Black-eyed peas and rice cooked with onion and pork such as ham hock, bacon or sausage, a Lowcountry one-pot dish eaten on New Year's Day for luck.

Hoppin' John originated with the Gullah people and was originally a Lowcountry one-pot dish; it may have evolved from rice and bean dishes eaten by enslaved West Africans. Eating it on New Year's Day is thought to bring a prosperous year filled with luck. The origin of the name is uncertain. At The Grey, the side called Rice & Peas is made with sea island red peas and Carolina Gold rice.

Where to eat Hoppin' John in Savannah

The editor picks for Hoppin' John in Savannah are still in research. Meanwhile, see the Savannah signature-dishes index or the Savannah food guide.

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Make it at home

Serves 62 hrEasy

Ingredients

  • 300g dried Sea Island red peas (or black-eyed peas)
  • 1 smoked ham hock or 200g thick-cut bacon
  • 1 large yellow onion, diced
  • 2 garlic cloves, minced
  • 1.5 litres water or chicken stock
  • 300g Carolina Gold rice (or other long-grain)
  • 2 bay leaves
  • 1 tsp red pepper flakes
  • Kosher salt, black pepper, hot sauce to serve

Method

  1. Soak the peas in cold water overnight. Drain.
  2. In a Dutch oven, brown the ham hock or bacon over medium heat for 5 minutes. Add onion and garlic; cook 4 minutes more.
  3. Add the peas, water or stock, bay leaves and pepper flakes. Bring to a boil, reduce to low and simmer 1 hour 15 minutes until the peas are tender.
  4. Remove the ham hock (pull the meat if using; discard bones). Adjust seasoning.
  5. Stir in the rice. Cover and cook 18 minutes on very low heat until the rice is tender and the liquid is absorbed. Let rest 5 minutes covered.
  6. Fluff with a fork. Serve hot with hot sauce at the table.

Editor tip. Real Sea Island red peas from Anson Mills make this distinctive; black-eyed peas substitute fine for most other purposes.