All Simple Vegetable Recipes


Hoppin John

Hoppin John


This is a traditional down-home Southern dish that is meant to be eaten on New Year's Day-along with collard greens-to ensure good luck for the rest of the year. It's made of black-eyed peas mixed with rice, and besides being delicious and filling, it has the added benefit of providing a great deal of protein.


It usually starts with dried black-eyed peas which cook down to a mushy consistency that blends well with the rice, but canned peas are faster and just as good, if a touch firmer. The red chili flakes are a traditional touch, and if you use the larger amount, your Hoppin' John will have a zesty bite.


Try serving with spinach, instead of collard greens, and a salad of fresh tomatoes and sliced onions, dressed with olive oil and vinegar.


Serves 3 to 4

  • One 16-ounce can black-eyed peas

  • 1 1/2 cups raw rice

  • 3 cups water

  • 1 teaspoon salt

  • 1/4 to 1/2 teaspoon red chili flakes

  1. Drain the beans and put them in a large saucepan. Add the remaining ingredients and stir.

  2. Bring to boil over high heat, then cover and reduce heat to medium-low.

  3. Cook for 20 minutes, without stirring, until the water has been absorbed and the rice is tender. Fluff with a fork and serve.

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