Traditional Hoppin’ John is native to the South. You can find this Southern dish throughout the Carolina’s and the deep South. West African slaves who worked the rice plantations brought black-eyed peas, also called cow peas, to America. Hoppin’ John is a rich bean dish made of black-eyed peas simmered with spicy sausages, beef, ham hocks, or fat back pork, rice, and tomato sauce.
The following recipe was originally sourced in American Civil War Forum and attributed to N. Cook, from Kentucky. I have made some edits and changes to fit my taste but present the basic recipe to you as I found it. You can modify the recipe to suit your taste too.
Variations to traditional Hoppin’ John are wide ranged. Some cook the peas and rice in one pot, while others 
insist on simmering them separately. The first written recipe for Hoppin’ John appeared in the “Carolina Housewife” in 1847.
Hoppin’ John Recipe
2 cups dried black-eyed peas
Cold water
1 pound stew beef
1 large onion, chopped
1/4 to 1/2 teaspoon crushed red pepper flakes
4 cups water or chicken broth
2 cups uncooked long-grain white rice
Salt and black pepper to taste
There are many variations to Hoppin John, including the one pictured above. This one includes corn, dill peppers, and some turmeric–Indian style.
Before preparing dried beans, sort through them for tiny pebbles or other debris. Soak, rinse and drain dried black-eyed peas. Place peas in a large soup pot over medium-high heat and cover with cold water; bring to a boil. Remove from heat; cover and let stand for 1 to 2 hours. Drain and rinse beans.
Using the same soup pot, over medium-high heat, add soaked black-eyed peas, bacon or ham hocks, onions and red pepper. Add water or chicken broth, bring to a boil. Reduce heat to medium-low and cook for 1 1/2 to 2 hours or until the peas are tender.
Remove beef and cut into bite-size pieces. Return meat to the pot. Stir in rice, cover and cook 20 to 25 minutes or until rice is tender and liquid absorbed. Remove from heat and season to taste with salt and pepper.
Michael Reed was born and raised in S.C., and has additionally enjoyed Southern culture in Texas and Virginia. He is Editor of The Standard.
RSS - Posts