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Hoppin' John

My grandma always made Hoppin' John on New Year's Day when I was growing up in Virginia. I now live in New Mexico and decided to put a spicy Southwestern spin on her recipe. It's simple and tasty, and has some heat.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course lunch/dinner
Cuisine Mediterranean
Servings 6 people
Calories 2319.4 kcal

Equipment

  • 1 Large Skillet or Dutch Oven For sautéing and combining all ingredients.
  • 1 Cutting Board
  • 1 Chef's knife
  • 1 Wooden Spoon or Spatula For stirring and sautéing.

Ingredients
  

Main

  • 2 tablespoons butter
  • 1 yellow onion chopped
  • 1 red bell pepper chopped
  • 2 small jalapeño peppers chopped
  • 2 cloves garlic minced
  • 2 cups cooked white rice
  • 1 15 ounce can black-eyed peas, drained and rinsed
  • 1 10 ounce can diced tomatoes with habaneros (such as Rotel Hot), drained
  • 4 slices cooked bacon chopped
  • salt and ground black pepper to taste

Instructions
 

  • Melt butter in a large pan over medium heat; cook and stir onion, red bell pepper, jalapeño peppers, and garlic in hot butter until onion is translucent, about 5 minutes.
  • Stir cooked rice, black-eyed peas, diced tomatoes with habanero peppers, bacon, salt, and black pepper into vegetables. Cook for 10 minutes to blend flavors, stirring frequently.

Notes

For maximum flavor, render the bacon until crisp before starting, then use some of the rendered fat along with the butter for sautéing the aromatics. This adds depth. Ensure vegetables are finely chopped for even cooking and distribution. Don't overcook the black-eyed peas; they should be tender but not mushy. Taste and adjust seasoning, especially salt and pepper, throughout the process. A splash of chicken or vegetable broth can enhance moisture and flavor during the simmering phase if it seems too dry. A garnish of fresh cilantro or green onions will add a bright, herbaceous finish.