Hoppin’ John with turnips and greens is a classic Southern dish. It brings together black-eyed peas, hearty greens, and tender turnips for a meal that’s both comforting and packed with flavor.
It’s famous for its rich taste, and it’s a symbol of luck and prosperity—especially on New Year’s Day. This recipe works for both vegetarians and meat-lovers, making it the crowd-pleaser you didn’t know you needed.
We’ll walk you through an easy way to make this dish using fresh ingredients and simple steps. The combo of black-eyed peas and greens creates a balanced meal that’s perfect for chilly nights or whenever you want to channel your inner Southerner.
Whether you’re trying something new or joining in on a time-honored tradition, Hoppin’ John with turnips and greens is a winner.
Essential Ingredients & Preparation
Every ingredient in Hoppin’ John brings something to the party. We’re talking beans and meats for depth, fresh veggies for balance, and aromatics to wake up your taste buds.
Selecting Black-Eyed Peas and Cowpeas
Black-eyed peas are the go-to for Hoppin’ John, thanks to their creamy texture and earthy vibe. When buying dried peas, look for firm, unblemished beans—no one wants a moldy pea in their stew.
Soak dried black-eyed peas in cold water for at least 6 hours or overnight. This softens them and saves you from an arm workout later.
Cowpeas are the black-eyed pea’s close cousin and work just as well. They’re a bit firmer but have a similar flavor.
Rinse your peas or cowpeas well before soaking to get rid of dust and debris. Clean beans = happy beans.
Best Cut of Smoked Ham or Bacon
Smoked ham or bacon brings the smoky, savory magic. A ham hock is perfect for its rich flavor and gelatin, which gives the stew a luscious texture.
No ham hock? Smoked turkey wing steps in as a lighter but still smoky substitute.
For bacon, go for thicker cuts—they render fat slowly and add tons of flavor. Render the fat first to sauté your veggies and skip the lean stuff; this is not the time to count calories.
Incorporating Turnips and Turnip Greens
Turnips add a mild earthiness and gentle sweetness that takes the stew up a notch. Peel and chop them into half-inch wedges so they cook evenly.
Add turnips early enough to get tender but not so early they dissolve into mush.
Turnip greens bring a peppery, slightly bitter kick that balances the dish. Toss them in near the end so they wilt but keep their color and texture.
Fresh, tender greens are best—no one wants limp, sad leaves.
Key Aromatics: Onion, Garlic, and Celery
Aromatics are the backbone here. A medium white or yellow onion, finely chopped, adds sweetness and depth.
Garlic, crushed or minced, brings a sharp, savory punch. Celery adds subtle bitterness and a bit of crunch.
Dice your celery fine so it blends right in. Sauté these aromatics in vegetable oil or rendered bacon fat for a flavor base that’ll make your kitchen smell amazing.
For more inspiration (and possibly to show off your turnip-chopping skills), check out this Hoppin’ John with Turnips and Turnip Greens recipe.
Step-by-Step Cooking Guide
Start by soaking and cooking the black-eyed peas until tender. Add the turnip greens just before finishing so they keep their color and pep.
Prepare your meat—ham hock or smoked turkey—to bring that deep, smoky flavor. After building up the flavors with spices and stock, let everything simmer together.
Serve your hoppin’ john hot over rice and dig in!
Cooking the Peas and Greens
Rinse black-eyed peas thoroughly and soak them in cold water for at least 6 hours. This helps soften them and shaves time off your cook.
Drain and place them in a big pot or Dutch oven. Add water or stock so the peas are just covered.
Bring to a simmer, then reduce heat and cook gently for about 45 minutes until the peas are tender. In the last 5 minutes, stir in chopped turnip greens.
This wilts them perfectly—no mushy greens here. Season with about 1/2 teaspoon of salt and black pepper as you go.
Preparing and Adding the Meat
For smoky goodness, use a ham hock or smoked turkey wing. Brown the meat lightly in oil before adding it to the peas.
This step renders fat and adds flavor that’ll have neighbors peeking through your windows.
Once browned, toss the meat into the pot with peas and stock. It’ll infuse everything with savory, smoky notes as it cooks.
If you’re using bacon or chopped ham, sauté it with onions and turnips in oil or butter first. This caramelizes the veggies and gives you a solid flavor base.
Simmering with Stock and Seasonings
Stock beats water for flavor every time. Use about 4 to 5 cups of chicken or veggie stock.
Add aromatics like diced onion, celery, garlic, jalapeños (if you’re feeling spicy), smoked paprika, cumin, and thyme. Stir for 1 to 2 minutes to let the aromas work their magic.
Once everything’s in, cover and simmer on low for about 45 minutes. The flavors will meld, and the peas will get nice and tender.
Taste and adjust seasoning with salt and black pepper toward the end. Trust your taste buds—they know what’s up.
Serving Over Fluffy Rice
Hoppin’ John is traditionally served on a bed of hot, fluffy rice. We cook white rice separately so the grains stay tender and don’t clump together like awkward party guests.
To serve, ladle the pea and greens mixture over the rice. This lets the rice soak up all that savory broth goodness.
For extra flavor and a little pizzazz, top with sliced scallions or pickled jalapeños. It adds brightness and just the right amount of heat to each bite.
For a detailed recipe, see Hoppin’ John with Turnips and Turnip Greens.
