Tradition says that if you serve black-eyed peas on the first day of the year, it will bring you good fortune all year long.  A big batch of Hoppin John will hopefully bring fortune to each of us as well.  I can not guarantee fortune but I do know this recipe will certainly bring warmth to your kitchen and your belly.

Hoppin' John

Happy (almost) New Year!  No fancy post here.  No recap of 2012;  we love all our recipes *smile*  Just genuine gratitude.  We wanted to take a moment to say we have enjoyed spending the year together in this virtual world.  As we begin the journey into a new year, we wanted to wish each and every one of you a year filled with love, joy, and prosperity.  This week at The Back Burner we will be sharing black-eyed pea recipes, and Hoppin’ John just happens to be one of our favorites.  We even enjoy it throughout the year.

Hoppin John

*serves 6 – 8


  • 1 tablespoon olive oil
  • 1 medium yellow onion, minced
  • 3 garlic cloves, minced
  • 1 tablespoon Zatarain’s creole seasoning (
  • 1 pound collard greens, stems removed, washed, dried and sliced thinly
  • 1/2 red pepper, small dice
  • 1/2 pound bacon, minced
  • 1 12 ounce package frozen black-eyed peas
  • 1 1/2 cups long grain brown rice
  • 3 cups chicken stock
  • 5 green onions, finely minced

How To:

  1. In a large dutch oven, heat the olive oil over low heat.
  2. Add the onion and cook, stirring occasionally, until soft, about 3 minutes.
  3. Add the bacon and cook, stirring often to prevent sticking, for 5 minutes.
  4. Add the red pepper and cook, for 3 minutes.
  5. Add the garlic, stir and cook for 1 minute.
  6. Add the collard greens and the Zatarain’s seasoning, stirring, until the greens are wilted, about 3 minutes. Remove the greens and put into a bowl. Set aside.
  7. Add the rice to the dutch oven, stir and cook for 1 minute.
  8. Add the chicken stock, bring to a simmer. Reduce the heat to low and cook, covered until the rice is slightly tender and the liquid is almost absorbed, about 30 – 40 minutes.
  9. Stir in the greens and black-eyed peas, and cook over low heat for 15 minutes. Stirring often to prevent sticking.
  10. Garnish with the green onions.
  11. Serve.
  12. Eat.




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