Hoppin’ John (American Black Eyed Peas and Rice)

Hoppin’ John (American Black Eyed Peas and Rice) by DK on Jan 3, 2014

Lobia recipe | Lobia Pulao recipe | Pulao recipes | Black eyed peas and Rice recipe

I have always been curious about traditions around the world esp. the food (duh!). While I am content following my own ( trust me, that takes so much energy by itself), I am open to imbibing the values and practices that seem familiar and are in the same lines as mine. I feel that the world boundaries thin when the language is food. I am sure you have come across many instances when a new country has a familiar dish you grew up eating. You see few nuances but essentially its the same thing. Hoppin' John comes under this category for me.

Hoppin' John is an old Southern dish, popular in South Carolina. The preparations vary quite a bit. Few recipes suggest cooking the peas and rice separately and then mixing it (or serving it) together. But I prefer doing it this way for no special reason. The tradition dictates that this be eaten as a part of New Year's Day meal since Black eyed peas is believed to bring good luck. Even better if you could pair it with side dish made using collard greens (or Turnip or Mustard). A warm slice of cornbread would complete this "lucky" picture. Why these ingredients? " Peas for pennies, greens for dollars, and cornbread for gold.”

I remember eating Lobhia (Hindi term for Black eyed peas) cooked with Indian spices and mixed with steamed rice for lunch many a days. Hence this Hoppin John finds itself welcome on my palate. I was cooking for people with hearty appetite hence this quantity but do adjust according to your needs. The spices and the amounts are relative to the consumer hence adjust it accordingly. Its not specific though the end result is extremely hearty. I cannot vouch for the luck factor, but I can guarantee you feeling fulfilled, content and happy after this meal. To me that defines "Luck" any day :)

Cook time: 1 to 2 hours
Prep time: 8 hours to 1 day
Serves: 6 people
Yields: Makes enough to serve 4-6 people depending on the rest of the course

Ingredients

2 cups dried Black Eyed Peas
1-2 Bay Leaf
3-4 Garlic cloves
1 tsp dried Thyme
1-1/2 cups Long Grained Rice
1 tbsp Butter (or Oil)
1 med-large Onion, chopped
1 Celery,chopped
1 Bell Pepper, any color, chopped
1 tsp Smoked Paprika or to taste, see Tips
Salt and Pepper to taste

Tips

1. Paprika: I use it to substitute the smoky taste from the Ham Hocks that's traditionally used in Hoppin' John. Adjust the amount as per your liking.

Method

1. Soak the Black eyed peas overnight. Though these peas don't really need soaking, I do it for easy digestion as well as quick cooking.

2. Drain the peas well.

3. Take a large pan. Add the peas, 6 cups of water (or vegetable stock if you like), bay leaf, dried thyme and garlic.

4. Bring it to a boil and then in low heat cook for around 40 minutes, covered with a lid.

5. While that's cooking, clean the rice and soak it in some cold water.

6. I do this to help rid of some starch in the rice helping it to retain the shape and stay separate when cooked. Set aside.

7. Check the peas. You know its done when its soft but yet retains the shape.

8. You should be able to press it. You don't want it to be a mush You can at this point remove the bay leaves (and garlic if you like).

9. In another skillet, heat up some oil/butter and saute the onion and celery along with salt and pepper.

10. Then add the rice and give it a quick stir.

11. When aromatic and toasty,

12. add the bell peppers. Stir for another 2 minutes. I do this just to add more flavor to the rice.

13. Now add the toasted rice to the black eyed peas.

14. give it stir, until combined.

15. Close with a lid and let it cook for another 10-15 minutes in low flame

16. or until the rice cooks through.

Serve it hot. Any bottled hot sauce should work, but I prefer mine with Sriracha :)

Filed Under these categories

Recipe Reference

my kitchen notes : put together from various online sources

Indian Sprouted Ragi and Black eyed peas Cutlet recipe

Sprouted Ragi & Black Eyed Peas Cutlets By DK on Jan 21, 2010

Spiced Black Eyed Peas By DK on Apr 7, 2010

Black Eyed Peas (cowpeas) and Potato curry By DK on Feb 5, 2009

Moros y Cristianos Recipe | Cuban Black Beans and Rice Recipe

Moros Y Cristianos (Cuban Black Beans & Rice) By DK on Sep 14, 2018

Khasta Kachori Recipe ( Moong Dal Kachouri, Peas and Pyaz Kachoudi)

Kachori (Khasta, Pyaz & Peas ) By DK on Feb 15, 2010

Homemade Ginger Garlic Paste Recipe | Easy Ginger Garlic Paste Recipe OPOS Method

Easy 8 min Ginger Garlic Paste ( OPOS® method) By DK on Nov 22, 2017

I love to hear from you! I read each and every comment, and will get back as soon as I am able to.

Did you try this recipe? Please share your feedback!

You need to login to share feedback. Use one of the following to login.

Upload Your Recipe Photos

9 Comments

By Sheila on Nov 21, 2017

I'd like to be able to print this like a recipe card.

One of our website updates completely ruined quite a number of features unfortunately :(. Hopefully we will get around to fixing them soon. Thank you for letting us know Sheila --DK

By Amelie on Apr 13, 2015

Thanks for this recipe! First time I made this it was a hit with the younger ones. I felt it was missing a little something, but I love lots of flavour and spice in my food. I've made this quite a few times now and I usually add in a chili pepper, some cumin and finish off with some fresh cilantro. Sooo good! Sometimes I add some tomatoes as well (either fresh or canned). I love how versatile this recipe is, thanks again! :mrgreen:

By maryam on Oct 13, 2014

Why eat at lunch time

By Shelly on May 31, 2014

I have a super easy fast way of preparing this and we call in lobia pulao. I usually make it in the morning for kids school lunch. Having soaked the lobia overnight, it cooks in the pressure cooker together with rice in one whistle. I add a cubed potato or diced carrot, crushed tomato, ginger, chillies, some whole spices like cumin and cinnamon, salt turmeric and so on. All ingredients in the pot, then cover with hot water. Bring to boil, close the cooker, and voila! No frying of anything. Coconut oil or ghee is nice drizzled on top along with a heap of coriander leaves and lemon juice.

By Tonya on Mar 4, 2014

Am I missing how much water to add between step 14 and 15? I would love to try this recipe. :wink:

I havent added any additional water except at Step 3 which was 6 cups.--DK

By Benny on Feb 23, 2014

Hi DK, I wanted to ask you if it is possible to pressure cook the beans instead of cooking it in a pot, to hasten the process. Would it interfere with the taste and texture of the dish?

I don't see why not. I think it would work provided the water is not less or more.--DK

By Juliette on Jan 13, 2014

This dish is just like what we call 'waakye/waache' in Ghana but it is just the rice and peas.I will try out your recipe soon. Thanks

By Amazing IDentity Cards on Jan 4, 2014

The Image itself says the amazing YUMMY of the Meal. Thanks a lot to you. :-P

By Siri on Jan 3, 2014

Yay! The rice looks super. Red bell peppers is a nice addition. Lucky or not, I love (unlike Srini) black eyed peas anytime. :) May this coming year be a healthy one and a time when all your dreams would come true.