Easy Hoppin' John with Smoked Sausage

Дата публикации: 30-09-2026 17:15:38

Home » Main Dishes » Easy Hoppin' John with Smoked Sausage
A one-pot rice dish cooked with black-eyed peas and smoked sausage, seasoned
with peppers, onions and spices perfect for New Year's Day or a simple homemade
Southern meal.
Author: Mandy Rivers | Published: 9/30/26
⇊ JUMP TO RECIPE
If you're not from the South, you're probably looking at the name of this
recipe and thinking, Hopping who? What in the world is a Hoppin' John??
The short answer is that Hoppin' John is rice dish, native to the Lowcountry
(the area around and between Charleston, SC and Savannah, GA) made with smoked
pork and black-eyed peas (or other cowpeas like crowder peas, field peas, etc.).
To get into it more (because y'all know I'm just a big nerd who loves to
cook), I'll need to tell you what traditional Hoppin' John is then I'll
explain this recipe (a quicker adaptation of the classic).
WHAT IS TRADITIONAL HOPPIN' JOHN?
Traditional Hoppin' John is made when dried black-eyed peas (or other varieties of cowpeas such as crowder
peas, field peas or pink lady peas to name a few) are slow-cooked with smoked, cured pork
(typically ham hocks or a meaty hambone), water and aromatics (usually bell
pepper, onions, celery and garlic). From there, rice is added to the dish in
one of the two following ways:
RICE COOKED IN - Once the peas are tender, rice is added to the pot
with the cooking liquid where it cooks much like a pilau, jambalaya or chicken bog (like what's pictured here).
SERVED OVER RICE - Once the peas are tender, the lid is removed
and the soupy base reduces into a thin stew which is then served over cooked
white rice.
It is traditional to serve Hoppin' John with collard greens and sliced or
stewed tomatoes and it is very often served on New Year's Day (more on that tradition down below).
HOW IS THIS RECIPE DIFFERENT?
I talked about traditional Hoppin' John above but, just like with cornbread
and banana pudding, there are dozens of different ways to make it and every
Southerner does it a little bit differently.
This is a quicker, easier version of the classic that can easily be made on a
weeknight in under an hour by using canned peas and smoked sausage.
Since we won't need to cook dried peas for hours, ham hocks or a hambone won't
work (they too need to cook for hours) so we use smoked sausage for the same
flavor.
FAQ ON THE RECIPE
1. Can I use another type of meat?  Yes!! Ham steak (diced), andouille, bacon or kielbasa can all be used.
2. What type of peas can I use?  It is traditional to use cowpeas which is a variety that includes black-eyed, cream,
butter, crowder, pink lady and field peas. 
3. Can I use frozen peas?  Frozen peas are great! They will need to cook a little longer than
canned peas so cook them in salted water for about 20 minutes before adding to
the recipe.
4. Doesn't Hoppin' John have tomatoes in it?  Some recipes do. Add a can of rotel or petite diced tomatoes if you'd
like!
WHAT DO YOU SERVE WITH HOPPIN' JOHN?
Collard Greens - Hoppin' John is frequently served with collard greens (or any greens) and is often made on New Year's Day.
Tomatoes - From fresh sliced tomatoes served on the side to stewed tomato gravy, tomatoes are commonly served with Hoppin' John.
Chow-Chow - This is a sweet and tangy (sometimes spicy) relish made
with peppers, cabbage and green tomatoes that is easy to find in my neck of
the South. I don't have a recipe but my buddy, Brandie at The Country Cook does:
Chow-Chow Relish Recipe 
WHY DO SOUTHERNERS EAT BLACK-EYED PEAS AND COLLARD GREENS ON NEW YEARS?
When Sherman razed the South after the Civil War, he burned all the crops, killed all the
livestock and left most of the South to die of starvation. As military
strategies go, it was pretty solid but it was harsh for the hundreds of
thousands of non-fighting folks left here (enslaved people who were displaced
or not yet freed, women whose opinions on war and slavery didn't matter,
children, etc.).
The Yankee soldiers didn't realize our collards and other greens were edible
so they left them alone. Most cowpeas grew wild at the edge of fields and in
clusters of bushes that looked like shrubs (not food) so they were left
as well. The greens and peas were some of the only fresh foodstuff left in the
South and they are what sustained the people and kept them from
starving. 
We eat them in homage to the sustenance they provided mostly but there are fun suspicions and traditions that
go along with them too. Collard greens represent dollars and peas represent
change (literal or figurative) so if you eat plenty of each, the upcoming year
will be blessed with both!
MORE SOUTHERN RICE DISHES TO TRY
Carolina Chicken Bog
- A one-pot recipe of rice, chicken and smoked sausage cooked in a flavorful
stock made from slow-cooked chicken. 
Country-Style Ribs & Rice
- An old-school Southern recipe made with rice cooked in a rich stock made
from slowly cooked country-style pork ribs. 
Charleston Red Rice
- A Lowcountry recipe made from rice
cooked with bacon and a tomato broth seasoned with peppers and onions
perfected by the Gullah and Geechee. 
Better-Than-Bojangles Dirty Rice
- A copycat recipe for Bojangles iconic Cajun dirty rice, made with sausage
and a favorite throughout the Carolinas! 
Neck Bones & Rice
- A rustic Southern recipe with rice cooked in a rich stock made from slowly
simmered pork neck bones seasoned simple with onion, salt and pepper. 
Recipe for Hoppin' John
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Tip: dice the veggies while the sausage is browning. 1 lb sausage, 1/4 c. oilAdd bell pepper, onion and celery to the pan drippings then sauté for 5 minutes. 1 pepper, 1 onion, 1.5 c. celeryAdd rice to veggies then continue cooking and stirring until rice is just starting to brown. Add garlic then stir well. 1.5 c. rice, 1 Tbsp garlicAdd browned sausage, salt and remaining ingredients then bring to a boil. Taste for seasoning then add more if you'd like. 1 tsp each salt, pepper, garlic & thyme, 1 bay leaf, 3.5 c. chicken broth, 1 can peas.Once boiling, reduce heat to low (or wherever your stove gets you a gentle simmer) then cook, covered 20-25 minutes or until rice is tender. 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