Good Ol' Hoppin' John | PCC Natural Markets

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Good Ol' Hoppin' John

Serves: 8 to 10

Your rating: None (3 votes)
Your rating: None (3 votes)

Hoppin' John has been a traditional way to celebrate the coming of the New Year throughout the South for more than a century. Its roots lie in the fields of the Carolinas and the dish is based on the black-eyed pea, which came to this country by way of Africa.

The pea with its 'knowing eye' is said to bring luck and prosperity for the coming year. To make a real feast, serve with cornbread and leafy greens cooked with a little of the seasoned stock from the peas.


For the Hoppin' John

Serve With

These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free


Soak peas by one of the methods listed below; drain and rinse.

In a large soup pot, heat oil and cook onions until they are tender, 3 to 4 minutes. Add peas, broth, Spike and smoked turkey. Bring the mixture back to a simmer and cook for 1 to 2 hours, or until peas are very tender.

Remove turkey from the pot and shred the meat, discarding the bone. Stir rice, tomatoes and turkey meat back into the beans. Cover and simmer over low heat for 20 minutes. Turn the heat off and let stand for 5 minutes. Fluff with a fork.

To serve

Combine all of the ingredients and serve spooned over the beans. Accompany with greens (see recipe here) and your favorite cornbread recipe.


Quick-soaking method: Rinse beans and remove any rocks or residue. Combine with 8 cups water in a large pot. Bring to a rapid boil, and boil for 2 minutes. Remove from the heat. Cover and let stand for 1 hour. Drain beans and rinse.

Overnight-soaking method: Rinse beans and remove any rocks or residue. Combine with 8 cups water in a large pot. Let stand overnight or at least 6 hours. Drain beans and rinse.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show aired on December 27, 2008

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