Skip to main content
Epicurious
Cookbooks

Hoppin’ John

Recipe information

  • Yield

    serves 6 to 8

Ingredients

2 cups black-eyed peas, cooked
2 cups cooked rice
1 small onion, chopped
1 small bell pepper, chopped
Garlic powder to taste

Preparation

  1. Heat the black-eyed peas and add the rice. Add remaining ingredients and cook an additional 10 to 15 minutes. Do not overcook. This dish is best if the bell pepper and onion still have a crunch to them.

Paula Deen's Kitchen Classics
TagsSouthernAmericanSoul FoodBlack-Eyed PeaBean and LegumeVegetableRiceRice & GrainsSideDinnerDairy FreeGluten FreeNut FreeVegetarianVeganQuickEasy5 Ingredients or FewerCookbooks
Read More
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
29 Ricotta Recipes for Dinner, Dessert, and More
Put that half-full tub to use with recipes that go beyond the Italian American classics.
One-Pot Chicken Thighs With Cilantro Rice and Beans
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Speedy Chicken Stroganoff
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
31 Cashew Recipes That Go Beyond the Snack Bowl
Like Sri Lankan cashew curry and vegan stuffed shells.
Classic French Vinaigrette
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.