Classic Southern Hoppin’ John for New Year’s & Winter Meals
Classic Southern Hoppin’ John is a hearty, comforting dish traditionally enjoyed for New Year’s and winter meals. This savory recipe combines smoky ham, tender black-eyed peas, flavorful vegetables, and nutrient-rich collard greens, all simmered to perfection in a spiced broth. Served alone or over rice and topped with fresh green onions, this dish promises a delicious taste of Southern comfort food.
- Prep Time: 15 minutes
- Cook Time: 52 minutes
- Total Time: 67 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern American
- Diet: Halal
Ingredients
Scale
Main Ingredients
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 1/2 cup celery, diced small (or 1 large stalk)
- 3/4 cup green bell pepper, seeded and diced small (1/2 medium pepper)
- 1 cup finely diced yellow onion (or 1/2 medium onion)
- 2 tablespoons jalapeno, seeded and diced fine (or 1 large jalapeno)
- 2 teaspoons kosher salt, or more to taste
- 1 teaspoon black pepper, or more to taste
- 12 ounces diced smoked and fully cooked ham
- 24 ounces pre-soaked black-eyed peas (see note)
- 1.5 cups low-sodium chicken broth
- 1 bunch collard greens, or 2 cups packed, chopped
- 2 tablespoons apple cider vinegar
- 2 teaspoons cajun seasoning
- 2 green onions, sliced thinly for serving
Instructions
- Prepare Vegetables and Ham: Heat olive oil in a dutch oven or large pot over medium heat. Once the oil shimmers, add minced garlic, diced celery, green bell pepper, yellow onion, jalapeno, kosher salt, black pepper, and diced smoked ham. Cook while stirring frequently until the onions become tender, approximately 7 minutes.
- Add Peas and Broth: Stir in the pre-soaked black-eyed peas, low-sodium chicken broth, apple cider vinegar, and cajun seasoning. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer.
- Prepare Collard Greens: Remove tough stems from collard greens and discard. Stack the leaves, roll them tightly like a cigar, then slice into thin strips. Add the greens to the pot and stir well to combine.
- Simmer the Dish: Cover the pot and let the mixture simmer until the black-eyed peas are tender, about 45 minutes. Stir occasionally to prevent sticking.
- Season and Serve: Taste the dish and adjust salt and pepper as needed. Serve hot, garnished with sliced green onions, either on its own or over cooked rice.
Notes
- If pre-soaked black-eyed peas are not available, use dried black-eyed peas by soaking them in water to cover by 2 inches for at least 6 hours or overnight before cooking.
- This dish pairs wonderfully with steamed white rice or cornbread.
- Adjust jalapeno quantity according to desired spice level.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop.