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.
A Better Eggplant Parmesan
The secret to flavorful, never-greasy eggplant parm? Brine the eggplant first.
The Most-Saved Recipes on Bon Appétit This Week
Like crispy gnocchi caprese and raspberry—brown butter skillet cake.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
The Most-Saved Recipes in the Epicurious App in July
Like hot honey chicken with peaches and a dirty martini spritz.
Pear Tarta De Santiago
Just as great with coffee for breakfast as it is with amaro for dessert.
Classic French Vinaigrette
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Kimchi Tuna Melts
Chopped kimchi and soy sauce transform mellow tuna salad into your new favorite riff on the classic diner sandwich.