What beans are used in the Southern dish Hoppin' John?

Hoppin’ John traditionally uses black-eyed peas. The Southern rice-and-peas dish is commonly made with black-eyed peas, rice, onion, and pork such as bacon, ham hock, or fatback.

The dish is strongly associated with South Carolina’s Lowcountry and with Gullah foodways. Its history reflects the blending of West African, African American, and Southern ingredients and cooking techniques. Early references to versions of the dish appear in 19th-century writings, including an 1838 mention and a recipe published in 1847.

Black-eyed peas are the usual choice across much of the South, but regional variations exist. South Carolina Lowcountry cooks may use Sea Island red peas or field peas instead. Those variations do not make pinto, kidney, or black beans the standard answer for a general trivia question.

Hoppin’ John is especially famous as a New Year’s dish. The peas symbolize coins or prosperity, while collard greens are associated with money and cornbread with gold. Leftovers eaten on January 2 are sometimes called “Skippin’ Jenny,” a tradition linked with frugality and hopes for greater prosperity.