California Hoppin John Recipe


Preparation Time20 MinCooking Time10 Hr 0 Min
Ready In10 Hr 20 MinDifficulty LevelMedium
Health IndexHealthyServings4
VegetarianMain Ingredient


 Dried black eyed peas1 Pound
 Water2 3⁄4 Quart (2 Quarts Plus 3 Cups)
 Onion1 Medium, finely chopped
 Garlic3 Clove (15 gm), minced / pressed
 Canned diced green chiles7 Ounce (1 Large Can)
 Ground cumin2 Teaspoon
 Pepper1⁄4 Teaspoon
 Baking soda1⁄4 Teaspoon
 Chipotle chile1 (Dried / Canned)
 Short grain brown rice1⁄2 Cup (8 tbs)
 Tomatoes3 Large, peeled and chopped
 Salt To Taste

Nutrition Facts

Serving size

Calories 539 Calories from Fat 34

% Daily Value*

Total Fat 4 g6.3%

Saturated Fat 0.69 g3.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 567.5 mg23.6%

Total Carbohydrates 101 g33.7%

Dietary Fiber 17.4 g69.5%

Sugars 6.8 g

Protein 31 g62.4%

Vitamin A 29.8% Vitamin C 69.6%

Calcium 16.2% Iron 72.9%

*Based on a 2000 Calorie diet


Rinse and sort through peas.
In a deep 3 1/2- to 4-quart pan, bring 2 quarts of the water to a boil over high heat.
Add peas.
Let water return to a boil; then boil, uncovered, for 2 minutes.
Remove pan from heat, cover, and let stand for 1 hour.
Drain and rinse peas, discarding cooking water.
In a 3 1/2-quart or larger electric slow cooker, combine onion, garlic, green chiles, cumin, pepper, baking soda, and chipotle chile.
Stir in peas; pour in remaining 3 cups water.
Cover and cook at low setting until peas are tender to bite (9 to 10 hours).
Remove and discard chipotle chile; stir in rice and tomatoes.
Increase cooker heat setting to high; cover and cook until rice is tender to bite (45 to 55 more minutes).
Season to taste with salt.
Serve in wide, shallow bowls.