Every January 1st, Nana Ruth had a pot of Hoppin’ John on the stove before the rest of us were even awake. She believed in that tradition with her whole heart — black-eyed peas for luck, rice for prosperity, and greens on the side for money. I don’t know if any of it actually worked, but I do know that sitting at her table on New Year’s Day, eating food that meant something to her, felt like the best possible start to any year.
She got the recipe from her neighbor Mrs. Delores, who’d been making it her entire life and whose version had a smoky depth that I still haven’t quite been able to match. The ham hock is Mrs. Delores’s contribution. Nana Ruth’s addition was the smoked paprika — “just enough to make people ask what’s different,” she’d say.
I’ve been making this for Jake and the kids since Wyatt was in a high chair. He didn’t like the texture at first (what toddler does?), but now at twelve he’ll eat two bowls without complaint. Clara picks out the bacon and eats it separately, which is her right. Mason dumps hot sauce on everything regardless of whether it needs it.
The beauty of this recipe is the patience. You can’t rush black-eyed peas. They need time to get tender and absorb all that smoky, savory broth. Start them early, let them simmer, and by the time the Rose Bowl is on, dinner’s ready.
Black-Eyed Peas and Rice (Hoppin’ John)
A Southern New Year’s tradition that’s supposed to bring luck and prosperity — and honestly, even if it doesn’t, the food is worth it. Black-eyed peas simmered with bacon and onion, served over rice. Nana Ruth made this every January 1st without fail.
- 1 lb dried black-eyed peas (soaked overnight and drained)
- 1 smoked ham hock
- 4 slices bacon (chopped)
- 1 large yellow onion (diced)
- 3 cloves garlic (minced)
- 6 cups chicken broth
- 1 teaspoon smoked paprika
- salt and pepper (to taste)
- 3 cups cooked white rice (for serving)
- hot sauce (for serving)
- In a large Dutch oven or heavy pot, cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the pot.
- Add the onion to the bacon drippings and cook until soft and translucent, about 5 minutes. Add garlic and cook 1 minute more.
- Add the drained black-eyed peas, ham hock, chicken broth, and smoked paprika. Bring to a boil, then reduce heat to low. Cover and simmer for 1 to 1 1/2 hours until the peas are tender.
- Remove the ham hock. Pull off any meat, chop it, and return it to the pot. Discard the bone. Season with salt and pepper to taste.
- Serve the peas and their broth spooned over hot rice. Top with the reserved bacon and pass the hot sauce at the table.
Soak the peas overnight for the best texture. If you forget, a quick soak works: cover with boiling water, let sit 1 hour, drain. The bacon fat is non-negotiable — it’s what makes this taste like something instead of just beans and rice.
Why This Tradition Matters
I’m not superstitious about most things, but this one I keep. There’s something about starting a new year with a meal that people have been eating for generations — it connects you to something bigger than your own kitchen. And even if it doesn’t bring luck, it brings the family to the table, which is luck enough.
What to Serve With It
Cornbread is the classic pairing. A simple green salad works too. And don’t forget the hot sauce — pass it at the table and let everyone season to their own taste.
If you liked this, you might also try our cornbread and Maggie’s Hoppin’ John.
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Black-Eyed Peas and Rice (Hoppin’ John)
A Southern New Year’s tradition that’s supposed to bring luck and prosperity — and honestly, even if it doesn’t, the food is worth it. Black-eyed peas simmered with bacon and onion, served over rice. Nana Ruth made this every January 1st without fail.
- 1 lb dried black-eyed peas (soaked overnight and drained)
- 1 smoked ham hock
- 4 slices bacon (chopped)
- 1 large yellow onion (diced)
- 3 cloves garlic (minced)
- 6 cups chicken broth
- 1 teaspoon smoked paprika
- salt and pepper (to taste)
- 3 cups cooked white rice (for serving)
- hot sauce (for serving)
- In a large Dutch oven or heavy pot, cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the pot.
- Add the onion to the bacon drippings and cook until soft and translucent, about 5 minutes. Add garlic and cook 1 minute more.
- Add the drained black-eyed peas, ham hock, chicken broth, and smoked paprika. Bring to a boil, then reduce heat to low. Cover and simmer for 1 to 1 1/2 hours until the peas are tender.
- Remove the ham hock. Pull off any meat, chop it, and return it to the pot. Discard the bone. Season with salt and pepper to taste.
- Serve the peas and their broth spooned over hot rice. Top with the reserved bacon and pass the hot sauce at the table.
Soak the peas overnight for the best texture. If you forget, a quick soak works: cover with boiling water, let sit 1 hour, drain. The bacon fat is non-negotiable — it’s what makes this taste like something instead of just beans and rice.
