Hoppin' John Recipe: Southern-Style Black-Eyed Peas (2024)

FAQs

What's the difference between Hoppin John and black-eyed peas? ›

What's the difference between Hoppin' John and black-eyed peas? Hoppin' John has black-eyed peas in it, but it also has other ingredients. In this recipe, the black-eyed peas are stewed with onion, garlic, celery, and a ham hock, similar to how some Southern-style black-eyed peas would be cooked.

Hoppin' John, also known as Carolina peas and rice, is a peas and rice dish served in the Southern United States. It is made with cowpeas, mainly, black-eyed peas and Sea Island red peas in the Sea Islands and iron and clay peas in the Southeast US, and rice, chopped onion, and sliced bacon, seasoned with salt.

Canned black-eyed peas are best in recipes that don't require slow cooking or a long cook time, which can make them mushy. If you're using canned black-eyed peas, simply rinse them in a colander to remove any liquid from the can as well as excess salt. Then you're good to go!

Bottom Line. If beans make you uncomfortably gassy, sprinkle a little baking soda into their soaking water. It will reduce the volume of gas produced by the legumes, plus, they will cook quicker. If you're even shorter on time, you may want to try some of our favorite recipes to make with a can of black beans.

The southern pea, Vigna unguiculata, has its own lexicon of names. Yankees call it the cowpea, a name never heard south of the lilac–crape myrtle line. Southerners also know it as the black-eyed-pea, the pink eye pea, the purple hull pea, the cream pea or the crowder.

Some say an old, hobbled man called hoppin' John became known for selling peas and rice on the streets of Charleston. Others say slave children hopped around the table in eager anticipation of the dish. Most food historians think the name derives from a French term for dried peas, “pois pigeons.”

At its core, however, Hoppin' John is rice, black-eyed peas (or field peas), smoked pork, and onions. Black-eyed peas are supposed to bring you luck if you eat them on New Year's Day, and it is traditionally eaten with collard greens.

The Best Beans for Classic Hoppin' John

While black-eyed peas are now commonly used in most Hoppin' John recipes, that has not always been the case. Earlier recipes dating back to the 1800s called for cowpeas, red peas, or field peas.

A highlight on the culinary map of the Palmetto State is Hoppin' John. Derived from the Gullah culture, this dish is as legendary as it is savory. Locally sourced ingredients, flavorful seasonings and spices and a certain level of flare are all part of what makes this a classic Southern dish.

Canned black-eyed peas can be seasoned to enhance their flavor. Common seasonings include garlic, onion, salt, pepper, and herbs such as thyme or parsley. You can sauté these seasonings in a little oil before adding the peas, or simply mix them in while the peas are cooking.

What happens if you don't rinse canned beans? ›

"If you rinse your beans thoroughly, you will have a consistently flavored product, but if you do not rinse them, different amounts of salt will remain in the dish each time you cook it, and it will be hard to cook consistently," he says.

Drain them the next day and bring them to a boil in cold water, then reduce the heat so the water barely simmers: dried black-eyed peas can overcook, and a rolling boil could cause them to break apart. Taste the peas often to check their doneness: They should be creamy but retain their shape.

To degas with baking soda, add a teaspoon of baking soda to 4 quarts of water. Stir in the dried beans and bring to a boil. Then turn off the heat and let the beans soak at least four hours (I usually do this the night before I want to use them; the longer soak won't hurt them). Drain, rinse and rinse again.

Also, make sure to keep adding liquid (broth or water) to the peas as they cook, or they will dry out. The broth/liquid is what breaks them down and makes them tender and flavorful.

When peas boil, a foam forms on the top of the cooking liquid. This foam is water-soluble protein released from the peas and it will be absorbed back into the cooking liquid. It is not necessary to remove the foam. This also occurs when cooking beans.

The black-eyed pea is a variety of the cowpea (Vigna unguiculata), which is a member of the legume, pea, or bean family. Besides the popular name "black-eyed pea," it is also known as "goat pea" and "southern pea," and the most common commercial variety in the United States is called the California Blackeye.

Other Legumes: Many legumes can be used as substitutes for black-eyed peas in recipes. Examples include lentils, chickpeas, kidney beans, navy beans, pinto beans, or black beans. These legumes have different flavors and textures, so choose one that complements your dish.

The black-eyed pea, Vigna unguiculata subsp. unguiculata, is a subspecies of the cowpea, grown around the world for its medium-sized edible bean.