12 Delicious Easy Hoppin John Southern

You’re in for a treat with our roundup of 12 Delicious Easy Hoppin’ John Southern recipes! Perfect for home cooks looking to bring a taste of Southern comfort to their table without spending hours in the kitchen. Whether you’re craving something hearty for dinner or a flavorful side dish, these recipes promise simplicity and satisfaction. Dive in and discover your next favorite meal!

Classic Easy Hoppin John

Forget what you know about boring beans and rice—this Classic Easy Hoppin John is a flavor-packed, one-pot wonder that’s as nutritious as it is delicious.

Ingredients

• 1 cup dried black-eyed peas, soaked overnight
• 1 cup long-grain white rice, rinsed
• 4 oz smoked andouille sausage, diced
• 1 small yellow onion, finely diced
• 1 green bell pepper, finely diced
• 2 cloves garlic, minced
• 2 tbsp clarified butter
• 4 cups chicken stock, low-sodium
• 1 bay leaf
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• Salt, to season

Instructions

1. In a large pot, melt clarified butter over medium heat until shimmering.
2. Add diced andouille sausage, cooking until lightly browned, about 3 minutes.
3. Stir in onion and bell pepper, sautéing until softened, 5 minutes.
4. Mix in garlic, smoked paprika, and cayenne, cooking until fragrant, 1 minute.
5. Drain soaked black-eyed peas and add to the pot, stirring to combine.
6. Pour in chicken stock and add bay leaf, bringing to a boil.
7. Reduce heat to low, cover, and simmer until peas are tender, 45 minutes.
8. Stir in rinsed rice, cover, and cook until rice is fluffy and liquid is absorbed, 20 minutes.
9. Remove bay leaf, season with salt, and fluff with a fork before serving.

Kick up the comfort with this Hoppin John—its creamy peas, fluffy rice, and smoky sausage create a harmony of textures and flavors. Serve it topped with a fried egg for a breakfast twist or alongside collard greens for a Southern feast.

Spicy Easy Hoppin John with Andouille Sausage

Whip up a storm in your kitchen with this Spicy Easy Hoppin John with Andouille Sausage—bold flavors meet simplicity in under 30 minutes.

Ingredients

• 1 cup Carolina gold rice, rinsed
• 2 tbsp clarified butter
• 1 cup andouille sausage, diced into 1/2-inch pieces
• 1/2 cup yellow onion, finely diced
• 1/2 cup green bell pepper, finely diced
• 2 garlic cloves, minced
• 1 cup black-eyed peas, soaked overnight
• 2 cups chicken stock, low-sodium
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 bay leaf
• Salt, to precise seasoning

Instructions

1. Heat clarified butter in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add andouille sausage, sauté until edges are crisped, approximately 3 minutes. Remove and set aside.
3. In the same skillet, add onion and bell pepper, sauté until translucent, about 4 minutes. Tip: Deglaze with a splash of chicken stock if bits stick.
4. Stir in garlic, cook until fragrant, 30 seconds.
5. Add black-eyed peas, rice, smoked paprika, cayenne, and bay leaf, stir to coat evenly.
6. Pour in chicken stock, bring to a boil, then reduce to a simmer. Cover and cook for 18 minutes. Tip: Resist the urge to peek to ensure perfect steam buildup.
7. Remove from heat, let stand covered for 5 minutes. Fluff with a fork, discard bay leaf.
8. Fold in reserved sausage, season with salt precisely to balance the spices.

Serve this dish steaming hot, where the creamy black-eyed peas and spicy andouille create a symphony of textures. For a twist, top with a poached pasture-raised egg for extra richness.

Vegetarian Easy Hoppin John

Y’all ready to shake up your meatless Monday? This Vegetarian Easy Hoppin’ John **packs** flavor, **boasts** protein, and **comes together** in a flash—no meat, no problem.

