I have on hand. The very best part of this dish is it's consistency. Time after time after time it turns out perfectly - you really cannot goof it up. The very best black-eyed pea recipe I've tasted. item not reviewed by moderator and published
I assumed the ham hock was supposed to be fresh and not smoked but I am not one hundred percent certain of that, given some of the references to bacon in some of the other comments. The finished product was good, but I wonder if I arrived at the intended result. After making the recipe again .... no doubt the smoked hock was intended. Excellent. item not reviewed by moderator and published
Great recipe, authentic Hoppin' John. Fourth year to make it for our New Year's meal. This recipe replaces my mother's that she used for fifty plus years. This one is similar to hers but better. Sorry Mom! I use left over ham from Christmas instead of a ham hock. Really intend to make it with a ham hock and fresh black eyed peas this summer. item not reviewed by moderator and published
I soaked the beans overnight, then had to delay making the dish one day. Drained them, put them in the fridge overnight, let them come to room temperature before cooking and they turned out great...nice texture, not mushy at all. Used several pieces of smoked ham hock (about 1 and 3/4 lbs in all and chopped up some of the meat off of the bone after cooking (got about 3/4 cup. The green onions are a really nice touch at the end. All in all very easy to make and quite good, my 9-year old liked it as well. Now we'll see about the lucky part.... item not reviewed by moderator and published
I have never been a big fan of black eyed peas but i grew up eating them every New Years. I must say this was really fantastic! I used homemade chicken broth (ended up using about 6 cups and the ham bone from the ham I cooked on Christmas with meat still attached. I did soak my beans overnight but simmered mine for about 3 hours. The beans were not mushy at all.. just perfect and the ham bone had time to release all the flavors. i will for sure makw these again item not reviewed by moderator and published
The best easiest hoppin john ever. My daughter is a vegetarian so leave out the meat and increase all other seasonings to taste. F'ing GREAT !! item not reviewed by moderator and published
The whole family loved it. Replaced ham hock with @ 1 lb leftover ham. 2 cans black eyed peas & 1 can black beans - drained. Everything else the same. Delish! item not reviewed by moderator and published
Creamy and smoky and a little spicy. Plus a good dose of fortune for the new year! I've been making Emeril's Hoppin John recipe for nearly 10 years now -- every New Year's Day. Love it; hubby loves it. I don't like green pepper, so I always leave that out and increase the onion and celery a little. I like to use fresh thyme. I also add a little chopped ham just before I serve it. Bam(a good! item not reviewed by moderator and published
Yum. I didn't have green pepper and did have some carrots already chopped so added the carrots instead. Creamy and smoky. Just plain good! Happy new year! item not reviewed by moderator and published
Quick, easy and tasty! item not reviewed by moderator and published
My childen loved this recipe! They asked for second helpings on New Years Day. I made the recipe exactly as stated and only used a mild amount of cayenne. item not reviewed by moderator and published
Emeril strikes again. Just like we had in New Orleans. Best Hoppin John recipe ever. Try using the end of a proscuitto ham instead. Wow item not reviewed by moderator and published
Made it for NYE used two medium MEATY hocks. Creole seasoning. REALLY TASTY dish. The chopped green onion as garnish really sets it off. I think next time i might add some seeded jalapeno? item not reviewed by moderator and published
Never liked black eyed peas till now. Changes were that I used tasso instead of hock, and added some cayenne hot sauce while cooking. Ate it as a side with white rice, also had shrimp and okra gumbo for added luck. I've nearly worn out Emeril's Real and Rustic cookbook. Check out oysters Canou. item not reviewed by moderator and published
This was really tasty! I modified it a bit because I had 2 pounds of frozen black-eyed peas on hand. Then I topped it with the chopped green onions, chopped plum tomatoes, and shredded smoked cheddar cheese..... Not traditional perhaps, but very yummy! item not reviewed by moderator and published
This was a good recipe a little different from our southern tradition. But that is the fun of trying other peoples cooking. We use a smoked ham-hock, usually two. We also use red pepper rather than green, no garlic, no thyme. We do add a small can of diced tomatoes and some finely chopped jalapeno. We also cook everything except the peas adding them last so they do not get mushy. We like them a bit firmer. item not reviewed by moderator and published
I'm in love! This is so simple and truly is delicious. I used a ham bone with goodies still attached instead of the ham hock. It was leftover from the holidays. Added some finely chopped ham about half way thru, since I had it and didn't want to waste it. I'm using brown basmati rice for added flavor and healthier. The blackeyed peas truly cooked that quickly. Easy 5 stars. item not reviewed by moderator and published
