Hoppin’ John, a classic Southern dish, is a staple of soul food cuisine. A hearty combination of black-eyed peas, rice, and bacon or ham, it’s the perfect comfort food for any occasion. But why settle for just one way to make this beloved dish when you can have 18? From spicy Cajun versions with Andouille sausage to vegetarian takes with black-eyed peas, we’ve got a rainbow of flavors to spice up your life. Whether you’re in the mood for something classic and comforting or adventurous and bold, our collection of hoppin’ john recipes has got you covered.
In this article, we’ll be diving into 18 different twists on traditional hoppin’ John, each with its own unique flavor profile and cooking method. From slow cooker versions perfect for busy weeknights to instant pot recipes that cook up in no time, there’s something for everyone. So grab your apron, fire up the stove (or slow cooker), and get ready to experience the soulful comfort of hoppin’ John like never before.
Classic Southern Hoppin John with Bacon
Classic Southern Hoppin John with Bacon Recipe
Hoppin John is a traditional Southern dish made with black-eyed peas, rice, and bacon that’s been passed down through generations. This hearty recipe adds the smoky flavor of crispy bacon to make it a staple for any Southern gathering.
Ingredients:
– 1 pound dried black-eyed peas, soaked overnight and drained
– 4 slices of thick-cut bacon, cut into 1-inch pieces
– 1 medium onion, chopped
– 2 cloves of garlic, minced
– 1 cup uncooked white rice
– 4 cups chicken broth
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Cook the bacon in a large pot over medium heat until crispy.
2. Remove the bacon with a slotted spoon and set aside. Leave the drippings in the pot.
3. Add the onion and garlic to the pot and sauté until softened, about 5 minutes.
4. Add the black-eyed peas, rice, chicken broth, cumin, salt, and pepper. Stir well.
5. Bring the mixture to a boil, then reduce heat to low and simmer for 30-40 minutes or until the peas are tender and the liquid has been absorbed.
Cooking Time: 45-50 minutes
Spicy Cajun Hoppin John with Andouille Sausage
This classic Southern dish gets a spicy kick from the addition of Andouille sausage, making it perfect for a hearty breakfast or brunch. The combination of tender black-eyed peas, savory sausage, and aromatic spices will leave you craving more.
Ingredients:
– 1 lb dried black-eyed peas
– 1 lb Andouille sausage, sliced
– 2 tbsp olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp cayenne pepper
– Salt and pepper to taste
– 4 cups chicken broth
Instructions:
1. Rinse black-eyed peas and soak overnight. Drain and set aside.
2. Heat oil in a large pot over medium-high heat. Add sausage and cook until browned, about 5 minutes.
3. Add onion and garlic; cook until softened, about 3-4 minutes.
4. Stir in cumin, smoked paprika, and cayenne pepper. Cook for 1 minute.
5. Add black-eyed peas, chicken broth, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 30-40 minutes or until peas are tender.
Cooking Time: 45-50 minutes
Vegetarian Hoppin John with Black-Eyed Peas
This classic Southern recipe gets a vegetarian twist by replacing the traditional bacon and ham hocks with savory vegetables. The result is a comforting, protein-rich dish perfect for a chilly evening or a special occasion.
Ingredients:
– 1 cup dried black-eyed peas, soaked overnight and drained
– 2 cups water
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. In a large pot, combine black-eyed peas, water, onion, garlic, bell pepper, diced tomatoes, cumin, and smoked paprika.
2. Bring the mixture to a boil, then reduce heat to low and simmer for 45 minutes or until the peas are tender.
3. Stir in olive oil and season with salt and pepper to taste.
4. Serve hot over rice or with crusty bread.
Cooking Time: 45 minutes
Slow Cooker Hoppin John for Busy Weeknights
Hoppin’ John, a classic Southern dish, is an easy and flavorful meal that’s perfect for busy weeknights. This slow cooker recipe takes the hassle out of cooking by letting your crock pot do all the work.
Ingredients:
– 1 pound dried black-eyed peas
– 1 ham hock (about 6 inches long)
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 4 cups water
Instructions:
1. Rinse the black-eyed peas and soak them in water for at least 8 hours or overnight.
2. Drain and rinse the peas again.
3. Place the ham hock, onion, garlic, cumin, salt, and pepper in the slow cooker.
4. Add the soaked and drained black-eyed peas to the slow cooker.
5. Pour in the water and stir gently.
6. Cook on low for 8 hours or high for 4 hours.
7. Serve hot over cooked rice or with crusty bread.
Cooking Time: 4-8 hours
Smoky Hoppin John with Ham Hocks
This Southern-inspired dish combines smoky ham hocks with creamy black-eyed peas and rice, perfect for a cozy weeknight dinner or special occasion. The result is a flavorful, comforting bowl of goodness that’s sure to warm your belly and soul.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 2 ham hocks
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup black-eyed peas, drained and rinsed
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large pot, combine rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes or until water is absorbed.
