Lowcountry US · Dinner

Hoppin’ John supper

Name: Hoppin’ John supper
Prep time: 30 min
Cook time: 3 h
Total time: 11 h 30 min
Yield: 8 servings
Cuisine: Lowcountry US
Ingredients: 12 ounces dried Sea Island red peas or black-eyed peas, sorted and rinsed; 1 1/2 pounds smoked ham hock; 10 cups water, plus more as needed; 1 large yellow onion, halved; 3 fresh thyme sprigs; 2 bay leaves; 2 teaspoons kosher salt, divided; 1 teaspoon black pepper; 1/2 teaspoon smoked paprika; 2 cups Carolina Gold or other long-grain white rice, rinsed and drained; 4 scallions, thinly sliced; pepper vinegar or Louisiana-style hot sauce, for serving

Sea Island red peas or black-eyed peas, Carolina Gold rice, and smoky ham cooked into a generous Lowcountry one-pot supper with pepper vinegar at the table.

About 11 hr 30 minTotal

About 3 hr 30 minActive

$Cost

ModerateDifficulty

Makes 8 servings

Equipment

Use a hot sheet pan under an inverted oven-safe metal bowl for the covered phase.
Best value covered pot
Lodge Essential Enamel 6-Quart Dutch Oven · EC6D43
View at Amazon
Another workable path: Use a hot sheet pan under an inverted oven-safe metal bowl for the covered phase.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched capacity, lid fit, oven rating, heat retention, maneuverability, care, stable model identity, and usefulness outside bread baking. Kwilt has not baked with this pot.
Lodge Essential Enamel 6-Quart Dutch Oven · EC6D43: The six-quart capacity, heavy cast-iron body, and fitted lid create the enclosed high-heat environment used by these bread methods while remaining useful beyond baking. Trade-off: At more than thirteen pounds it is demanding to move when hot, and the enamel needs gentler utensils and hand washing.
Another workable path: Bake on a preheated heavy sheet pan under an inverted oven-safe metal bowl, keeping face and hands clear when removing the hot cover.
Sources
Lodge six-quart Essential Enamel specifications
Amazon exact product listing

Ingredients

1× recipe · Makes 8 servings

12 ounces dried Sea Island red peas or black-eyed peas, sorted and rinsed
1 1/2 pounds smoked ham hock
10 cups water, plus more as needed
1 large yellow onion, halved
3 fresh thyme sprigs
2 bay leaves
2 teaspoons kosher salt, divided
1 teaspoon black pepper
1/2 teaspoon smoked paprika
2 cups Carolina Gold or other long-grain white rice, rinsed and drained
4 scallions, thinly sliced
pepper vinegar or Louisiana-style hot sauce, for serving

Instructions

Soak peas in ample cool water for 8 hours, then drain. In combine ham hock, 10 cups fresh water, onion, thyme, bay leaves, and 1 teaspoon salt. Simmer partially covered until the ham is tender, about 2 hours, adding water to keep it submerged.
Remove ham hock. Discard onion, thyme stems, and bay leaves. Add soaked peas, pepper, and paprika to the broth and simmer gently until almost tender but not splitting, 30 to 50 minutes. Pull ham from the bone and chop it; discard skin, bone, and excess fat.
Drain the peas, reserving broth. Return peas, ham, rice, remaining salt, and 3 1/2 cups reserved hot broth to the pot. Bring to a simmer, stir once, cover tightly, and cook over low heat without lifting the lid for 20 minutes.
Remove from heat and rest covered 10 minutes. Fluff gently, adding a splash of reserved broth only if dry, fold in scallions, and serve pepper vinegar alongside.

South Carolina LowcountryGullah Geechee and Lowcountry cooking traditions

From the table

About this recipe

Hoppin’ John is a Lowcountry rice-and-field-pea dish whose history is inseparable from enslaved West African agricultural and culinary knowledge; Sea Island red peas and Carolina Gold rice express its Charleston-area lineage.

Hoppin’ John is a Lowcountry rice-and-field-pea dish with West African roots and a history inseparable from enslaved African agricultural knowledge. Sea Island red peas and Carolina Gold rice best express the Charleston lineage; black-eyed peas and standard long-grain rice are established, more available substitutions. It is eaten year-round and is also a New Year prosperity tradition. This Kwilt version follows the reviewed household adaptation: Honor the Lowcountry one-pot lineage with heritage ingredients where available, while offering transparent substitutions and separating the long ham-and-pea cook from the measured rice hydration.

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