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Hoppin' John garnished with chopped scallions in a shallow white bowl.
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Hoppin' John

Always a perennial favorite on the New Year's table, Hoppin' John is far too tasty a dish to relegate to just one day a year. Essentially a blend of rice, pork, and beans, this is one of those flavorsome recipes where the whole is so much greater than the sum of its parts. It's a dish that delivers sweet, salty, and satisfying all in one pot. Many pages have already been written about the history and origins of this dish, so perhaps the only thing left to say is that comfort food doesn't get much better than this.
Course Dinner, Lunch
Cuisine American
Keyword beans, comfort food, easy, New Year's, one pot meal
Cook Time 1 hour 50 minutes
Soaking Time (about 6 to 8 hours, or overnight) 8 hours
Total Time 9 hours 50 minutes
Servings 8 servings

Equipment

  • 5.5 quart Dutch oven (or other large pot with a tight fitting lid)

Ingredients

  • 1 pound dried black eyed peas
  • 1 tablespoon olive oil
  • 12 ounces smoked pork sausage cut into bite-sized pieces
  • 1 large onion finely chopped (about 2 cups)
  • 2 ribs celery finely chopped (about ½ cup)
  • 3 large cloves garlic finely chopped (about 2 tablespoons)
  • 2 teaspoons dried thyme
  • 1½ teaspoons kosher salt (divided)
  • ½ teaspoon fresh ground black pepper
  • pinch cayenne (or more to taste)
  • 2 dried bay leaves
  • 8 cups chicken stock (or 8 cups water plus 3 scant tablespoons of Better than Bouillon paste)
  • 1½ cups long grain white rice rinsed
  • 3 or 4 large fresh scallions chopped (for serving)

Instructions

  • Using a large colander, rinse the dried beans under cold water, sorting out any debris. Transfer to a large bowl and add enough cold water to cover by a few inches. Allow the beans to soak overnight. Then drain and set them aside.
  • Place a large Dutch oven over medium heat and add the olive oil. When the oil is hot, add the sausage and stir frequently to brown, about 5 to 10 minutes. Remove the browned sausage from the pot, leaving the oil behind, and set it aside.
  • Add the onions and celery to the hot oil remaining in the pot. Cook, stirring occasionally, about 10 minutes or until the vegetables are softened.
  • Add the garlic, bay leaves, dried thyme, pepper, and 1 teaspoon of the salt. Cook the mixture, stirring frequently, for about a minute or until the garlic is fragrant.
  • Return the browned sausage to the pot and add the presoaked beans and the chicken stock.
  • Bring the mixture to a boil. Then adjust the heat down to a gentle simmer and cook uncovered for about 45 minutes, or until the beans are only slightly firm.
  • Add the rice and the remaining ½ teaspoon of salt. Give the mixture a good stir. Then cover with a tight fitting lid and cook for another 15 to 20 minutes.
  • Remove the pot from the heat and let the mixture rest, still covered, for about 10 minutes. When the rice has fully plumped and finished cooking, the dish is done.
  • Serve either hot or warm, discarding the bay leaves. Garnish with a generous sprinkling of chopped scallions over the top.