Hoppin’ John

Preparation info

  • Serves


    • Difficulty


Appears in

A Canon of Vegetables

A Canon of Vegetables

By Raymond Sokolov

Published 2007

  • About

This stew of rice, black-eyed peas, and rendered pork is a traditional New Year’s Day dish in Charleston, S.C., where it was supposedly once hawked on the street by a one-legged black man named John.


  • 2 cups (about 1 pound) dried black-eyed peas
  • ½ pound


  1. Soak the peas overnight in 6 cups of cold water.
  2. Bring the soaked peas and their water to a boil, add the pork, hot sauce, and salt to taste, reduce the heat, and simmer until the peas are tender, around 20 minutes. Drain and reserve the solid ingredients.
  3. Wh