This Southern Hoppin’ John Recipe is the best Hoppin’ John Dish you will ever make. It is beautiful, colorful, easy, and absolutely incredible. This is a staple dish for my cookouts and family gatherings and everyone always returns for a plate of more.
Black-eyed Peas is one of Southern’s Soul Food’s Staples. Cook them all day in a little ham hock or bacon grease and you got yourself a delicious treat. Take your Black-eyed Peas up a notch by layering it over rice, hence the Hoppin’ John. What makes my recipe the best? I add in freshly shredded cheese, sun ripened tomatoes, green onions, and a little jalapeño. ( I usually put the jalapeño to the side for individual garnishing to be mindful for those that can’t handle a little heat.)
Now for this particular dish, I used canned Black-eyed peas. To some that is blasphemy….
And I would agree if they were served solo. But after simmering them in fat or a vegetable boullion (for the vegetarians), and adding the toppings; no one will know they aren’t homemade…. I promise. So keep it simple. Make them easy. This is an opportunity to cut corners. They are going to be soooooo good. You will thank me!
Next you are going to layer those black-eyed peas with all it’s flavorful liquid over cooked rice.
Then you shred cheese. I did say shred… This is NOT a corner to cut. That pre-shredded cheese is NOT as moist and tasty as freshly shredded cheese. It takes 5 minutes. Do it!
You will sprinkle the cheese all over those black-eyed peas….
Then you add your freshly cut sun ripened tomatoes and green onions. If you don’t have any wimps at your dinner table, add on a thinly sliced and diced jalapeño. If you do have those that can’t take the heat, have some diced jalapeño set to the side.
Now doesn’t that look good?
If you want, you could eat this all by itself…
I wish you could taste this Hoppin’ John Dish right now…. I would share if I could!
- 1 1/2 cups uncooked rice
- 3 15.5 oz black-eyed canned peas
- 1 tbs bacon fat or 1 vegetable bouillon
- 1 1/2 cup chopped tomato
- 1 cup chopped green onions
- 8 oz freshly shredded cheddar cheese
- 1 jalapeño finely diced- optional
- salt and pepper to taste
- Cook rice according to directions.
- Meanwhile, cook canned black-eyed peas in their liquid with either the bacon fat or bouillon for 20 minutes on a low simmer.
- Salt and pepper to taste.
- Layer black-eyed peas over cooked rice.
- Layer cheese over black-eyed peas.
- Layer tomatoes over cheese.
- Layer green onions over tomatoes.
- Layer jalapeño over green onions.
- Salt and pepper to taste again.