I loved this but I have to say it made way more than 6 servings. Unless they expect a person to eat a whole quart in a serving. This filled my 6 qt chili pot to the brim. The only change I made was to add more spice (a little more cayenne and some Tony Cachere's Cajun seasoning) and to use 1 ham hock instead of bacon because that is what I had. This ham hock weighed just over 1lb with the bone in. It did not make that much meat once I took it off the bone to add this much to the recipe. But other than the size, it's a great hopping john dish.
I made some moifications, mostly because the Carolina Gold rice was not available in New York and I used canned black eyed peas instead of fresh. It still came out perfect and brings back memories of my time in South Carolina New Years Day lunch with my friends parents who lived South of Broad. Of course I also have a side of collard greens and corn bread muffins.
Excellent! Had to use black eyed peas and long grain white rice due to availability but oh my, the trinity shines in this one! Served with greens and cornbread on New Year’s Eve.
I can not wait to make this. I was looking for the answer to my question and found it in your comments section…Can I use canned black eyed peas and yes I can. I notices the sad talk, as well. I like that the sad talk was clarified by the definition of the names of black eyed peas because it sheds light on the fact that different regions have different names for almost everything. I grew up with two different Southern Regional influences in my household, and was transplanted to Ohio. Some things were the same and some things were different right down to my mother and father’s southern accents! I have always felt blessed by having the two influences. Thank you so much for sharing this recipe, being from the south I love black eyed peas.
Y'all are nitpicky as all get out. Any gardener knows that black eyed peas are a form of field peas. They literally sell them in seed catalogs under that heading. And while I do so wish I were still living in Southeast Georgia, I'm currently exiled in New Mexico where you cannot buy Carolina Gold Rice OR cowpeas. I have to have the grocery special order my blackeyed peas or bring dried when I visit home.
Let's get to the actual recipe. This is the best hoppin' john I've ever had (apologies to my dear Grandma Mae, but mine is better using this recipe). It is the perfect balance of salty and starchy. I will continue to make it every year...with regular old long grained rice and black eyed peas they special order for me 4 times a year at the little locally owned market here in Placitas.
My family is from Charleston, South Carolina. My mother, God rest her soul prepared Hoppin John every New Year’s Eve. I had to eat at least a fork full for good luck. She also had me go out the back door and come in to the front door for good luck. For the record, Hoppin John is prepared using field peas also known as cow peas. Never, never, in 67 years of her life did she ever, ever, use black eyed peas, never! Sorry Southern Living, this recipe is not what I grew up with! I can only imagine how y’all make your Red Rice ! Ferguson Family
Dang you commenters are nitpicky and almost rude. Please go away 😡
Side note: most ppl know what it means when a recipe calls for a stalk of celery. Being from the south, most ppl, myself included, don’t say “rib” we say stalk.
Hoppin' John is not made with black-eyed peas. If you're going to the trouble of finding Carolina Gold rice, you should get the cow peas or field peas or pigeon peas that belong in here. BTW, Hoppin' John without rice or broth has noting to do with Hoppin' John; it's something altogether different.
This is the best Hoppin John I've ever made. I didn't have the thyme and I used canned black eyed peas. Since my husband cannot eat rice I also left that and the broth off. I put the Hoppin John on turnip greens.
This recipe was fantastic! I used canned peas and reduced the broth. Served with collard greens and cornbread and the rice. Thank you!
I suspect you mean 4 "ribs" of celery, not stalks. Four stalks diced would produce a lot more than 1-1/2 cups!