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Skillet Hoppin' John - Southern Black Eyed Peas and Rice

My family's traditional Skillet Hoppin' John with additional options for vegan / vegetarian versions.

Course Main Course, Side Dish
Cuisine Southern
Keyword beans and rice, Hoppin John
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 -8 servings
Calories 430 kcal


  • 2-3 strips uncooked bacon, chopped into bite sized pieces *See notes for VEGAN/VEGETARIAN OPTION
  • 2 Tbs butter, melted
  • 1 large onion, diced
  • 2 large cloves garlic, crushed
  • 2 15 oz cans black eyed peas, drained and rinsed (option: cook dried beans ahead of time)
  • 1 3/4 cups chicken broth *See notes on cooking liquid
  • 1 cup uncooked long grain brown rice
  • 1 tsp salt
  • 1/8 tsp crushed red pepper
  • rosemary to taste
  • thyme to taste
  • tabasco to top


  1. Add chopped, uncooked bacon pieces to a sauté pan and cook until crispy.

  2. Add butter to the pan, melt and add in the onion. Saute until onion is soft, adding garlic for the last minute or so of cooking.
  3. Stir in black eyed peas, chicken broth, rice, salt, 1/8 tsp crushed red pepper, thyme and rosemary.
  4. Bring mixture to a boil; cover and simmer 40- 45 minutes or until all the liquid is absorbed and rice is tender.
  5. Let sit 10 minutes then fluff it all up with a fork and enjoy!
  6. Top with a dash of tabasco or your favorite hot sauce!


*Some rice brands may require a bit more/less liquid. Always check your package and adjust as necessary. Mine said 2 cups, but I find that's too much so I reduce it to 1 3/4 cups.


This can easily be made into a vegan hoppin' john recipe with these easy substitutions:

  1. Substitute smoky tempeh for the bacon.
  2. Use vegetable stock instead of chicken stock.
  3. Use non-dairy butter.
Nutrition Facts
Skillet Hoppin' John - Southern Black Eyed Peas and Rice
Amount Per Serving (1 g)
Calories 430
* Percent Daily Values are based on a 2000 calorie diet.