Black Folks Soul Food Hoppin’ John Recipe
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If there’s one dish that shows up right on time with luck, legacy, and a whole lotta flavor, it’s Black folks’ soul food Hoppin’ John. This isn’t just rice and peas… This is a New Year’s Day staple passed down through Southern kitchens, Sunday dinners, and front-row seats at Grandma’s stove. It’s the pot that simmered low while stories were told, plates were passed, and hope for a better year was spoken out loud.
Soul food Hoppin’ John is rich with meaning and seasoning, tender black-eyed peas, smoky collard greens, and soulful spices, then spooned over fluffy rice that soaks up every drop of that pot likker goodness. Every bite is a reminder that our ancestors knew how to turn humble ingredients into something powerful, comforting, and deeply satisfying.
This Black folks’ soul food Hoppin’ John recipe is part of The Soul Food Pot®, where legacy recipes, Southern tradition, and modern kitchen know-how come together to keep authentic soul food stories and flavors alive for the next generation.
What is Hoppin’ John soul food?
Hoppin’ John is a Low Country soul food classic where tender black-eyed peas and soulful collard greens simmer low with savory seasoning, then get spooned over a bed of fluffy rice that soaks up every drop of that rich pot flavor. It’s humble, hearty, and steeped in Southern tradition. A dish born from resourcefulness, seasoned with history, and served with love.
What’s different about Hoppin’ John, the Black folks’ way?
Black folks’ soul food Hoppin’ John is built on layers of flavor, not a quick sprinkle of garlic and salt and a “season to taste” shrug. That kind of light hand might work for simple Southern cooking, but it doesn’t hold up in soul food.
Here, the pot gets seasoned with intention, patience, and respect for the dish, built with more than casual pinch of spices. The collard greens simmer low with smoky paprika, earthy thyme, and just enough red pepper flakes to wake everything up, while the black-eyed peas soak in layers of onion, garlic, bay leaf, and black pepper. Every seasoning shows up with purpose, creating that deep, savory flavor that can only come from a properly tended soul food pot. No shortcuts, no bland bites!
And contrary to popular belief, Black soul food Hoppin’ John isn’t pork-dependent. The heart of the dish comes from richly seasoned greens and peas paired with fluffy rice; earthy, soulful, and satisfying all on their own. Ham or pork can be added for extra smoke if you want it, but it’s an accent, not the star. That’s the Black folks’ way: bold flavor, balanced seasoning, and soul in every bite.
What’s the oldest Hoppin’ John story and where did the name come from?
Down South, the origins of Hoppin’ John come with as much folklore as flavor. Some say the kids were literally hoppin’ around the kitchen while the rice and peas cooked, counting down to supper. Others tell of a man named John who couldn’t help but jump for joy when his wife set a steaming pot of rice, collards, and black-eyed peas on the stove.
Was John the dad coming home to hungry children already hopping with excitement? Or was “Hoppin’ John” his nickname long before the dish claimed it? Truth be told, nobody can say for sure.
What is certain is this: Hoppin’ John is a soul food classic rooted in Carolina rice traditions and anchored by collard greens, the darling daughter of the Southern table. And with flavors that rich and history that deep, it’s no wonder this dish has been making folks “hop” with joy on New Year’s Day for generations!
What’s the difference between Hoppin’ John and black-eyed peas?
The difference between Hoppin’ John and black-eyed peas comes down to how the pot comes together. Black-eyed peas can stand alone as a simple, well-seasoned side. But Hoppin’ John is a full soul food experience, where those peas are simmered with soulful seasonings, paired with collard greens, and spooned over fluffy rice so every grain catches that rich, savory goodness.
Same peas, different mission: one’s a side dish, the other’s a legacy meal meant to bring flavor, comfort, and good luck to the table.
What seasonings go in soul food Hoppin’ John?
Hoppin’ John gets its soul from a pot that’s seasoned with purpose. Chicken stock lays down a rich, savory foundation, while red onion and garlic bring that slow-cooked sweetness that only gets better with time. Bay leaf and thyme add earthy depth, smoked paprika delivers a gentle smokiness, and red pepper flakes wake the pot up just enough.
Chicken bouillon reinforces that long-simmered flavor, and a steady hand of salt and black pepper ties it all together, creating a bold, balanced seasoning blend that soaks into the peas, greens, and rice for pure soul food comfort in every bite!
