Hopping John

Name: Hopping John
Prep time: 15 min
Cook time: 65 min
Total time: 80 min
Yield: 6 servings
Cuisine: American
Ingredients: 4 slices bacon, diced; 1 medium yellow onion, diced; 2 celery stalk, diced; 1 medium green bell pepper, diced; 3 garlic cloves, minced; 8 oz smoked ham, diced; 1 lb dried black-eyed peas, soaked; 4 cups low-sodium chicken broth; 1 tbsp Cajun seasoning; 1 cup long-grain white rice, uncooked

A traditional Southern dish of seasoned black-eyed peas, rice, and savory pork simmered together with aromatics.

80 minEasyServes 6420 cal/serving

AmericanDinnerStovetopHigh FiberGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeAlcohol-FreeCorn-Free

Ingredients

4 slices bacon, diced
1 medium yellow onion, diced
2 celery stalk, diced
1 medium green bell pepper, diced
3 garlic cloves, minced
8 oz smoked ham, diced
1 lb dried black-eyed peas, soaked
4 cups low-sodium chicken broth
1 tbsp Cajun seasoning
1 cup long-grain white rice, uncooked

Instructions

1

Render 4 slices diced bacon in a large Dutch oven over medium heat until crispy, then remove bacon and keep grease in pot.
2

Add 1 medium diced yellow onion, 2 diced celery stalk, and 1 medium diced green bell pepper to the pot and saute for 5 minutes until soft.
3

Stir in 3 minced garlic cloves, 8 oz diced smoked ham, and 1 tbsp Cajun seasoning, cooking for 2 minutes until ham reaches an internal temperature of 145°F.
4

Add 1 lb soaked dried black-eyed peas and 4 cups low-sodium chicken broth, bring to a boil, then cover and simmer over low heat for 40 minutes until tender.
5

Stir in 1 cup uncooked long-grain white rice, cover, and simmer for another 20 minutes until rice is cooked and broth is absorbed.

Questions

How long does Hopping John keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Hopping John?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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