Hoppin John Recipe


Health IndexAverageCuisine


 Dried black eyed peas3 Cup (48 tbs), sorted
 Water/Unsalted chicken stock4 Cup (64 tbs)
 Yellow onion1 Medium, chopped
 Crushed garlic1 1⁄2 Teaspoon (Fresh)
 Dried sage1 1⁄2 Teaspoon
 Chicken bouillon granules/Vegetable bouillon granules / 8 ounces lean ham, diced2 Teaspoon
 Ground black pepper1⁄4 Teaspoon
 Ground cayenne pepper1⁄4 Teaspoon
 Finely chopped tomato1 Cup (16 tbs)
 Finely chopped scallions1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1942 Calories from Fat 103

% Daily Value*

Total Fat 12 g18.9%

Saturated Fat 3.4 g17.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 335.3 mg14%

Total Carbohydrates 346 g115.4%

Dietary Fiber 66.2 g264.7%

Sugars 11.2 g

Protein 129 g257.5%

Vitamin A 72.6% Vitamin C 103%

Calcium 69.3% Iron 312.4%

*Based on a 2000 Calorie diet


1. Place the black-eyed peas in a 4-quart pot, and add 2 1/2 quarts of water. Cover and soak for 4 hours or overnight. (Place the pot in the refrigerator if soaking for more than 4 hours.) When you are ready to cook, drain off the soaking water and return the peas to the pot.
2. Add all of the remaining ingredients, except for the toppings, to the pot, and bring the mixture to a boil over high heat. Lower the heat, and cover and simmer for 45 minutes to an hour, or until the beans are tender and the liquid has thickened. Stir occasionally, and add more water if needed. (The liquid should barely cover the peas.)