Very nice, simple, treatment. Don't leave out the scallions at the end, they lend a very nice flavor to the dish. item not reviewed by moderator and published
i made this the first time just because i like peas, but i have had to make it several other times for others. it is a great pot-luck addition. just make some cornbread and a small salad of your choice and you will be an instant hit. my only note to this recipe is that i have also used pork neck instead of ham hock - every tasty and inexpensive. dont miss this one. item not reviewed by moderator and published
I only made a couple of changes. In order to control the sodium, II cut down the chicken stock to 2 cups and added 2/3 cup of white wine and 1 1/3 cup of water to make up the liquid. The wine adds a nice touch. Instead of serving over white rice, I just directly added cooked brown basmati rice at the end. Dee-lish. item not reviewed by moderator and published
I was a little hesitant about the simplicity of the recipe...but hits the mark in ease to prepare and flavor without missing a beat. item not reviewed by moderator and published
My boyfriend found this recipe so we could properly celebrate the New Year...and it ended up being a great treasure! We followed the recipe as written and it was delicious! This recipe will not be confined to an annual date...I plan to make it for my parents soon. It was not bland as a few other users noted...perhaps they eliminated the ham hock. item not reviewed by moderator and published
Yet another winner from Emeril, and yet another time he has "made" my holiday. Excellent traditional, Southern hoppin' john. Thank you! item not reviewed by moderator and published
So I saw this recipe in the Tampa Tribune paper and thought it would be a change for the new year. Well........It was terrible. I hate to tell you Emeril not one of your better recipes. item not reviewed by moderator and published
have made this many years family loves it at a little country back woods dive i learned to thro in a large hand full of fresh spinich at the end , spectacular!!!! even kids like the veggie that way item not reviewed by moderator and published
You just cannot substitute hamhock with cubed ham! This is an outstanding easy recipe item not reviewed by moderator and published
i skipped the ham hock and also the chicken stock. instead i used vegetable stock and diced anaheim chiles. it was delicious! Even my carnivore fiancee liked it. i would definatley make it again. it was super easy! item not reviewed by moderator and published
Made this for New Years and it was great. I baked a ham the night before and used the ham bone along with some of the ham. Added the ham the last ten minutes of cook time. I actually served it on top of cornbread instead of rice. My kids liked it so much they were disappointed when the left overs ran out. item not reviewed by moderator and published
Although this recipe was easy, we found it to be lacking in flavor. Instead of a ham hock, I used cubed ham. I also let it cook in a slow cooker after sauteeing the vegetables. Good, basic recipe but will need more seasoning. item not reviewed by moderator and published
We add a diced jalapeno for some heat. Also, we use a smoked ham hock and substitute Chipotle Chile Powder (instead of Cayenne) for a smoky flavor. Gives everything a good kick, too. For New Year's football games, ditch the rice and use the hoppin' john as chili for a different take on chili dogs topped with mustard and cheddar cheese. Mustard/collard greens (or a mix of the two), simmered with bacon make a great side for the hoppin' john chili dogs. Save the rice for leftovers. item not reviewed by moderator and published
I made this on New Year's Day for a group of (mostly male) hungry football watchers and it was a huge success. I cooked the peas for 50-60 min instead of 40 and they were soft and creamy. It won over the few who were not black eyed peas fans. I only wish I had doubled the recipe...not enough left-overs ;-) item not reviewed by moderator and published
Really good recipe for Hoppin John. My mother and grandmother made Hoppin John every year for New Years. Being from the south they believed it brought one good luck. They have passed on but I continue making this dish every New Years. Their dish was made with bacon and a bit different then this recipe. I decided to give this one a try and its similiar but with a bit more bite. My husband who is from the Midwest, had never had Hoppin John before he met me and loves it! I serve this with collard greens and green onions with salt. Very good! item not reviewed by moderator and published
This was so amazing - I would give it six stars if I could! I didn't have ham hocks, so I substituted adobo sauce to give it a bit of a smoky flavor, and it definitely gave it a little spice as well, which was great. A+ recipe! I will definitely be making this for more than just New Year's Day. item not reviewed by moderator and published
Easy to make and I got rave reviews on Near Year but the best compliment came this summer when my company requested I make this for the 4th of July! Wow, thanks Emeril!!! item not reviewed by moderator and published
I have made this recipe for at least 5 years on New Year's Day and it always makes my husband happy. I add jalapeno peppers for a little more heat. Making it today. It's great year round. item not reviewed by moderator and published
