This easy canned Hoppin John recipe cuts all the right corners without sacrificing flavor, making it a deliciously easy meal for busy weeknights.

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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)

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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.