Quick & Lucky Hoppin’ John

 

Ring in the New Year the Southern way with Hoppin’ John – the classic black-eyed pea dish that promises luck, prosperity, and a very happy belly! Born in the Low Country in the 1840s, this humble mix of peas, rice, and smoky pork has been a New Year’s Day must-eat across the entire South ever since. Legend says the black-eyed peas look like little coins, and slipping an extra shiny penny under each bowl seals the deal for a wealthy year ahead. I mean… how cute is that tradition?

 This version comes together in under 30 minutes (yes, really) thanks to Melissa’s ready-to-cook black-eyed peas – no soaking required. I tossed in the last glorious scraps of my HoneyBaked ham, and let me tell you, the flavor is pure celebration in a bowl.

 Quick & Lucky Hoppin’ John

(Serves 4–6)

1 11-oz. pkg. Melissa’s Steamed Blackeyed Peas

1 medium onion, finely chopped

½ c. diced ham (or bacon, salt pork, or skip for vegetarian)

2 T. olive oil

1 t. ham base

2 t. low-sodium chicken base (or vegetable base)

2 c. water

1 t. garlic powder

1 t. celery salt

Freshly cracked black pepper

Cooked rice for serving (optional – I often skip it)

 In a 10-inch skillet, sauté onion and ham in olive oil until soft and fragrant.

 Stir in ham base, chicken base, garlic powder, celery salt, pepper, and the steamed peas.

 Add 2 cups water, bring to a simmer, and cook 10–12 minutes until most liquid is absorbed and everything smells like New Year’s luck.

 Serve steaming hot in bowls (slide a lucky penny underneath if you’re feeling traditional) with rice on the side or straight-up – my favorite way. Here’s to a delicious, prosperous 2026!

 

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