Hoppin' John

Sheri Raleigh-Yearby


Hoppin' John was originally a Low Country food before spreading to the entire population of the South. Hoppin' John may have evolved from rice and bean mixtures that were the subsistence of enslaved West Africans en route to the Americas.[12] Hoppin' John has been further traced to similar foods in West Africa,[9] in particular the Senegalese dish, thiebou niebe.[13] en.wikipedia.org/wiki/Hoppin%%27_John

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15 Min


45 Min


Stove Top


1 lb
black-eyed peas
1 c
bell pepper, diced
1 c
onions, vidalia, diced
1 c
green onion
3 can(s)
garlic, minced
3 Tbsp
olive oil, extra virgin
1 Tbsp
creole seasoning
1 lb
rice, cooked
bay leaves
1 sprig(s)
fresh thyme

Directions Step-By-Step

Place black-eyed peas into and strainer and rinse. Dice the Trinity (peppers, onions and green onions)- no celery for this one! Heat extra virgin olive oil and saute fresh seasonings until clear. Add minced garlic and cook for 2 min.
Place rice into rice cooker and add the proper amount of water.
Place rinsed peas in to a stock pot and fill with water up to 1 inch above the peas. Add 1 cup of chicken or vegetable broth. Cook on medium-high heat for 20 min. or until a low boil occurs.
Add dry seasonings to black-eyed peas, reduce heat and cook 25 more min. or until soft and tender.
Combine cooked black-eyed peas, cooked vegetables, and rice together. Serve with cornbread squares and greens!
Bon Appetit!

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Southern
Other Tag: Heirloom