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Traditional Hoppin John Recipe Video
|Black eye peas||1 Pound|
|Canola oil||2 Tablespoon|
|Onion||1 Cup (16 tbs), diced|
|Bell pepper||1 Cup (16 tbs), diced|
|Celery||2 Cup (32 tbs), diced|
|Vegetable stock||6 Cup (96 tbs)|
|Rotel tomatoes||1 Can (10 oz)|
|Jalapeno||1 Medium, deseeded and diced|
|Ground thyme||1⁄2 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|Cajun seasoning||1 Teaspoon|
|Sausage||2 , cooked (Any variety)|
|Long grain white rice||2 Cup (32 tbs)|
|Green onions||1⁄2 Cup (8 tbs), chopped|
Calories 649 Calories from Fat 116
% Daily Value*
Total Fat 13 g20.1%
Saturated Fat 2.9 g14.4%
Trans Fat 0.1 g
Cholesterol 15.8 mg
Sodium 942.7 mg39.3%
Total Carbohydrates 106 g35.2%
Dietary Fiber 12.9 g51.6%
Sugars 4.6 g
Protein 27 g53.5%
Vitamin A 16.5% Vitamin C 51%
Calcium 13.5% Iron 51.7%
*Based on a 2000 Calorie diet
1. The night before cooking Hoppin John, soak the dry black eye peas in a bowl of water. Cover and set aside until you are ready to cook.
2. Next day drain the peas in a colander.
3. Slowly cooked some sausages on the grill the night before.
4. In a 6 quart pot, heat the canola oil on medium-high heat.
5. Saute the onion, bell pepper, garlic and celery for a few minutes so that the vegetables are wilted.
6. Add the vegetable stock and stir for a while.
7. Next add the Rotel tomatoes, seasonings, jalapeno, black eye peas and the sliced up sausages.
Make sure the mixture is covered with water.
8. Bring to a boil. Cover and lower the heat to medium-low. Simmer for 1 1/2 hours stirring occassionally.
9. Meanwhile, cook the rice according to package directions.
10. Spoon out a couple spoonfuls of black eye peas in a bowl and smash with a fork. This will act as a thickener for the Black Eye Peas gravy.
11. Pour back in the pot and stir and let it simmer for some more time till it thickens.
12. Spoon out some rice in a deep bowl. Ladle on the Hoppin John and garnish with some chopped green onions.