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Hoppin’ John Recipe

Hoppin’ John
Jennifer Davick
Active
35 Minutes
Total
6 Hours, 35 Minutes

Yield

Serves 8

Hoppin’ John is traditionally served on New Year’s Day and is thought to bring good luck in the new year. Our version is easy enough for any night of the week, but tasty enough for your holiday dinner, too. The recipe calls for a two-pound bag of frozen black-eyed peas, thawed, that are added straight to the slow cooker. A jar of roasted red bell peppers and a jar of roasted salsa verde act as quick flavor boosters that keep prep time and the ingredient list short. You can even buy pre-chopped onions, carrots, and garlic in the produce section of your grocery store if you are looking for even more ways to cut hands-on time. The bacon is cooked in a skillet before adding to the slow cooker to ensure perfectly crispy bits with each bite of Hoppin’ John. Once the bacon has been removed from the pan, garlic is sautéed in the drippings—bringing out a rich, deliciously fragrant flavor. The rest of the ingredients are added to the slow cooker and will cook on LOW six to eight hours, or until the beans are soft and delicious. It wouldn’t be Hoppin’ John without a bed of rice. Choose your favorite variety and let friends and family serve themselves. Put out a bottle of hot sauce and small dish of chopped fresh flat-leaf parsley for optional toppings. For even more ideas like our Hoppin’ John, check out our Summer-Fresh Field Peas recipe collection.

Ingredients

  • 5 thick-cut bacon slices
  • 4 garlic cloves, chopped
  • 1 (2 lb.) bag frozen black-eyed peas, thawed
  • 3 carrots, chopped
  • 1 small sweet onion, chopped
  • 1/2 cup celery, chopped
  • 1 (12-oz.) jar roasted red bell peppers, drained and chopped
  • 1 (16-oz.) jar roasted salsa verde
  • 2 (1-oz.) tubs home-style concentrated chicken stock (such as Knorr Homestyle Stock)
  • 6 cups water
  • 1 teaspoon freshly ground black pepper
  • 4 cups baby kale
  • Hot cooked rice
  • Hot sauce
  • Chopped fresh flat-leaf parsley

How to Make

  • Cook bacon in a medium skillet until crisp, leaving 2 tablespoons drippings in skillet. Sauté garlic 1 to 2 minutes. Place garlic mixture in a 6-quart slow cooker. Add peas and next 8 ingredients to slow cooker. Top with cooked slices of bacon. Cover and cook on LOW 6 to 8 hours or until beans are tender. Stir in kale, and serve over hot cooked rice. Serve with hot sauce and chopped fresh flat-leaf parsley.