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Hoppin’ John

[ 7 ] August 7, 2008 |

Hoppin’ John

hoppin john

Hoppin John

I was born and raised in Louisiana Cajun cooking country, and my husband is a “cracker” from north Florida transplanted to Cajun country, and neither of us had ever heard of Hoppin John when a subscriber of our Cajun recipes emailed us and asked us to make it and publish it on our Cajun Cooking blog.

So, not wanting to disappoint a loyal reader, I went to Google to see just what in the world Hoppin’ John was.

Black eyed peas is what I found out, laugh out loud.

We call Hoppin’ John black-eyed peas around here, and sure I know how to cook black-eyed peas!

We’ve since asked around, and found that plenty of our friends and relatives knew what Hoppin’ John was, they just didn’t call it that.

Hoppin’ John is more of a “low country” of South Carolina and Georgia southern food term than a Cajun recipe term.

Anyway, I may be prejudiced, but I do think we make Hoppin” John, or black eyed peas, whichever you prefer to call it, pretty darn good.

So, here’s our Hoppin’ John recipe, hope you enjoy it.



Hoppin John Ingredients

Camellia Blackeyes

Camellia Blackeyes

1 (1 pound) package dry or frozen black eyed peas

blackeyed peas

Black Eyed Peas










Seasoning meat like ham, thick bacon or sausage – cooked

hoppin john ingredients

Hoppin John Ingredients

1 medium diced onion (1 cup)
1 bell pepper (1 cup)
3 stalks diced celery
1 jalapeno (diced & no seeds)
1 (10 ounce) can Rotel tomatoes
1 teaspoon Cajun seasoning (like Tony’s)
1/2 teaspoon ground thyme
1/2 teaspoon ground cumin
4-6 cups stock (vegetable or chicken)
Chopped green onions for garnish
2 tablespoons canola oil
2 cups cooked long grain white rice (1 cup rice, 2 cups water, 20 minutes on low heat)

Putting it all together…

black eyed peas soaking

black eyed peas soaking

The night before cooking Hoppin John, soak the dry black eyed peas in a bowl of water.

Cover and set aside until you are ready to cook.

Then drain the peas in a colander.

Prepare all of your ingredients – chopping, dicing and measuring.

In a 6 quart pot, heat the 2 tablespoons of canola oil on medium high heat (#6).

Saute the onion, bell pepper, garlic and celery.

Add the 4-6 cups vegetable or chicken stock.

Add the Rotel tomatoes, seasonings, jalapeno, black eye peas, and cut up seasoning meat.

(We slowly cooked 3 links of sausage on the grill the night before. You can also saute in a skillet.)

Make sure the mixture is covered with water.

Add water if needed.

Bring to a boil.

Cover and lower the heat to medium low (#3).

Simmer for 1 1/2 hours stirring occasionally.

In the last 1/2 hour, cook the rice according to package directions.

About ready to serve – spoon out a couple spoonfuls of black eye peas in a bowl.

Smash with a fork. (This will act as a thickener for the Black Eye Peas gravy.)

black eyed peas

Black Eyed Peas

Pour back in the pot and stir.

Spoon out some rice in a deep bowl.

Ladle on the Hoppin John and ENJOY!

This is a great dish for New Years Day or anytime of year.

What a great comfort food.

Also see our recipe for Turnip Greens that we cooked the same night.

Here is another recipe for black-eyed peas the way Mike cooks them –

Hope you enjoy!


P.S. – If you have a question or comment about this recipe
(or any other recipe) please post your question or comment
in the “Comments” or “Leave a Reply” section below this

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Beryl Stokes

Beryl Stokes

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Category: Side Items

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Comments (7)

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  1. Arleen Curry says:

    I love all your videos and seeing your family members.

    Can you make a video about Louisiana Bread Pudding? I love it, but so many people put in fruit or coconut. I like the plain ole kind with soft custard and raisins only….and of course the sauce.

    Keep the videos coming. They are great. Thanks!

  2. Beryl says:

    Thank you for your very kind comments, Arleen.

    We sure do need to make a video about Louisiana Bread Pudding.

    Thank you for pointing it out to usz!

    Beryl and Mike

  3. Aimee says:

    I really enjoy your website & I just finished watching you prepare Louisiana Blackeye Peas. I’m intrigued with that 6 quart pot you use in your videos. Would you share with us readers what the name brand of this pot is please? Also, would you recommend it for purchase … or is there other cookware you might recommend?

  4. Kris Page says:

    Your comments regarding hoppin john’s are so funny! I am from North Florida and husband from Baton Rouge. Long story short; dittos regarding hoppin what??? Huh? I told him I was using one of Emerill’s recipes. When he found out what I was making; forget “low country boil,” his blood was boiling. He thought I was talking about making a sand which!!! Nothing irritates him more than someone talking about a “low country boil!” When that term is mentioned usually he replies with disdain, “oh… You mean shrimp/crawfish/crab boil; just call it what it is! Too funny! Lesson learned! Thanks!!!!

  5. Beryl says:

    Thank you for your note, Kris.

    It’s always great to hear from folks who check out our recipes!

    We really appreciate you checking out our recipe and for taking the time to get in touch.

    Hope you have a great New Year!

    Beryl and Mike

  6. Wanda Wilkins says:

    Please add my name to your mailing list. Just watched “Hopping John” video and it was really informative.

  7. Jim O'Brien says:

    Hi, Beryl!
    I love your site and anxiously await it coming. One thing you could do for me an others (mainly old codgers like me).
    I need to see a “print” icon on your site to be able to print the recipes. It may be there, but at 84, I don’t see so well!!!
    Am I overlooking it? I try to copy my favorite recipes to leave for grand chilluns.
    I send you site to people in my CONSERVATIVE mail group all over the country and I’m sure you have many of them as subscribers.
    Many thanks, and God Bless…….jim, baton rouge, la

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