5 from 42 votes
Carolina Hoppin’ John Recipe
Carolina Hoppin' John is a classic Southern dish featuring tender cowpeas cooked with thick-cut bacon, vegetables, and aromatic herbs. The creamy rice and wilted collard greens added towards the end meld into the savory broth, creating a comforting and hearty meal. The slow simmering of ingredients allows the flavors to develop fully, and the subtle heat from red pepper flakes adds depth. This recipe works well as a satisfying lunch or dinner and can be accompanied by sliced green onions for freshness.
Prep Time
20 mins
Cook Time
2 hrs
Additional Time
12 hrs
Servings:
10
Calories:
448 kcal
Course:
Main Course, Soup, Lunch
Cuisine:
African, American
Ingredients
- 2 cups cowpeas
- 1 pound Bacon sliced into 1” pieces, thick-cut
- 1 yellow onion peeled small diced
- 4 celery medium diced stalks
- 2 carrot peeled medium diced
- 2 garlic finely minced cloves
- 8 cups chicken stock
- 5 thyme sprigs, fresh
- ¼ teaspoon red pepper flakes crushed
- 2 cups long-grain rice
- 3 cups collard leaves stems removed, packed torn
- salt to taste
- black pepper to taste
Instructions
- Add the beans to a container and pour in water until it is about 6” over the beans. Cover and set aside overnight or for at least 12 hours.
- The next day, drain and rinse the beans, and set aside.
- In a large pot add in the bacon over medium-low heat and cook until the bacon is browned but not completely crisp.
- Remove the bacon and set aside. Drain off about ½ of the rendered bacon fat and then turn the heat down to low.
- Add in the onions, celery, carrots, and garlic and cook for 3-4 minutes just to quickly and gently sweat/sauté them.
- Next, add in the soaked cowpeas, cooked bacon, chicken stock, thyme, pepper flakes, salt, and pepper, and cook for 45-60 minutes over low to medium heat or until soft and tender.
- Stir in the rice and collards, cover with a lid and cook over low heat for another 25-30 minutes or until the rice is cooked and the liquid is absorbed.
- Serve with optional sliced green onions.
Cup of Yum
Notes
- Soak cowpeas overnight for best texture or use a quick boil and an hour soak as alternatives.
- To store, refrigerate covered up to 5 days or freeze for up to 3 months; thaw before reheating gently with chicken stock.
- Add 1-2 tablespoons cider vinegar near the end to balance flavors if desired, but it's optional.
- Cook the beans slowly to keep them intact and avoid mushy texture.
- This dish is best served soon after cooking but can be kept warm over low heat for 3-4 hours before serving.
Nutrition Information
Calories
448kcal
(22%)
Carbohydrates
47g
(16%)
Protein
17g
(34%)
Fat
21g
(32%)
Saturated Fat
7g
(35%)
Cholesterol
36mg
(12%)
Sodium
591mg
(25%)
Potassium
512mg
(11%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
2654IU
(53%)
Vitamin C
7mg
(8%)
Calcium
61mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10 Serving
Amount Per Serving
Calories 448
% Daily Value*
| Calories | 448kcal | 22% |
| Carbohydrates | 47g | 16% |
| Protein | 17g | 34% |
| Fat | 21g | 32% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 36mg | 12% |
| Sodium | 591mg | 25% |
| Potassium | 512mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 2654IU | 53% |
| Vitamin C | 7mg | 8% |
| Calcium | 61mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.