Easy One-Pot Hoppin’ John
This one-pot Hoppin’ John is an easier version of the classic Southern dish, using canned black-eyed peas for a faster recipe that still has all the delicious flavors!
Yield: 4 servings
Ingredients
- 4-5 slices bacon, I prefer thick cut
- 1 small yellow onion, chopped (about 1 cup)
- 1 small green pepper, chopped (about 1 cup)
- 1 jalapeño pepper, minced
- 2 cloves garlic, minced
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 ¼ cups brown rice, see notes
- 2 ½ cups low-sodium chicken broth
- 1 (15 oz.) can black-eyed peas, drained and rinsed
- Optional toppings: Hot sauce, sliced green onions, shredded cheddar cheese
Instructions
- Heat a large pot (such as a Dutch oven) over medium heat and add bacon.
- Cook, turning occasionally, until bacon is cooked through and crispy, about 10 minutes. Remove to paper towels to drain, then crumble and reserve. (You can prep the remaining ingredients while the bacon is cooking.)
- In the same skillet with the bacon grease, add the onion, green pepper, jalapeño, garlic, salt and pepper. Stir and cook until softened, about 5 minutes.
- Add the brown rice and stir well to get it coated in the oils. Add the chicken broth to the pan and bring to a boil. Cover, reduce heat and simmer 45-50 minutes, until the rice is cooked through.
- Stir in the black-eyed peas until warmed through.
- Serve with reserved crumbled bacon, along with any additional optional toppings and enjoy!
Notes
Dried beans: This is a quick and easy version using a can of black-eyed peas. If you have dried black-eyed peas, I recommend cooking them separately and then proceeding with this recipe.
Other beans: You could also substitute field peas or crowder peas for the black-eyed peas in this recipe. Even pinto beans would work, but that’s straying a little from the original.
Rice: I use brown rice because we love some whole grains in our house. You could easily substitute regular long-grain white rice in this recipe. It’ll cut the cooking time down to about 20 minutes for that portion of the recipe. (Just check to make sure your rice is cooked through.)
Serving: This goes great with a side of collards, like my quick Southern collard greens with bacon.
Leftovers: Once cooled, leftovers can be stored in a covered container in the refrigerator for up to 4-5 days. Reheat in the microwave until warmed through.
Fun fact: Leftover Hoppin’ John, on the day after New Year’s, is called “Skippin’ Jenny,” and meant to symbolize frugality and the opportunity for prosperity in the new year.
Video
Nutrition
Serving: 1serving | Calories: 262kcal | Carbohydrates: 36g | Protein: 15g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Cholesterol: 14mg | Sodium: 635mg | Fiber: 7g | Sugar: 4g
Tried this recipe?Leave a comment below or follow me on Instagram @familyfoodonthetable and tag me in your photo!
