Name: Hoppin’ John with a side of Peas
Yield: Serves 6 as a main dish
Cuisine: United States
Ingredients: 1 cup long-grain rice, washed well in cold water and drained; 2 cups black-eyed peas or cowpeas, soaked in cold water for at least 4 hours, or overnight, and drained; 1 large onion, finely chopped; 2 to 3 (1 to 1½ pounds) pork hocks or ½ pound Canadian bacon, in one piece; 1 to 2 fresh or dried hot chiles or 1 teaspoon cayenne pepper; Salt (optional); Water

Preparation info

Serves
6
as a main dish

Difficulty
Easy

Appears in

Seductions of Rice

By Jeffrey Alford and Naomi Duguid

Published 1998

About

If you are from the South Carolina coast, chances are that on New Year’s Day you eat Hoppin’ John and collards. The rice and beans bring good luck and the collards bring “greenbacks.” Even if you’re far from the beauty and mystery of coastal South Carolina, Hoppin’ John is a pleasure to make and an even greater pleasure to eat, especially on a damp or chilly day.

Hoppin’ John is yet another version of rice and legumes or “peas and rice, ” this time flavored with smoked pork. Black-e

Ingredients

Method

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Ingredients

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