3. Meanwhile, place ham hocks in a separate large pot with olive oil, onion, and garlic. Cook over medium-high heat, stirring occasionally, until onions are caramelized (about 15 minutes).
4. Add black-eyed peas, smoked paprika, salt, and pepper to the pot with ham hocks. Simmer for an additional 10-15 minutes or until peas are tender.
5. Fluff cooked rice with a fork. Serve Smoky Hoppin John mixture over rice.
Cooking Time: Approximately 45-50 minutes
Jamaican Jerk Hoppin John with Coconut Rice
Get ready to experience the bold flavors of Jamaica with this spicy and savory twist on traditional hoppin’ john. This hearty dish combines the classic one-pot wonder with the aromatic warmth of jerk seasoning, served over a bed of creamy coconut rice.
Ingredients:
– 1 cup dried black-eyed peas
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 Scotch bonnet pepper, diced (optional)
– 1 tablespoon jerk seasoning
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cups water
– 1 cup coconut milk
– 1 cup uncooked white rice
– 1 tablespoon unsalted butter
Instructions:
1. In a large pot, combine peas, onion, garlic, bell pepper, and Scotch bonnet pepper (if using). Add jerk seasoning, salt, and black pepper.
2. Pour in water and bring to a boil. Reduce heat and simmer for 30 minutes or until peas are tender.
3. Stir in coconut milk and butter. Serve over cooked white rice.
Cooking Time: 45-50 minutes
Mexican-Inspired Hoppin John with Chorizo
This recipe combines the classic Lowcountry dish of Hoppin’ John with the bold flavors of Mexico, adding spicy chorizo sausage and a hint of cumin. The result is a hearty, one-pot meal that’s perfect for a weeknight dinner or weekend brunch.
Ingredients:
– 1 cup dried black beans, soaked overnight and drained
– 1 lb Mexican chorizo sausage, casings removed
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 can (14.5 oz) diced tomatoes
– 1 tsp ground cumin
– Salt and pepper to taste
– Chopped fresh cilantro for garnish (optional)
Instructions:
1. In a large pot or Dutch oven, cook the chorizo sausage over medium-high heat, breaking it up with a spoon as it cooks, until browned and crispy, about 5 minutes.
2. Add the chopped onion and minced garlic; cook until the onion is translucent, about 3-4 minutes.
3. Add the soaked black beans, diced tomatoes, cumin, salt, and pepper. Stir to combine.
4. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 30-40 minutes or until the beans are tender.
5. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 45-50 minutes
Creole Hoppin John with Shrimp and Okra
Hoppin John is a traditional Creole dish that’s perfect for a cozy night in. This recipe adds succulent shrimp and tender okra to create a flavorful, one-pot wonder.
Ingredients:
– 1 cup dried black-eyed peas, soaked overnight and drained
– 1 pound large shrimp, peeled and deveined
– 2 medium okra pods, sliced
– 1 small onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon Creole seasoning
– Salt and pepper, to taste
– 4 cups water or chicken broth
– 2 tablespoons vegetable oil
Instructions:
1. In a large pot or Dutch oven, heat the oil over medium-high heat.
2. Add the onion and cook until translucent, about 3 minutes.
3. Add the garlic and cook for 1 minute.
4. Stir in the Creole seasoning and cook for an additional minute.
5. Add the soaked black-eyed peas, shrimp, okra, salt, and pepper. Pour in the water or broth.
6. Bring to a boil, then reduce heat to low and simmer, covered, for about 30-40 minutes or until the peas are tender.
Cooking Time: 30-40 minutes
Instant Pot Hoppin John for Quick Meals
Hoppin John, a traditional Southern dish, gets a modern twist with the help of an Instant Pot. This one-pot wonder is perfect for a quick and satisfying meal that’s packed with protein, fiber, and flavor.
Ingredients:
– 1 pound dried black-eyed peas
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 pound smoked bacon, diced
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– Salt and pepper, to taste
– 4 cups chicken broth
Instructions:
1. Press the “Saute” button on the Instant Pot and cook the bacon until crispy.
2. Add the onion and garlic; cook until softened, about 3-4 minutes.
3. Add the black-eyed peas, cumin, chili powder, salt, and pepper. Stir to combine.
4. Pour in the chicken broth and make sure all ingredients are submerged.
5. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and cook on high pressure for 20 minutes.
6. Let the pressure release naturally for 10 minutes, then quick-release any remaining steam.
Cooking Time: 30 minutes
Texas-Style Hoppin John with Brisket
This classic Southern dish gets a Texas twist with the addition of tender brisket, slow-cooked to perfection in a flavorful pot of hoppin’ john. This comforting meal is perfect for a chilly evening or a special occasion.
