A staple of the Southern table Hoppin' John is famously eaten on New Year's Day but is equally delicious any day of the week. This version features tender earthy field peas cooked with fluffy rice and rich smoky ham hocks.
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 Smokin' & Grillin with AB | 2022-10-30 15:00:07 |  124,606 Views |
Easy to Make Southern Hoppin' John – The Best Recipe Ever! | #SoulFoodSunday
Amethyst Ganaway is a food writer chef and restaurant industry veteran focusing primarily on Southern and African American food and the foodways of the African diaspora. She is a two-time winner of the Les Dames d'Escoffier International Legacy Culinary Award.
Serious Mealtimes / Jillian Atkinson
There are many stories behind Hoppin’ John and probably even more versions of the recipe. Growing up in the Deep South Hoppin’ John a rice and pea dish was always served on New Year’s Day alongside our greens and cornbread. But it wasn’t limited to that one day of the year.
