Field peas are a staple in the Carolina states, particularly known for their rich flavor and versatility in various dishes. There are several types of field peas, including the popular Crowder, Purple Hull, and Black-eyed peas, each bringing its unique taste and texture to the dish. The name of Hoppin’ John for the dish of peas and rice together is an ancient nickname. Historically, the tradition of eating Hoppin’ John on New Year’s Day stems from African American culture, symbolizing good luck and prosperity for the year ahead. This historic tradition has been embraced by generations of Carolina families, signifying cultural blending and unification. Today, families embrace the traditions of old and dig into the famed dish of field peas and rice on New Year’s Day as a comforting way to bring in the new year with loved ones.

HOPPIN’ JOHN Recipe for Two

INGREDIENTS:

For the Rice

  • 1 cup long- grain white rice
  • 2 cups chicken stock (or vegetable broth)
  • 1/2 teaspoon salt
  • 1 teaspoon butter (or vegetable margarine)

For the Field Peas

  • 1 cup frozen and thawed or canned and drained field peas or 1/2 cup dried field peas (see note below)
  • 2 slices of pork or turkey bacon (or 1 tablespoon veg oil for a vegetarian version)
  • 1/2 cup chicken broth (or vegetable stock)
  • 1/4 cup finely chopped white onion
  • 1/4 cup small diced green or red bell pepper
  • 1 clove garlic, peeled and chopped finely
  • 1 teaspoon flour (any type will work to slightly thicken sauce)
  • 1/4 teaspoon hot sauce if you like. I use a non-vinegar sauce like Sriracha garlic sauce. You could also substitute 1/8 teaspoon cayenne pepper or use both for a spicy kick.
  • 1 bay leaf, remove before serving
  • 1/4 each black pepper and salt

COOKING INSTRUCTIONS:

  1. First, start cooking the rice. Measure out the rice into a colander and rinse the rice under cold water for a couple of minutes. This helps remove the sticky starch to make rice fluffier. Combine rice, cooking liquid, butter or margarine, and salt in a small saucepan with a good fitting lid. Bring to a boil and stir from the bottom to prevent sticking. Cover immediately, turn heat down to low simmer, and cook for 18 minutes. Turn off heat and remove pan from the hot burner. Do not remove the lid for 5 minutes. Remove the lid, fluff with a fork and stir in fresh chopped parsley or green onions (scallions) if desired. Rice is ready to serve.
  2. Prepare the peas. If using dried peas, rinse them well under cold water and simmer in water for 25-35 minutes until fork tender. Stir in salt to season once done to prevent the breakdown of pea skins. Drain.
  3. For Hoppin’ John: Slice bacon into pieces about an inch long and cook in a skillet until crisp. Remove with a slotted spoon and let bacon bits drain on a plate lined with paper towels. Cook onions and bell peppers in the skillet seasoned with bacon about 3 to 4 minutes or until softened. Stir in the garlic and cook another 2 minutes on low heat. Add the flour and stir to blend all together. Add cooked field peas, broth or stock, pepper sauce (if using), bay leaf, salt and pepper. Stir well to combine and allow to simmer lightly until liquid reduced slightly. Allow to lightly boil and thicken, roughly 10 minutes on low simmer heat.
  4. Remove the bay leaf and stir in bacon before serving over rice. You can garnish with fresh chopped parsley, diced white onions, or sliced green onions.

Vegetarian Tip: When making meatless Hoppin’ John, don’t miss out on the smoked flavor traditionally added with bacon. Stir in 1/4 teaspoon of smoked paprika with the salt and pepper for a natural smokey flavor. Enjoy!

Gluten-Free: Skip the flour all together and enjoy your Hoppin’ John!