Uploaded September 2018 | Updated September 2026, 2 weeks ago
Did you know that many Southerners celebrate New Year’s Day with a simple dish of peas, pork and rice? Known as Hoppin’ John, or Carolina Peas and Rice, it is thought to bring prosperity and good luck. Hoppin’ John has its origins in the South Carolina Lowcountry and can be considered “soul food.”
In the second episode of our food diplomacy video series, Eve Felder, Managing Director of The Culinary Institute of America, Singapore, shares her favorite childhood dish with Singaporean chef Kiran Charles.
#TastyTuesday
RECIPE
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Hoppin' John by Chef Eve Felder, Managing Director of the Culinary Institute of America, Singapore
Yield: 6 servings
Ingredients
1 cup field peas dried, washed
4 cups water
2 tsp salt
4 slices bacon
Oil, canola as needed
1 cup onion, small diced
1 cup rice
Method
1. Combined washed field peas, water and salt in a 2-quart saucepan. Cook for 30-40 minutes, until very tender. Drain and measure 1.5 cups of liquid that peas were cooked in. Reserve dried peas and liquid.
2. Fry bacon in a saute pan until crispy. Reserve bacon and bacon fat. Dice crispy bacon and reserve.
3. Saute onion in bacon fat add additional oil if necessary.
4. In rice cooker combine rice, cooked field peas, pea liquid and onions.
5. Cook until liquid is absorbed and rice is tender. Approximately 20-25 minutes.
Note: Traditionally served for good luck on New Year’s Day. Hoppin' John is an accompaniment to ham and collard greens. Some families also serve a bit of corn relish or ketchup with the Hoppin' John.
Did you know that many Southerners celebrate New Year’s Day with a simple dish of peas, pork and rice? Known as Hoppin’ John, or Carolina Peas and Rice, it is thought to bring prosperity and good luck. Hoppin’ John has its origins in the South Carolina Lowcountry and can be considered “soul food.”
In the second episode of our food diplomacy video series, Eve Felder, Managing Director of The Culinary Institute of America, Singapore, shares her favorite childhood dish with Singaporean chef Kiran Charles.
#TastyTuesday
RECIPE
======
Hoppin' John by Chef Eve Felder, Managing Director of the Culinary Institute of America, Singapore
Yield: 6 servings
Ingredients
1 cup field peas dried, washed
4 cups water
2 tsp salt
4 slices bacon
Oil, canola as needed
1 cup onion, small diced
1 cup rice
Method
1. Combined washed field peas, water and salt in a 2-quart saucepan. Cook for 30-40 minutes, until very tender. Drain and measure 1.5 cups of liquid that peas were cooked in. Reserve dried peas and liquid.
2. Fry bacon in a saute pan until crispy. Reserve bacon and bacon fat. Dice crispy bacon and reserve.
3. Saute onion in bacon fat add additional oil if necessary.
4. In rice cooker combine rice, cooked field peas, pea liquid and onions.
5. Cook until liquid is absorbed and rice is tender. Approximately 20-25 minutes.
Note: Traditionally served for good luck on New Year’s Day. Hoppin' John is an accompaniment to ham and collard greens. Some families also serve a bit of corn relish or ketchup with the Hoppin' John.
