Hoppin' John

December 2008-February 2009

Hoppin' John, a traditional African-American dish served on New Year's Day for good luck, is one popular way of cooking black-eyed peas.

  • 1 pound dried black-eyed peas, soaked overnight
  • 1 pound spicy pork sausage
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 8 cups water
  • 2 tablespoons crushed red pepper flakes
  • 1 1/2 teaspoons freshly ground white pepper
  • 1 1/2 teaspoons salt
  • 4 cups beef broth
  • 2 tablespoons unsalted butter
  • 3 cups long grain rice


  1. In a Dutch oven or pot, cook the sausage, onion, and garlic over medium heat, stirring often to break up the sausage, until it loses its raw look - about 10 minutes. Drain excess fat.
  2. Add drained peas, water, pepper flakes and pepper.
  3. Bring to a boil, reduce the heat to low, and simmer, covered, until the peas are tender - about 1 1/4 hours.
  4. Stir in 1/2 teaspoon of the salt.
  5. In the meantime, bring beef broth, butter, and remaining 1 teaspoon of salt to a boil in a medium-sized pot over high heat.
  6. 6.Add the rice to beef broth, reduce the heat to medium-low and simmer, covered, until the rice is tender and the liquid has been absorbed - about 20 minutes.
  7. Fluff the rice and transfer to serving bowl.
  8. Pour cooked peas over the rice. Mix well, and serve warm.

-By JamaicanEats magazine

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