How to make Hoppin’ John
💬 Shaunda says: Let the pot take its time. Low-and-slow is where the magic happens in this recipe. That’s when the peas soften, the collards melt, and every seasoning gets a chance to show up and speak!
- Soak and prep the peas – Soak black-eyed peas for a few hours (or overnight), then drain and set aside so they cook up tender and creamy.
- Build the flavor base – Sauté onion and garlic until soft, then add chicken stock, collard greens, and all the soulful seasonings.
- Simmer low and slow – Stir in the peas, bring to a boil, then cover and simmer until tender and full of flavor.
- Finish and serve – Remove the bay leaf, fold the peas and greens into freshly cooked rice, serve hot, and enjoy!
Can you make ahead?
If you’re planning ahead, Hoppin’ John is wonderfully forgiving. Already cooked black-eyed peas or pre-cooked collard greens slide right into the pot and still deliver that slow-simmered soul.
And when time isn’t on your side, my Instant Pot Hoppin’ John brings all that New Year’s luck and legacy to the table in minutes instead of hours, without sacrificing a single ounce of “flava!”
❤️ Serve it like a Southerner…
Even though soul food Hoppin’ John is hearty enough to stand on its own, it shines even brighter with a few Southern favorites on the plate. Serve it with buttery cornbread to soak up that seasoned pot liquor, tender collard greens for extra greens-on-greens goodness! Or a slice of smoky pork or fried chicken if you’re feeding a full New Year’s crowd for comfort, tradition, and soul all in one meal!
Storing leftovers
Hoppin’ John stores like a dream, and truth be told, it might taste even better the next day! Let it cool, then tuck leftovers into an airtight container in the fridge for up to five days. The flavors settle in, the rice soaks up that seasoning, and every reheated bowl still eats like a blessing!
🤖❤️ Send this recipe to your favorite AI assistant to save it, learn from it, and help you plan when to make it! Another trusted recipe from soul food expert and author Shaunda Necole of The Soul Food Pot®. *These AI tools are independent third-party services. Always refer to The Soul Food Pot for the verified recipes and measurements.
Equipment
- 2 Large saucepans with lids
Ingredients
Ingredients for the black-eyed peas and collard greens
- 1 pound black-eyed peas dried
- 6 cups chicken stock vegan or vegetarian: use vegetable stock
- 1 tablespoon vegetable oil
- 1 cup red onion diced
- 2 cloves garlic minced
- 1 bay leaf
- 1 teaspoon smoked paprika
- ¼ teaspoon red pepper flakes
- ½ teaspoon thyme dried
- 2 teaspoons chicken bouillon vegan or vegetarian: use Creole seasoning
- 1 ½ teaspoon salt
- 1 teaspoon black pepper
- 1 cup collard greens finely chopped, fresh, frozen, or pre-cooked
Ingredients for the rice
- 2 cups white rice
- 2 cups chicken stock vegan or vegetarian: use vegetable stock
- 1 teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Soak the black-eyed peas in a bowl of water for at least 2 hours or overnight.
- In a large, heavy saucepan, heat the oil over medium heat. Add the onion and garlic, and sauté until the onions become translucent, about 5 minutes.
- Next, incorporate the chicken stock, bay leaf, paprika, red pepper flakes, thyme, chicken bouillon, salt, pepper, and collard greens.
- Drain the soaked black-eyed peas, then add them to the pot with the sautéed onion and garlic, stirring to combine.
- Bring the mixture to a boil.
- Once boiling, cover the pot, reduce the heat to low, and simmer for 1 hour.
- After 1 hour, uncover the pot and continue to cook for an additional 30 minutes, until the peas are tender.
- While the peas are cooking, prepare the rice by bringing the rice, chicken stock, salt, and pepper to a boil in a saucepan over medium heat.
- Reduce the heat to low, cover, and simmer for 20 minutes until the rice is tender.
- When the peas and greens are finished, remove the bay leaf, serve them over warm rice right away, and enjoy!
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Nutrition
❤️ Why trust this recipe?
Created + tested by Shaunda Necole, creator of The Soul Food Pot® (real cook, real kitchen). Rooted in African American culinary traditions, with modern shortcuts that don’t sacrifice flavor or legacy. No AI-generated instructions — measurements, timing, and techniques are written, cooked, and verified by Shaunda. Make-it-your-way guidance included, so you can cook confidently with the tools you have.
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Yummy and filling rice dish!