Hoppin’ John

Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in

By John Martin Taylor

Published 1992

  • About

My namesake. Throughout the South this humble dish of “peas” and rice is eaten on New Year’s Day for good luck, with a plate of greens cooked with a hog jowl and plenty of corn bread to sop up the pot likker. In Charleston and the surrounding Lowcountry, cowpeas—dried local field peas—are traditional. The classic Charleston recipe for hoppin’ john is a very dry version of the dish, but it is served with greens with their juices—or with a side dish of more peas and pot likker.

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