Ingredients:
– 1 pound dried black-eyed peas
– 1 pound beef brisket, trimmed and cut into 2-inch pieces
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup diced bell peppers
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cups beef broth
Instructions:
1. In a large Dutch oven or pot, combine peas, brisket, onion, garlic, bell peppers, cumin, paprika, salt, and pepper.
2. Pour in beef broth, cover, and bring to a boil over high heat.
3. Reduce heat to low and simmer for 2 hours or until the brisket is tender and the peas are creamy.
4. Serve hot, garnished with chopped fresh cilantro, if desired.
Cooking Time: 2 hours
Vegan Hoppin John with Mushrooms and Kale
A hearty, plant-based twist on the classic Southern dish, this Vegan Hoppin John combines sautéed mushrooms and kale with a flavorful rice and bean mixture.
Ingredients:
– 1 cup cooked kidney beans
– 1 cup cooked white rice
– 2 cups vegetable broth
– 1 tablespoon olive oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 8 oz mushrooms (such as cremini or shiitake), sliced
– 2 cups kale leaves, stems removed and discarded, leaves coarsely chopped
– 1 teaspoon smoked paprika
– Salt and pepper to taste
Instructions:
1. In a large saucepan, heat the olive oil over medium-high heat.
2. Add the onion and garlic; cook until softened, about 3-4 minutes.
3. Add the mushrooms; cook until they release their liquid and start to brown, about 5 minutes.
4. Add the kale; cook until wilted, about 1 minute.
5. Stir in the cooked kidney beans, white rice, vegetable broth, smoked paprika, salt, and pepper.
6. Bring to a simmer; reduce heat to low and cook for 10-15 minutes or until the liquid has been absorbed.
Cooking Time: 20-25 minutes
One-Pot Hoppin John with Collard Greens
This classic Lowcountry dish combines the comforting flavors of hoppin’ john (a traditional Southern rice and bean dish) with the nutritional benefits of collard greens. This one-pot wonder is perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 pound dried black-eyed peas, rinsed and drained
– 1 cup uncooked white rice
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika (optional)
– 1 can diced tomatoes
– 4 cups collard greens, chopped
– 1 ham hock or 1/4 cup cooked bacon, crumbled
– Salt and pepper, to taste
– Water, as needed
Instructions:
1. In a large pot or Dutch oven, combine black-eyed peas, rice, onion, garlic, cumin, smoked paprika (if using), diced tomatoes, collard greens, ham hock or bacon, salt, and pepper.
2. Add water to cover the ingredients by about 2 inches.
3. Bring to a boil, then reduce heat to low and simmer for 45-50 minutes, or until rice is tender and peas have broken apart.
4. Serve hot, garnished with chopped fresh herbs (if desired).
Cooking Time: 45-50 minutes
Spicy Hoppin John Stuffed Peppers
This recipe combines the classic Southern dish Hoppin’ John with the sweetness of bell peppers and a kick of heat from jalapeños. The result is a flavorful and spicy twist on traditional stuffed peppers.
Ingredients:
– 4 bell peppers, any color
– 1 cup cooked black-eyed peas (Hoppin’ John)
– 1/2 cup cooked white rice
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 jalapeño pepper, seeded and finely chopped
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the bell peppers and remove seeds and membranes. Place in a baking dish.
3. In a large bowl, combine cooked Hoppin’ John, rice, onion, garlic, jalapeño, smoked paprika, salt, and pepper. Mix well.
4. Stuff each bell pepper with the Hoppin’ John mixture, filling to the top.
5. Drizzle olive oil over the peppers and cover with aluminum foil.
6. Bake for 45 minutes. Remove foil and bake an additional 15-20 minutes, until peppers are tender.
Cooking Time: 1 hour
Low-Carb Hoppin John with Cauliflower Rice
A twist on the classic Southern dish, this Low-Carb Hoppin John recipe replaces traditional rice with cauliflower “rice” for a reduced-carb version.
Ingredients:
– 1 cup dried black-eyed peas
– 1 pound ground beef or pork
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons olive oil
– 1 head cauliflower
– Fresh parsley, chopped (optional)
Instructions:
1. Cook the black-eyed peas according to package instructions.
2. In a large skillet, cook the ground beef or pork over medium-high heat until browned, breaking it up into small pieces as it cooks.
3. Add the onion and garlic to the skillet and cook until the onion is translucent.
4. Stir in paprika, salt, and pepper.
5. Pulse cauliflower florets in a food processor until they resemble rice.
6. In a separate pan, heat olive oil over medium heat and sauté the “cauliflower rice” for 2-3 minutes or until tender.
7. Combine cooked black-eyed peas, meat mixture, and cauliflower “rice”. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 30-40 minutes
Hoppin John Soup with Cornbread Croutons
This classic Southern soup is a staple of New Year’s Day celebrations, believed to bring good luck and prosperity. With the added crunch of cornbread croutons, this recipe takes the traditional dish to the next level.