Ingredients

– 1 cup dried black-eyed peas, soaked overnight
– 2 cups vegetable broth
– 1 cup long-grain white rice
– 1 tbsp extra-virgin olive oil
– 1 medium yellow onion, finely diced
– 1 green bell pepper, finely diced
– 2 cloves garlic, minced
– 1 tsp smoked paprika
– 1/2 tsp cayenne pepper
– 1 bay leaf
– 1 tsp sea salt
– 1/2 tsp freshly ground black pepper
– 2 green onions, thinly sliced

Instructions

1. **Drain** the soaked black-eyed peas and **rinse** under cold water.
2. In a large pot, **heat** the olive oil over medium heat. **Add** the onion and bell pepper, **sautéing** until translucent, about 5 minutes.
3. **Stir in** the garlic, smoked paprika, and cayenne pepper, **cooking** for 1 minute until fragrant.
4. **Add** the drained black-eyed peas, vegetable broth, bay leaf, salt, and black pepper. **Bring** to a boil, then **reduce** heat to low, **covering** and **simmering** for 45 minutes until peas are tender.
5. **Remove** the bay leaf. **Stir in** the rice, **covering** and **cooking** for an additional 20 minutes until rice is fluffy and liquid is absorbed.
6. **Fluff** with a fork, **garnish** with green onions, and **serve** hot.

**Tip:** For a smokier flavor, **char** the bell pepper over an open flame before dicing.
**Tip:** **Soak** the black-eyed peas overnight to reduce cooking time and improve texture.
**Tip:** **Rest** the dish covered for 5 minutes after cooking to let flavors meld.

A bowl of this Hoppin’ John **delivers** creamy peas, fluffy rice, and a kick of spice. **Top** with avocado slices or hot sauce for an extra layer of flavor.

Easy Hoppin John with Collard Greens

Feast your eyes on this soulful combo that’s as easy as it is hearty. Perfect for a weeknight win or a lazy Sunday feast.

Ingredients

• 1 cup dried black-eyed peas, soaked overnight
• 2 cups chicken stock, low-sodium
• 1 smoked ham hock
• 1 cup long-grain white rice, rinsed
• 1 bunch collard greens, stems removed and leaves chopped
• 2 tbsp clarified butter
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 bay leaf
• Salt, to season

Instructions

1. In a large pot, combine soaked black-eyed peas, chicken stock, and ham hock. Bring to a boil over high heat, then reduce to a simmer. Cook for 45 minutes, or until peas are tender.
2. Remove ham hock, shred the meat, and return to the pot. Discard the bone.
3. Add rice to the pot, stirring gently. Cover and simmer for 20 minutes, or until rice is cooked and liquid is absorbed.
4. In a separate pan, heat clarified butter over medium heat. Sauté onion and garlic until translucent, about 5 minutes.
5. Add collard greens to the pan, stirring to wilt. Season with smoked paprika, cayenne, and a pinch of salt. Cook for 10 minutes, or until greens are tender.
6. Fold the greens into the pea and rice mixture, adding the bay leaf. Let sit covered for 5 minutes to meld flavors.
7. Remove bay leaf before serving. Adjust seasoning if necessary.

Amazingly creamy peas meet fluffy rice, with a smoky kick from the ham. Serve with a dash of hot sauce for an extra punch, or top with a fried egg for breakfast vibes.

Slow Cooker Easy Hoppin John

Unlock the secret to effortless Southern comfort with this Slow Cooker Easy Hoppin John—**bold flavors**, **minimal fuss**, and **maximum satisfaction**.

Ingredients

• 1 cup dried black-eyed peas, soaked overnight
• 1 cup long-grain white rice, rinsed
• 4 cups chicken stock, homemade preferred
• 1 smoked ham hock
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp clarified butter
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 bay leaf
• Salt, to precise measurement (1 tsp)

Instructions

1. **Sauté** onion and garlic in clarified butter over medium heat until translucent, about 5 minutes.
2. **Transfer** the sautéed mixture to the slow cooker, adding the soaked black-eyed peas, ham hock, chicken stock, smoked paprika, cayenne pepper, bay leaf, and salt.
3. **Cook** on high for 4 hours or until the peas are tender but not mushy.
4. **Remove** the ham hock, shred the meat, and return it to the slow cooker, discarding the bone.
5. **Stir** in the rinsed rice, ensuring it’s fully submerged in the liquid.
6. **Cover** and cook on low for an additional 30 minutes, or until the rice is fluffy and has absorbed the liquid.
7. **Discard** the bay leaf before serving.

