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Southern Cooking: Hoppin’ John

Southern Cooking: Hoppin’ John

Dig into a hearty pot of hoppin’ John, a southern dish made of black-eyed peas, garlic, smoked sausage and delicious spices.

One of the most prolific ways to eat your black-eyed peas is a steaming pot of Hoppin’ John.

Hoppin’ John is a warm, comforting and utterly delicious stew. The garlicky beans are simmered in with a rich, meaty kielbasa or other smoked sausage and kissed with a bit of cumin and jalapeño.

Best of all, if you use a few packages of frozen black eyed peas (which I do), this big pot of luck-filled goodness, is ready in under an hour.

Serve your Hoppin’ John over a bed of steamed rice with some lucky greens on the side, or stir them directly into the pot and simmer until tender.

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Southern Cooking: Hoppin’ John

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5 from 2 reviews

  • Author: Main
  • Total Time: 1 hour
  • Yield: 8 servings 1x


  • 1 small onion peeled and diced
  • 2 stalks celery diced
  • 1 carrot peeled and diced
  • 1 jalapeño seeds and membranes removed if you don’t like spice (minced)
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1 pound smoked kielbasa cut into 2 inch chunks
  • 6 cups frozen black-eyed peas (or one pound dried – soaked overnight and cooked to al dente)
  • 1 teaspoon cumin
  • 1 bay leaf
  • 2 cups vegetable or chicken broth
  • salt and pepper to taste
  • 1 clove garlic
  • 1/3 cup cilantro chopped

Garnish with:

  • cooked rice
  • additional fresh cilantro
  • hot sauce if desired


  1. In a large dutch oven or heavy pot, heat olive oil over medium heat. Add kielbasa and cook until browned and some fat has rendered into the pot, about 5-6 minutes.
  2. Add onions, celery and carrots and cook for 3-4 minutes, until slightly softened. Add cumin and bay leaf, stir to coat vegetables with cumin.
  3. Add black eyed peas and broth. Stir to combine. Bring to a boil, reduce heat to medium-low, cover and simmer for 25-30 minutes, until peas are tender and creamy.
  4. Remove from heat and stir in the garlic and cilantro.
  5. Serve over rice with additional cilantro or hot sauce, if desired.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Lisa Lotts


View Comment (1)
  • This sounds terrific! Our weather tomorrow calls for a high of 30 and a low of 15 and snowing all day! which is perfect for this stew! I’ve got the black eye beans soaking and everything else ready to go.

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