Hoppin' John

Hoppin' John

We love this New Year's dish staple with creamy, buttery black-eyed peas and steamed rice. PS: It's also delicious any other time of the year, too.




1 cup black-eyed peas, soaked overnight, drained and rinsed (we used Llano Seco black-eyed peas)

1 tablespoon olive oil

1 onion, chopped (white or yellow)

1 green bell pepper, chopped

3 celery stalks, sliced

2 garlic cloves, diced

3 cups vegetable, chicken or beef broth (we used 1/2 beef and 1/2 chicken)

bay leaf

1/2 teaspoon fresh thyme, removed from stems and minced

1/4 teaspoon cayenne pepper

2 cups steamed white rice

2-3 green onions, sliced

salt and pepper to taste



Soaking the beans overnight not only reduces the cooking time, but results in a more evenly-cooked bean.

In a large pot, heat the olive oil over medium-high heat. Add the onion, bell pepper, celery and garlic and cook 4-5 minutes, until softened. Add the beans, broth, bay leaf, thyme and cayenne and bring to a boil. Reduce heat to a simmer and cook 25-30 minutes, or until the beans are soft. Season to taste with salt and pepper if needed.

Serve over steamed white rice and garnish with green onions. (Hot sauce would be good, too)


vegetable plate

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