Zesty and hearty, this Hoppin John boasts a smoky depth from the ham hock, with a slight kick from the cayenne. Serve it topped with a poached pasture-raised egg for a luxurious twist.

Easy Hoppin John Soup

Grab your spoon and get ready for a flavor-packed journey with this Easy Hoppin John Soup. It’s a hearty, soul-warming dish that blends tradition with a modern twist, perfect for any day of the week.

Ingredients

• 1 cup dried black-eyed peas, soaked overnight
• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 2 celery stalks, finely diced
• 1 green bell pepper, finely diced
• 3 garlic cloves, minced
• 6 cups chicken stock, low-sodium
• 1 smoked ham hock
• 1 cup long-grain white rice, rinsed
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• Salt and freshly ground black pepper, to season
• 2 tbsp fresh parsley, finely chopped

Instructions

1. In a large pot, heat the extra-virgin olive oil over medium heat until shimmering.
2. Add the finely diced yellow onion, celery, and green bell pepper. Sauté for 5 minutes, or until the vegetables are softened.
3. Stir in the minced garlic and cook for 1 minute, until fragrant.
4. Pour in the chicken stock and add the smoked ham hock. Bring to a boil, then reduce to a simmer. Cover and cook for 1 hour.
5. Remove the ham hock from the pot. Once cool enough to handle, shred the meat and return it to the pot.
6. Add the soaked black-eyed peas, rinsed long-grain white rice, smoked paprika, and cayenne pepper. Season with salt and freshly ground black pepper.
7. Simmer uncovered for 25 minutes, or until the rice and peas are tender, stirring occasionally to prevent sticking.
8. Stir in the finely chopped fresh parsley just before serving.

Zesty and rich, this soup boasts a creamy texture with a smoky depth from the ham hock. Serve it with a side of crusty bread or over a bed of greens for a refreshing contrast.

Easy Hoppin John Salad

Skip the stove—this Easy Hoppin John Salad is your no-cook, protein-packed hero for sweltering days. Swap traditional simmering for a fresh, crunchy twist that’s ready in 15.

Ingredients

• 1 cup cooked black-eyed peas, drained and rinsed
• 1 cup cooked long-grain white rice, cooled
• 1/2 cup diced red bell pepper
• 1/4 cup finely chopped red onion
• 1/4 cup extra-virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1/2 tsp smoked paprika
• 1/4 tsp freshly ground black pepper
• 1/4 cup chopped fresh parsley

Instructions

1. Combine black-eyed peas, rice, red bell pepper, and red onion in a large mixing bowl.
2. Whisk together olive oil, apple cider vinegar, Dijon mustard, smoked paprika, and black pepper in a small bowl until emulsified.
3. Pour dressing over the salad and toss gently to coat all ingredients evenly.
4. Fold in chopped parsley just before serving to maintain its vibrant color and freshness.
5. Chill the salad for 10 minutes to allow flavors to meld, then serve.

Tip: For a smoky depth, toast the smoked paprika in a dry pan for 30 seconds before adding to the dressing. Swap parsley with cilantro for a citrusy kick. Serve over a bed of arugula for a peppery contrast.

Relish the crisp textures and bold, tangy flavors of this salad—perfect as a standalone lunch or a vibrant side at your next BBQ. Layer it in mason jars for a grab-and-go picnic option that’s as stylish as it is satisfying.

Easy Hoppin John with Cornbread

Packed with flavor and ready in a flash, this Easy Hoppin’ John with Cornbread is your ticket to a hearty meal that doesn’t skimp on taste or tradition.