Ingredients:
– 1 pound dried black-eyed peas, soaked overnight
– 1 pound smoked ham hocks or bacon, diced
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 4 cups chicken broth
– 2 cups water
– Cornbread croutons (recipe below)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large pot, combine soaked black-eyed peas, ham hocks or bacon, olive oil, onion, garlic, cumin, paprika, salt, and pepper.
3. Pour in chicken broth and water; bring to a boil, then reduce heat and simmer for 1 hour.
4. Using an immersion blender or a regular blender, puree the soup until slightly thickened.
5. Serve hot, topped with cornbread croutons (recipe below).
Cornbread Croutons:
– 2 cups stale cornbread, crumbled
– 1 tablespoon olive oil
Preheat oven to 350°F (180°C). Toss cornbread crumbs with olive oil and spread on a baking sheet. Bake for 10-12 minutes or until lightly toasted.
BBQ Hoppin John with Pulled Pork
This hearty dish combines the classic comfort food of hoppin’ john with tender pulled pork and sweet BBQ sauce. It’s a perfect one-pot meal for a cozy night in or a crowd-pleasing gathering.
Ingredients:
– 1 cup dried black-eyed peas, soaked overnight and drained
– 1 lb boneless pulled pork
– 2 tbsp olive oil
– 1 small onion, chopped
– 3 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– 1 cup BBQ sauce (homemade or store-bought)
– 4 cups chicken broth
Instructions:
1. In a large pot or Dutch oven, heat the olive oil over medium-high.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the garlic, cumin, smoked paprika, salt, and pepper; cook for 1 minute.
4. Add the soaked black-eyed peas, pulled pork, BBQ sauce, and chicken broth.
5. Bring to a boil, then reduce heat to low and simmer for 30-40 minutes or until the peas are tender.
Cooking Time: 40 minutes
Greek-Inspired Hoppin John with Feta and Olives
This hearty one-pot dish combines the classic Southern staple, Hoppin’ John, with the bold flavors of Greece. With creamy feta cheese and briny olives added to the mix, this twist on a traditional recipe is sure to become a new favorite.
Ingredients:
– 1 cup dried black-eyed peas, rinsed and drained
– 1 pound smoked ham hocks or pancetta, diced
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1/4 cup white wine (optional)
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1/2 cup crumbled feta cheese
– 1/4 cup pitted green olives, sliced
Instructions:
1. In a large pot or Dutch oven, cook the ham hocks or pancetta over medium heat until browned, about 5 minutes.
2. Add the onion and garlic; cook until the onion is translucent, about 3-4 minutes.
3. Add the bell pepper and cook for an additional minute.
4. Stir in the black-eyed peas, diced tomatoes, white wine (if using), salt, and pepper.
5. Bring to a boil, then reduce heat to low and simmer, covered, for 30-40 minutes or until the peas are tender.
6. Stir in the feta cheese and olives; serve hot.
Cooking Time: 30-40 minutes
Thai Curry Hoppin John with Coconut Milk
This recipe combines the traditional Southern dish Hoppin’ John with the bold flavors of Thai curry, all wrapped up in a creamy coconut milk sauce. Perfect for a cozy night in or a special occasion.
Ingredients:
– 1 cup dried black-eyed peas, soaked overnight and drained
– 2 tablespoons vegetable oil
– 1 small onion, diced
– 3 cloves garlic, minced
– 1 teaspoon Thai red curry paste
– 1 can (14 oz) coconut milk
– 1 teaspoon ground cumin
– 1/4 teaspoon ground cayenne pepper
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Cook the black-eyed peas according to package instructions or in a pressure cooker with 2 cups water for 30 minutes.
2. Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Stir in curry paste and cook for 1 minute. Add coconut milk, cumin, and cayenne pepper. Simmer for 5-7 minutes or until sauce thickens slightly.
4. Combine cooked black-eyed peas with the curry sauce. Season with salt and pepper to taste.
5. Serve hot, garnished with cilantro leaves.
Cooking Time: 30-40 minutes
Summary
Get ready to spice up your comfort food game with these 18 bold and flavorful Hoppin John recipes! From classic Southern dishes to international twists, this collection has something for everyone. Try the original recipe with crispy bacon, or kick it up a notch with spicy Cajun sausage or Jamaican jerk seasoning. Vegetarian options abound, including black-eyed pea and mushroom variations. And don’t worry about cooking time – there are slow cooker and Instant Pot recipes too! Whether you’re in the mood for hearty comfort food or a quick weeknight meal, these Hoppin John recipes will satisfy your soul.
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