Hoppin' Juan (Vegetarian)

Hoppin' Juan (vegetarian)

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Modified from a recipe in 'El Paso Chili Company's Texas Border Cookbook'. The most drastic change was serving the rice and beans separately to make a meal-in-a-bowl instead of combining. It makes for a much better presentation in my opinion. Serve flour tortillas or corn bread on the side. The black-eyed peas can be cooked the day before to save time. Carnivores can add ham hock to the black-eyes peas or garnish with crispy bacon bits. The black-eyed peas were soaked overnight, cooked in a crock pot all day with two fresh bay leaves, drained then seasoned.


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6 (approximately)
20 Min
30 Min
Stove Top


  • 3-4 c
    cooked texmati rice or long grain white basmati rice (plain long white rice will work)
  • 1 1/2 c
    dried black eyed peas, rinsed
  • 1-2
    fresh bay leaves
  • 2
    garlic cloves, peeled and minced
  • 1 tsp
    ground cumin
  • ·
    salt, to taste
  • 1 tsp
    ground chipotle powder

  • ·
    fresh cilantro, chopped
  • ·
    green onions, thinly sliced
  • ·
    red wine vinegar or lime wedges
  • ·
    fresh tomato slices
  • ·
    greens (arugula or spinach leaves probably work best)
  • ·
    white onion, peeled and diced
  • ·
    sliced avocados
  • ·
    fresh chili peppers, sliced or minced

How to Make Hoppin' Juan (Vegetarian)


  1. Cook the rice and set aside.
  2. While the rice is cooking, prep the ingredients for the rice and bean bowls.
  3. Season the cooked and drained black-eyed peas with the garlic, salt, chipotle powder and cumin powder. Stir.
  4. To serve: Arrange greens in a serving bowl, add a scoop of the cooked rice, followed by black-eyed peas and the garnishes.
  5. ¡Buena suerte!

Printable Recipe Card

About Hoppin' Juan (Vegetarian)

Course/Dish: Other Main Dishes
Main Ingredient: Beans/Legumes
Regional Style: Mexican
Dietary Needs: Vegetarian

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