If you’ve never had Hoppin John, that classic Southern dish with a funny-sounding name, then you’re in for a treat.
This easy canned Hoppin John recipe may cut a few corners, but it’s still a flavorful and filling meal that’s perfect for busy weeknights.
Often eaten on New Year’s Day for good luck, Hoppin John is typically made with black-eyed peas, rice, and smoked pork.
The origins of the recipe can be traced back to enslaved people from Africa who grew the peas in small gardens on rice plantations in South Carolina. Hoppin John made its first appearance in a recipe book called “The Carolina Housewife” in 1847.
While there are loads of “authentic” recipes for Hoppin John, this recipe focuses on simplicity and keeping the dish vegetarian (depending on what kind of stock you end up using).
Authentic Hoppin John also features about a 1/4 pound of bacon to add additional flavor. But, I prefer not to include it to make the dish healthier.
Don’t want to soak peas overnight? Use canned black-eyed peas instead. Short on time? Skip the 20-40 minute rice cooking time and opt for Minute Brown Rice instead. Don’t feel like chopping onions, celery, or carrots? Buy pre-chopped.
This Hoppin John recipe cuts all the right corners without sacrificing flavor, making it a delicious and easy meal for those times when you want a healthy meal but you’re too tired to cook.
How to Make This Easy Canned Hoppin John Recipe
Cook wild rice blend (or brown rice) according to package instructions. Substitute chicken or vegetable stock for water in the recipe instructions to give extra flavor.
While rice is cooking, in a large skillet, heat olive oil over medium-high heat, add garlic then cook for about 30 seconds or until fragrant. Toss in chopped onion, celery, and grated carrots and sauté about 5 minutes until onions are translucent.
Add remaining ingredients and bring to a boil. Then reduce heat to medium. Simmer for 22 minutes, stirring occasionally.
Add in the previously cooked rice, increase heat to medium-high then cook an additional 5-8 minutes to reduce excess liquid.
Remove from heat, let rest for 5 minutes, then serve.
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Easy Canned Hoppin John Recipe
- Prep Time: 20 minutes
- Cook Time: 45
- Total Time: 1 hour 5 minutes
- Yield: 4 – 6 servings 1x
- Category: Main Dish or Side
- Method: Stovetop
- Cuisine: Southern
Description
This easy canned Hoppin John recipe cuts all the right corners without sacrificing flavor, making it a deliciously easy meal for busy weeknights.
Ingredients
For the Pea Mixture
2 tablespoons olive oil
2 tablespoons of butter
6 cloves garlic, minced
2 med to large sweet onions, chopped
1 cup celery, finely chopped
1 large carrot, shredded
2 (16 oz) cans of black-eyed peas, drained and rinsed
2 cups of chicken or vegetable stock
16 oz can of chopped tomatoes, with juice
1 teaspoon salt
1/2 teaspoon black pepper
For the Rice
2 cups wild rice blend (or Minute brown rice)
3 cups chicken or vegetable stock (estimated – follow the cooking directions from your selected rice)
Instructions
- Cook wild rice blend (or brown rice) according to package instructions. Substitute chicken or vegetable stock for water in the recipe instructions to give extra flavor.
- While rice is cooking, in a large skillet, heat olive oil over medium-high heat, add garlic then cook for about 30 seconds or until fragrant. Toss in chopped onion, celery and grated carrots and sauté about 5 minutes until onions are translucent.
- Add remaining ingredients and bring to a boil. Then reduce heat to medium. Simmer for 22 minutes, stirring occasionally.
- Add in the previously cooked rice, increase heat to medium-high then cook an additional 5-8 minutes to reduce excess liquid.
- Remove from heat, let rest for 5 minutes, then serve.
Nutrition
- Calories: 460 per serving
Tried this recipe? I would love to hear from you! If you have a moment, please leave a star rating and drop me a comment below.
Looking for more Southern comfort food? Check out this recipe for the Best Ever Fried Green Tomato Appetizer Stack with Pimento Cheese, Gulf Crab, & Remoulade.