Loved the taste. We did modify the recipe to substitute the ham hock with a vegetarian "ham" product, we thought it worked out wonderfully. item not reviewed by moderator and published
I have wanted to make Hoppin John for a few years and this year decided to try. This recipe is delicious and easy. Only thing is it took 2 hours for the black-eyed peas to get tender not 40 minutes as said in Emeril's recipe. My husband and I also added some extra Frank's hot sauce when served. This will definitely be our New Year's meal from now on. item not reviewed by moderator and published
I grew up eating black eyed peas and these were great. This recipe took me back to when my mom used to make them with cornbread. I used chives because I didn't have scallions. I will definitely make this again. item not reviewed by moderator and published
i thoudht this was like all the other ones. it was good but i expected a little more "BAM" from emeril. item not reviewed by moderator and published
An outstanding recipe for Hoppin' John - you're sure to love this even if you are above the Mason-Dixon line. item not reviewed by moderator and published
I love this recipe even though I altered it a little with I had on hand. I had some Jalapeno/Cheese stuffed Chicken Kielbasa and since it was already cooked, I added a little bacon grease I always keep in the frig, to add some additional flavor for sauting the meat and then the veggies instead of oil. Made a good size batch so I used 2 medium onions, one green and one orange bell pepper, and four stalks of cleaned celery, no leaves. Added two undrained cans of black eyed peas, some habanero hot sauce, and 3 small packages of "Goya's Sazon w/o Annatto seasoning". Salt & pepper to taste. Served with rice and corn bread. Husband went nuts!!!!! Will make this for a party since easy to prepare and doesn't need to be steaming hot to be enjoyed! Thanks for the great ideas Emeril! item not reviewed by moderator and published
great texture; used frozen black eyed peas, required no soaking. mixed leftovers with rice, enjoyed it for days with greens side dish; use 2 ham hocks, even better item not reviewed by moderator and published
I used this receipe for my New Years menu and not only was it a hit! no leftovers! item not reviewed by moderator and published
I made these for New Year's dinner in 2006 and my father in law who is 84 years old and originally from Georgia said he had had a lot of black-eyed peas in his life but none that ever tasted this good! I boiled a ham shank for about 1 hour prior to adding the peas to the liquid in the pot, then added some chicken stock and cooked the peas for about 2 hours. I didn't add any additional salt as the ham shank and chicken stock was salty enough. item not reviewed by moderator and published
This Emeril receipe is one of my favorite's. Hoppin'Johns "Black-eyed Pea" is the icing on our plates for New Years Eve. With our fresh pork ham maranated in sour orange juice, garlic, olive oil, Hoppin John makes the dinner HOP! With a nice bed of rice, greens, and cornbread. And of course with a large tablespoon of Emeril's spice. Have a "Happy New Year"! And keep safe. item not reviewed by moderator and published
I have made this several times. I often add Andouille sausage or Polska Kielbasa to make this a main dish. It freezes well and is great year round! item not reviewed by moderator and published
I have made Hoppin' John pretty casually before, maybe using a recipe from Southern Living, sometimes just using the recipe on the bag of black-eyed peas. It's a dish that's hard to mess up - even when it's not great, it's still pretty good. But, Emeril's recipe is great! Everyone in my family (toddler included) loved it, and my husband said it was the best he's ever had. Looking at the recipe, you might think it's too simple to be that special, but it's that good and that easy. What more could you ask for in a recipe? item not reviewed by moderator and published
excellant item not reviewed by moderator and published
I am very impressed how easy this dish was to create. My home smelled wonderful as it was cooking. I plan to do this again to have a great side dish for my curry chicken. item not reviewed by moderator and published
Having made Hoppin John for years, I decided to try a new recipe. This recipe was a huge hit with my family. Along with it I served cornbread, collard greens and cottage cheese with red and green peppers and sweet onions chopped in it. My family raved about all of it. I will definitely serve this whole New Years Day meal again. And besides being great, it was easy. Talk about bringing "good luck" for 2005. It already has. item not reviewed by moderator and published
I made double of this recipe and Paula Deans squash casserole to take to the 'southern favorites' potluck dinner at my daughters school. They were a success! The children as well as the parents and teachers really enjoyed both recipes and I will definitely be making them again soon and often. item not reviewed by moderator and published
You're amazing! You cook it all wrong and not according to the recipe, then complain that it lacks flavor! item not reviewed by moderator and published

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Recipe courtesy of Sunny Anderson