Paula Deen Hoppin’ John

Paula Deen Hoppin' John takes 20 minutes and black eyed peas, rice and a crunchy mix of onion and red bell pepper to make a quick Southern side dish. Try this easy New Year's black eyed peas recipe for potluck tables, cookouts or Sunday dinner, since it's one-skillet and uses cooked rice.

Cook the peas and rice only 10 to 15 minutes, because the onion and red bell pepper should still have some crunch. Go longer and everything turns soft and mushy instead of bright and textured.

Paula keeps it simple with just butter, garlic powder and her House Seasoning, so there is no bacon or ham to cook first. Starting with cooked rice and cooked peas also means the whole dish comes together in one skillet in about 20 minutes.

Paula Deen Hoppin' John

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Course: Side DishCuisine: American, SouthernDifficulty: Easy

Servings

10

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

110

kcal

Black eyed peas and rice mingle with buttery onion and red bell pepper that still have a bit of snap. Each spoonful comes out light, savory and easy to season to taste.

Ingredients

• fresh parsley
  

• Paula Deen's House Seasoning
  

• to taste garlic powder
  

• 2 cup cooked rice
  

• 1 small chopped onion
  

• 1 small chopped red bell pepper
  

• 2 cups cooked black eyed peas
  

• 2 tablespoons Butter
  

Directions

• Melt the butter: Melt 2 tablespoons butter in a large skillet over medium heat. Let it foam up a little so the vegetables go into a hot, buttery pan.
• Cook the vegetables: Add 1 small chopped onion, 1 small chopped red bell pepper and garlic powder to taste to the skillet. Cook for 5 minutes, stirring now and then, so they soften slightly but keep some bite.
• Add peas and rice: Stir in 2 cups cooked black eyed peas and 2 cups cooked rice. Cook for another 10 to 15 minutes, until everything is hot, and don't overcook it because the onion and pepper are best with a little crunch.
• Season and garnish: Add Paula Deen's House Seasoning to taste and stir it through. Then top each serving with a sprig of fresh parsley.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, OXO wooden spoon set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use canned black eyed peas?

Yes, canned peas work well here because the recipe only needs them cooked and ready to heat. Drain and rinse them first so the dish doesn't turn out gummy or too salty.

How do I keep the rice from getting mushy?

Use rice that is already cooked and cooled, since it holds its shape better in the skillet. Then stir gently and stay within the 10 to 15 minutes, because longer cooking breaks the grains down.

Can I make Hoppin' John ahead of time?

You can cook it a day ahead and keep it covered in the fridge. Reheat it in a skillet with a small pat of butter, though the onion and pepper will lose some of their crunch.

What can I use if I don't have House Seasoning?

A mix of salt, black pepper and garlic powder gets you close, since that is the base of her blend. Add a little at a time and taste as you go.

Why is Hoppin' John eaten on New Year's Day?

In the South it is a New Year's tradition meant to bring good luck for the year ahead. The black eyed peas are said to stand for coins, so many cooks serve it with greens for extra luck.