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Hoppin' John


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  • 1 tablespoon light olive oil
  • 1 cup chopped onions
  • 2 garlic cloves minced
  • 2 cups chopped ripe juicy tomatoes with
  • 1/4 cup water (or 16-oz can diced tomatoes, undrained)
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 3 cups cooked brown rice - (abt 1 cup raw)
  • 1 can black-eyed peas - (16 oz) drained, rinsed (or 2 cups cooked - abt 2/3 cup raw)
  • Salt to taste
  • Freshly-ground black pepper to taste


Servings 4


Step 1

Heat the oil in a very large skillet or a stir-fry pan. Sauté the onions over medium heat until translucent. Add the garlic and continue to sauté until the onions are golden. Stir in the tomatoes, basil, and thyme; cook until the tomatoes have softened a bit, about 5 minutes.

Add the rice and black-eyed peas, and season to taste with salt and lots of pepper. Stir well, then simmer, covered, over low heat for 15 minutes. If the mixture seems dry, add a bit of water or cooking liquid from the peas. Serve at once.

This recipe yields 4 to 6 servings.

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