I’m not usually superstitious, but there is one New Year’s tradition I always follow: eating Hoppin’ Johns — Southern-style black-eyed peas. It’s a comforting ritual that goes back to my childhood. My mom made me eat them every New Year’s Day, and the tradition stuck. For many in the American South, Hoppin’ Johns are thought to bring good luck and abundance for the year ahead, especially when served with collard greens, which are often associated with prosperity.
If you’ve never tried Hoppin’ Johns, think of a hearty, savory pot of black-eyed peas gently simmered with aromatics, smoky ham, and a splash of vinegar. It’s traditionally served over rice and can include collard greens for color, texture, and symbolism. While some people shy away from black-eyed peas, a well-seasoned pot is far from bland — it should be silky, savory, and a little spicy, with bright notes from vinegar and green onion to balance the richness.
This recipe builds a deep, layered flavor by starting with the classic sautéed “holy trinity” of celery, onion, and green bell pepper, then adding garlic, jalapeño, and Cajun seasoning for warmth. Smoked ham or diced ham adds a smoky backbone as the peas simmer until tender. Finish the dish with collard greens stirred in and a touch of apple cider vinegar for brightness, and you’ve got a comforting, crowd-pleasing bowl that makes for a great New Year’s meal — or a satisfying weeknight dinner.
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, minced
- 1/2 cup finely diced celery (about 1 large stalk)
- 3/4 cup finely diced green bell pepper (about 1/2 medium pepper)
- 1 cup finely diced yellow onion (about 1/2 medium onion)
- 1 large jalapeño, seeded and finely diced
- 2 teaspoons kosher salt, plus more to taste
- 1 teaspoon freshly ground black pepper, plus more to taste
- 12 ounces diced, smoked, fully cooked ham
- 24 ounces pre-soaked black-eyed peas (see note)
- 1 1/2 cups low-sodium chicken broth
- 2 cups packed, thinly sliced collard greens
- 2 tablespoons apple cider vinegar
- 2 teaspoons Cajun seasoning
- 2 green onions, thinly sliced, for serving
- Cooked rice, for serving
Step-by-step
Step one: Cook the veggies and ham
Heat the olive oil in a Dutch oven or large pot over medium heat. When the oil shimmers, add the minced garlic, diced celery, green bell pepper, yellow onion, jalapeño, kosher salt, black pepper, and diced smoked ham. Cook, stirring often, until the onions are soft and fragrant, about 6–8 minutes. This creates a savory base for the peas.
Step two: Add the peas, seasoning, and liquid
Stir in the pre-soaked black-eyed peas, chicken broth, apple cider vinegar, and Cajun seasoning. Mix well so the flavors combine. Bring the pot to a boil, then reduce the heat to maintain a gentle simmer.
Step three: Prep the collard greens
Remove the collard leaves from the tough stems and discard the stems. Stack the leaves, roll them like a cigar, and slice into thin ribbons. Add the sliced collard greens to the pot and stir to incorporate. The greens will wilt down and blend into the dish, adding color, texture, and a slightly bitter counterpoint to the peas and ham.
Step four: Cover and cook
Cover the pot and let the mixture simmer gently until the black-eyed peas are tender, about 40–50 minutes depending on how soft you prefer them. Check occasionally and add a splash of water or broth if the pot looks dry. Taste and adjust seasoning toward the end of cooking.
Step five: Finish and serve
Once the peas are tender, taste and add more salt and pepper if needed. Serve the Hoppin’ Johns over cooked rice, or enjoy them on their own. Garnish with thinly sliced green onions for freshness and a pop of color.
Recipe FAQs
Yes. Always drain and rinse black-eyed peas after soaking, then add them to the pot. This removes excess starch and any debris.
Collard greens are traditional and symbolic, resembling folded money, which is why they’re often used for New Year’s dishes. If collards aren’t available, Swiss chard or kale are good substitutes and will work well in this recipe.
You can use canned black-eyed peas, but they cook much faster. Add them toward the end and simmer just long enough to warm through — about 20–30 minutes total from the start, and be sure to drain and rinse well.
Yes. Many frozen black-eyed peas are pre-soaked; you can skip the soaking step and add them directly to the pot. Adjust cooking time as needed since frozen peas will reach tenderness faster than dried, soaked peas.
Notes, Tips & Storage
*If you can’t find pre-soaked black-eyed peas in the refrigerated section, use dried peas and pre-soak them by covering with at least 2 inches of water and soaking for at least 6 hours or overnight. Drain and rinse before cooking.
To make this vegetarian, omit the ham and add a smoked paprika or liquid smoke for a smoky flavor. For a leaner option, use diced smoked turkey instead of ham. Leftovers store well in the refrigerator for 3–4 days and often taste even better the next day as the flavors meld. Reheat gently on the stovetop with a splash of broth or in the microwave until warmed through.
Nutrition
Calories: 265 kcal, Carbohydrates: 30 g, Protein: 21 g, Fat: 8 g, Saturated Fat: 2 g, Sodium: 1498 mg, Fiber: 9 g. Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Author: Alex Snodgrass
Servings: 6 people
Food Photography and Styling by Eat Love Eats.
I hope you enjoy this version of Hoppin’ Johns — it’s one of my favorite comfort foods and a true New Year’s tradition for our family. If you try it, I’d love to hear what you think and how you serve it.