Hoppin' John
Hoppin' John is a classic Southern dish featuring creamy black-eyed peas, smoky beef, and bold Cajun flavors. Traditionally served on New Year's Day for good luck, this recipe balances heat, sweetness, and comfort in every bite.
Equipment
- Large heavy-bottomed pot
- Chef’s knife
- Cutting board
- Ladle
- Rice bowls
- Large spoon
Ingredients
Hoppin' John Ingredients
- 1 tbsp Olive oil Extra virgin preferred
- 1 Large onion (chopped) Yellow or white, ~200g
- 1 Green bell pepper (chopped) Fresh, firm texture, ~180g
- 1 Jalapeño pepper (chopped) Optional for heat, ~15g
- 1 stalk Celery (chopped) Include leaves, ~40g
- 2 cloves Garlic (chopped) Fresh only, ~6g
- 1 lb Smoked beef brisket (chopped) From butcher counter, ~450g
- 2 tbsp Cajun seasoning blend Adjust to taste, ~30g
- 1 lb Black-eyed peas Dried, soaked overnight, ~450g
- 4 cups Beef broth Low-sodium recommended, ~950ml
- As needed Cooked white rice Long grain works best
- To taste Fresh parsley (chopped) Flat-leaf preferred, for garnish
Instructions
- Heat olive oil in a large pot over medium heat for 30 seconds until shimmering.
- Add chopped onion, green bell pepper, celery, and jalapeño. Cook 5 minutes until softened and translucent.
- Toss in garlic and smoked beef brisket. Stir for 1 minute until fragrant.
- Sprinkle in Cajun seasoning blend and stir 30 seconds to toast spices.
- Add soaked black-eyed peas and beef broth. Stir to combine and bring to a quick boil.
- Reduce heat to low and simmer partially covered for 1 hour, stirring occasionally and adjusting broth if needed.
- Check consistency and seasoning; adjust with broth, Cajun spice, or salt as needed.
- Cook white rice according to package directions and serve Hoppin' John over rice. Garnish with fresh parsley.
Notes
Soak black-eyed peas overnight to reduce cooking time. Smoked brisket gives the best flavor. Can make ahead and reheat, or adapt for slow cooker or Instant Pot. Substitute smoked tempeh for vegetarian option.