Ingredients

• 1 cup dried black-eyed peas, soaked overnight
• 2 cups long-grain white rice
• 4 cups chicken stock, low-sodium
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 1 smoked ham hock
• 1 tbsp clarified butter
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1 tsp kosher salt
• 1 cup buttermilk
• 1 pasture-raised egg, lightly beaten
• 1/4 cup unsalted butter, melted

Instructions

1. In a large pot, heat clarified butter over medium heat. Add diced onion and minced garlic, sautéing until translucent, about 5 minutes.
2. Add the soaked black-eyed peas, smoked ham hock, chicken stock, smoked paprika, and cayenne pepper to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes.
3. While the peas cook, preheat your oven to 425°F and grease a 9-inch cast-iron skillet.
4. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and kosher salt. In another bowl, mix buttermilk, beaten egg, and melted butter. Combine wet and dry ingredients until just mixed.
5. Pour the cornbread batter into the prepared skillet and bake for 20 minutes, or until golden and a toothpick inserted comes out clean.
6. Remove the ham hock from the peas, shred the meat, and return it to the pot. Stir in the rice, cover, and cook for an additional 20 minutes, or until the rice is tender.
7. Serve the Hoppin’ John hot with a slice of cornbread on the side.

Not just a meal, this dish is a texture playground—creamy peas, fluffy rice, and crumbly cornbread. Try topping with a fried egg for breakfast or a dollop of hot sauce for extra kick.

Easy Hoppin John Stuffed Peppers

Kickstart your meal prep with these Easy Hoppin John Stuffed Peppers—**bold flavors**, **minimal fuss**, and **maximum satisfaction** in every bite.

Ingredients

• 4 large bell peppers, tops removed and seeds discarded
• 1 cup cooked black-eyed peas, drained
• 1 cup cooked long-grain white rice
• 1/2 cup smoked andouille sausage, finely diced
• 1/4 cup clarified butter
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/2 cup chicken stock
• 1/2 cup sharp cheddar cheese, grated
• Salt to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. In a skillet over medium heat, melt clarified butter. Add diced onion and sauté until translucent, about 3 minutes.
3. Add minced garlic, smoked paprika, and cayenne pepper to the skillet. Cook for 1 minute until fragrant.
4. Stir in diced andouille sausage and cook for 2 minutes to render fat.
5. Fold in cooked black-eyed peas and rice. Pour in chicken stock and simmer for 5 minutes until liquid is absorbed. Season with salt.
6. Stuff each bell pepper with the Hoppin John mixture, packing tightly. Place in a baking dish.
7. Sprinkle grated cheddar cheese on top of each stuffed pepper.
8. Bake for 25 minutes until peppers are tender and cheese is bubbly and golden.
9. Let rest for 5 minutes before serving to allow flavors to meld.

These stuffed peppers boast a **smoky, spicy kick** from the andouille and cayenne, balanced by the **creamy, melty cheese**. Serve atop a bed of greens for a colorful, nutrient-packed plate.

Easy Hoppin John Casserole

Transform your weeknight dinner with this Easy Hoppin John Casserole—**bold flavors**, **minimal fuss**, and **maximum comfort** in every bite.

Ingredients

• 1 cup Carolina Gold rice, rinsed
• 1 tbsp clarified butter
• 1/2 cup diced Andouille sausage
• 1/2 cup diced yellow onion
• 1/2 cup diced green bell pepper
• 2 cloves garlic, minced
• 1 cup cooked black-eyed peas, drained
• 1 1/2 cups chicken stock, low-sodium
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 bay leaf
• 1/2 cup sharp cheddar cheese, grated
• 2 pasture-raised eggs, lightly beaten
• 1 tbsp fresh parsley, finely chopped

Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with clarified butter.
2. In a medium saucepan, melt 1 tbsp clarified butter over medium heat. Add Andouille sausage, sauté until lightly browned, about 3 minutes.
3. Add diced yellow onion and green bell pepper to the saucepan. Cook until vegetables are softened, about 5 minutes.
4. Stir in minced garlic, smoked paprika, cayenne pepper, sea salt, and black pepper. Cook for 1 minute until fragrant.
5. Add rinsed Carolina Gold rice to the saucepan, stirring to coat with the butter and spices. Toast the rice for 2 minutes.
6. Pour in chicken stock and add the bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
7. Remove saucepan from heat. Discard bay leaf. Stir in cooked black-eyed peas and grated sharp cheddar cheese until well combined.
8. Transfer mixture to the prepared baking dish. Pour lightly beaten pasture-raised eggs evenly over the top.
9. Bake in preheated oven for 20 minutes, or until the eggs are set and the top is lightly golden.
10. Garnish with fresh parsley before serving.

