Hoppin' John, cooked greens, pork and, of course, cornbread are always eaten in the South on New Year's Day in order to ensure good luck, good fortune and good health in the coming year.


  • 2 cups dried black-eyed peas, rinsed and picked over
  • 12 cups water
  • 1 meaty smoked ham hock
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1/2 tsp. freshly grated black pepper
  • 2 cups regular long-grain rice


Place all ingredients, except rice, in a large kettle.
Bring to a boil, cover and simmer for 2 to 3 hours.
Add rice to pot. Make sure there are at least 4 cups of liquid left; if not, add more water.
Simmer rice with beans 20 minutes longer.
Remove from heat and let the Hoppin' John sit for 10 minutes before serving.
(Note: If desired, remove ham hock after beans are done; when cool enough to handle, remove meat from bone, cut up and return to the pot. Continue with recipe.)

Makes 10 servings.

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Submitted 6/13/05.
Source: My Own Recipe
Submitted By: Carolina
Hoppin' John