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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.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 -8 servings
Calories 430 kcal
Ingredients
- 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
Instructions
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Add chopped, uncooked bacon pieces to a sauté pan and cook until crispy.
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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.
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Stir in black eyed peas, chicken broth, rice, salt, 1/8 tsp crushed red pepper, thyme and rosemary.
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Bring mixture to a boil; cover and simmer 40- 45 minutes or until all the liquid is absorbed and rice is tender.
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Let sit 10 minutes then fluff it all up with a fork and enjoy!
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Top with a dash of tabasco or your favorite hot sauce!
Notes
*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.
*VEGAN HOPPIN' JOHN OPTION:
This can easily be made into a vegan hoppin' john recipe with these easy substitutions:
- Substitute smoky tempeh for the bacon.
- Use vegetable stock instead of chicken stock.
- 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.