Hoppin’ John

by Cindi Sutter, Founder & Editor Spirited Table®—All content provided by MILLIE PEARTREE

“When I was growing up, one of my favorite meals was black-eyed peas, simmered with pork neck bones or a ham bone left over from Sunday dinner or a holiday meal, served over rice. It wasn’t until later in life that I discovered one of my childhood favorites had a name: Hoppin’ John. As I got older I started to do some research and ask around about how this simple rice and beans dish received its infamous name. Some say the name comes from children ‘hoppin’ ’ around the dinner table; another story tells of a man named John who came ‘a-hoppin’ ’ when his wife took the dish from the stove. 

“Whatever you call it, the combination of stewed beans, salt-cured meat (here I use ham hock or slab bacon), and the added Cajun/Creole flair from the ‘holy trinity’ of onion, bell pepper, and celery is a quintessential Southern classic. Hoppin’ John is traditionally served on New Year’s Day with collard greens and cornbread, symbols of wealth and prosperity; a bowlful is meant to bring you good luck all year.” —Millie Peartree