This simple, but delicious dish of peas, pork and rice has graced holiday tables since the 1800s. Although it’s believed to bring luck and peace in the upcoming year to anyone who eats it, Hoppin’ John’s history is anything but peaceful.
Hoppin John originated in the Low Country of South Carolina. Some say an old, hobbled man called Hoppin’ John became known for selling peas and rice on the streets of Charleston. Others say enslaved children hopped around the table in eager anticipation of the dish.
Although any type of dried peas can be used for Hoppin’ John, the black-eyed pea is the most traditional. Slave traders saw black-eyed peas as an economical and easy way to feed their cargo.
The first recipes for Hoppin’ John appear in cookbooks that date back to the 1840s, although the mixture of dried peas, rice and pork was made by enslaved people in the South long before then.
Do you want to make Hoppin' John? Check out the recipe below and let us know how it turns out for you.
Ingredients
- 1 ham hock
- ½ onion, diced
- ½ green bell pepper, diced
- 2 cloves garlic, grated
- 1 - 1 ½ cups red peas (or substitute with black-eyed peas)
- 2 cups Carolina Gold rice (or substitute with long-grain white rice)
- Pinch salt
- onion powder
- garlic powder
- paprika
- cayenne pepper
Directions
- Rinse and drain Carolina Gold rice
- Soak, and rinse 1 to 1 ½ cups red peas or black eyed peas
- Into a large pot, put 1 ham hock and boil for 30-40 minutes or until tender.
- Add thyme to season broth.
- Dice onion, bell pepper and garlic–set aside.
- Add red peas once ham hock is tender and stir
- Next, add onion, bell pepper, garlic and pepper vinegar. Stirring ingredients.
- Add other seasonings (salt, onion powder, paprika cayenne pepper) to taste.
- Add water as needed for peas (enough to cover ingredients in dish) and cover dish with lid.
- Add rice to dish and cover in water. Mix ingredients and let cook for 30 minutes.
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