Hoppin’ John

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Quick Bite

Hoppin’ John is a South Carolina rice-and-peas dish made with field peas or black-eyed peas, rice, pork, and seasonings. It is earthy, smoky, lucky, and a New Year’s Day tradition with deep Lowcountry roots.

History

Hoppin’ John is one of the great rice dishes of the Carolina Lowcountry. It is traditionally made with rice, peas, and pork, though the exact pea matters. Many older Carolina versions used cowpeas, field peas, or Sea Island red peas rather than the more common black-eyed peas.

The dish reflects the Lowcountry’s African and African American foodways, especially the rice culture shaped by enslaved West Africans whose expertise made Carolina rice agriculture possible. Peas and rice dishes appear across the African diaspora, and Hoppin’ John is part of that larger story.

Over time, Hoppin’ John became especially tied to New Year’s Day. Eating peas is said to bring luck, while greens served alongside represent money. Leftovers eaten the next day are sometimes called Skippin’ Jenny, because good luck apparently appreciates thrift.

A good Hoppin’ John should be simple but not bland. The rice should be separate but flavorful, the peas tender, and the pork smoky enough to season the whole pot.

Fun Facts

• Hoppin’ John is traditionally eaten on New Year’s Day for good luck.
• Older Carolina versions often used field peas or Sea Island red peas.
• Leftover Hoppin’ John eaten the next day is sometimes called Skippin’ Jenny.

Where to Try

Hannibal’s Kitchen Charleston, South Carolina
A Charleston soul-food and Gullah Geechee food institution where rice, peas, seafood, and Lowcountry cooking traditions are central.

Bertha’s Kitchen North Charleston, South Carolina
A beloved soul-food restaurant known for traditional Lowcountry comfort dishes and community-rooted cooking.

Magnolias Charleston, South Carolina
A classic Charleston restaurant serving refined Southern and Lowcountry dishes where Hoppin’ John-style sides and rice traditions fit the menu’s regional focus.

About the Game

This recipe is part of Van Life Challenge, a travel-themed board game from Gray Dog Games where players explore the United States, discover regional foods, and collect memorable experiences along the way.

Each featured food celebrates a real place, a local flavor, and the kind of delicious roadside discovery that makes every trip feel like an adventure.

Recipe

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Home-Cook-Friendly Hoppin’ John Serves: 6 Prep: 20 minutes, plus soaking if needed Cook: About 1 hour Difficulty: Easy Style: South Carolina Lowcountry / Rice and Peas

Ingredients

• 1 cup dried field peas, Sea Island red peas, or black-eyed peas
• 4 cups water or chicken broth
• 1 smoked ham hock or 4 slices bacon, chopped
• 1 small onion, chopped
• 2 celery ribs, chopped
• 2 garlic cloves, minced
• 1 bay leaf
• 1 teaspoon thyme
• ½ teaspoon black pepper
• 1 teaspoon salt, plus more to taste
• 1 ½ cups long-grain white rice
• 2 tablespoons butter
• Chopped scallions, for serving

Instructions

1. Soak peas: Soak dried peas overnight if needed, then drain.
2. Build the pot: Place peas, broth, ham hock or bacon, onion, celery, garlic, bay leaf, thyme, pepper, and salt in a pot.
3. Simmer: Simmer until the peas are tender.
4. Return the pork: Remove the ham hock, pull off the meat, and return the meat to the pot.
5. Add rice: Stir in rice and butter.
6. Cook covered: Cover and cook over low heat until the rice is tender and the liquid is absorbed.
7. Rest: Let rest for 10 minutes.
8. Finish: Fluff gently and garnish with scallions.

Traditional note: To make it more traditional, use Carolina Gold rice if you can get it, and choose field peas or Sea Island red peas instead of canned black-eyed peas. Serve with collards on New Year’s Day for luck.

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