Velvety eggs crown this casserole, offering a creamy contrast to the smoky, spicy rice beneath. Serve with a side of collard greens for a Southern-inspired feast.

Easy Hoppin John with Shrimp

Let’s dive into a dish that’s as vibrant as your summer playlist—Easy Hoppin’ John with Shrimp. This isn’t just food; it’s a flavor bomb waiting to explode in your mouth.

Ingredients

• 1 cup Carolina gold rice, rinsed
• 2 tbsp clarified butter
• 1 cup diced Andouille sausage
• 1/2 cup finely diced yellow onion
• 1/2 cup diced green bell pepper
• 2 garlic cloves, minced
• 1 cup black-eyed peas, soaked overnight
• 4 cups chicken stock, low-sodium
• 1 bay leaf
• 1/2 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 lb wild-caught shrimp, peeled and deveined
• 1/4 cup chopped scallions
• 1/4 cup chopped parsley
• Salt, to precise seasoning

Instructions

1. Heat clarified butter in a large Dutch oven over medium heat until shimmering.
2. Add Andouille sausage, cooking until browned, about 5 minutes. Remove and set aside.
3. In the same pot, sauté onion and bell pepper until translucent, 4 minutes. Tip: Don’t rush the veggies—they’re the flavor base.
4. Stir in garlic and cook until fragrant, 30 seconds.
5. Add black-eyed peas, rice, chicken stock, bay leaf, smoked paprika, and cayenne. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 25 minutes. Tip: Resist the urge to peek—steam is your friend here.
7. Uncover, fluff rice with a fork, and nestle shrimp into the mixture. Cover and cook until shrimp are opaque, 5 minutes.
8. Remove bay leaf, stir in reserved sausage, scallions, and parsley. Season with salt precisely. Tip: Taste as you go—balance is key.

You’ll love the creamy rice against the pop of black-eyed peas and the kick of shrimp. Serve it straight from the pot for that rustic, shareable vibe.

Easy Hoppin John Breakfast Bowl

Absolutely nobody has time for complicated breakfasts, yet everyone craves that hearty, flavor-packed start to the day. This Easy Hoppin John Breakfast Bowl is your ticket to a quick, nutritious, and utterly delicious morning meal.

Ingredients

• 1 cup Carolina gold rice, rinsed
• 1 tbsp clarified butter
• 1/2 cup black-eyed peas, soaked overnight
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup diced smoked ham
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1 cup chicken stock
• Salt, to precise measurement (1/2 tsp)

Instructions

1. In a medium saucepan, heat clarified butter over medium heat until shimmering.
2. Add rinsed Carolina gold rice, stirring constantly for 2 minutes to toast lightly.
3. Pour in chicken stock and bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes.
4. While rice cooks, drain soaked black-eyed peas and add to a separate pot with enough water to cover by 2 inches; boil for 25 minutes until tender.
5. In a skillet over medium heat, sauté diced smoked ham until edges crisp, about 3 minutes.
6. Stir smoked paprika and cayenne pepper into the ham, then add beaten pasture-raised eggs, scrambling until just set.
7. Fluff the cooked rice with a fork, then fold in the drained black-eyed peas and scrambled egg mixture.
8. Season with precisely measured salt, adjusting only if necessary after tasting.

Hearty and smoky with a kick, this bowl delivers a satisfying chew from the rice and peas, balanced by the creamy eggs. Serve it topped with a drizzle of hot sauce or a sprinkle of fresh herbs for an extra layer of flavor.

Conclusion

Cooking up these 12 Delicious Easy Hoppin’ John Southern recipes is a fantastic way to bring a taste of Southern comfort to your table. Whether you’re a seasoned chef or just starting out, these dishes promise simplicity and flavor in every bite. We’d love to hear which recipe stole your heart—drop a comment below! Don’t forget to share the love by pinning this article on Pinterest for others to enjoy.