The Hoppin’ John We’re Making on New Year’s Day for Luck — and Maybe a Miracle

We’ll take all the help we can get heading into 2026.

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Hoppin’ John with Jalapeño Peppers and Cumin

Ingredients

• 1 cup black-eyed peas, soaked overnight and drained
• 1 cup long-grain white rice
• 2 cups vegetable broth
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium jalapeño peppers, seeded and diced
• 1 tsp ground cumin
• 2 tbsp olive oil

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Instructions

1. Soak the black-eyed peas overnight, then drain before use.
2. In a large pot, heat olive oil over medium heat.
3. Add the chopped onion and cook until translucent, about 3-4 minutes.
4. Stir in minced garlic and diced jalapeño peppers, and cook for 1-2 minutes until fragrant.
5. Mix in ground cumin.
6. Add soaked black-eyed peas, rice, and vegetable broth.
7. Bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes until rice and peas are tender.
8. Remove from heat and let sit for 5 minutes before fluffing with a fork.

Keywords: New Year’s Day, Hearty, Rice Dish, Main Course, Southern

Spice Rack: Cumin

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