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Hoppin’ John

Hoppin’ John

I had this dish at a friend’s house called Hoppin’ John in Upstate New York this past Christmas, and found out it was a southern dish. Ironically, since we rarely go out to meals here in Georgia, I had never heard of Hoppin’ John until I went back to Rochester. I’ve been trying to replicate it ever since and have made our own version of this dish.

It is basically a beans and rice dish, with diced ham, peppers, celery and onions. It is served over rice and topped with either scallions or grated cheese. I think it is named Hoppin’ John because the beans bubble and ‘hop’ as they simmer. It is a big hit with my husband and the baby so I made it once a week for the past month.

Hoppin’ John (serves 4)


  • 1 cup diced ham
  • 1 stalk celery, diced
  • 1/2 green pepper, diced
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 can of black eyed peas, undrained
  • 2 tsp. dried thyme
  • 1 bay leaf
  • 1 tsp. Cajun seasoning (if you prefer it to be spicy)
  • 2 cups water
  • 2 cups uncooked rice


  • grated cheddar and/or chopped scallions


  1. Cook the 2 cups rice according to instructions on package, to be served with beans later on.
  2. In a large skillet on medium high heat, saute diced ham for 4-5 minutes. Add celery, green pepper, onion and garlic and saute for another 2 minutes. Add black eyed peas (and liquid from can), 2 cups of water, thyme, bay leaf and Cajun seasoning. Bring to a boil and lower to simmer for 15-20 minutes.
  3. To serve, scoop beans over rice and top with cheddar or scallions.




I had to share this. Baby made her first dish, she calls it ‘peanut butter cup’..get it?

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