Could anyone else use a little luck this year? How about a fast, healthy dinner? If your answer to either question is a resounding yes, then this Hoppin’ John recipe is for you!
A savory, smoky mix of black eyed peas, rice, and greens, Hoppin’ John is a traditional New Year’s Day meal in the South.
It’s also easy to make, richly flavored, and, if you follow this particular healthy vegetarian Hoppin’ John recipe, includes every food group in a single meal.
Now, I am not going to pretend that this is a traditional Southern style Hoppin’ John recipe.
BUT considering how tasty it turned out, that it’s filled with healthy ingredients, and that it can be on your table in minutes instead of hours, I’m feeling very comfortable with this weeknight adaptation.
With oodles of colorful veggies, protein-packed beans, and whole-grain brown rice, this dish will warm you and nourish you from the inside out.
5 Star Review
“This was excellent! WOW! I did everything to a T, but I doubled it to share. Really, really good! Thank you for a great veggie change! Yummmmm!”
— Janice —
What Does Hoppin’ John Mean?
Hoppin’ John is a simple but rich pea, rice, and pork dish often called Carolina Peas and Rice.
While there are several debated meanings of the actual words “Hoppin’ John,” the most commonly accepted explanation is that it is a corruption of the French phrase pois à pigeon, which means “pigeon peas.” Like much else about this recipe, however, plenty of people disagree with that idea too.
My conclusion: We will always be debating why it is called Hoppin’ John. Let’s do so over a shared plate of this fragrant, soul-satisfying meal, shall we?
Hoppin’ John History
- The first Hoppin’ John recipe appeared inThe Carolina Housewife in 1857 and called for one pint of rice, one pint of peas, and one pound of bacon. Today, there are many variations of the recipe, now including this one.
- Hoppin’ John is traditionally served with collard greens, whose green color symbolizes wealth.
- The black eyed peas are symbolic of coins (more good fortune), and an actual coin is sometimes added to the pot. This is where eating black eyed peas on New Year’s came from.
The Easiest Vegetarian Hoppin’ John
Seeking a Hoppin’ John recipe that would be healthy and weeknight friendly, I took a few departures from the traditional version to create a vegetarian version that has the spirit of the original but with a shorter prep time and more complete nutritional profile.
The Ingredients
- Vegetables. Bell peppers, celery, and carrots make this dish exceptionally colorful and delicious. Each one has its own unique health benefits and adds texture.
- Spices. While this is not a spicy Hoppin’ John recipe, the smoked paprika, chili powder, and cayenne pepper make this dish ultra flavorful. A generous spoonful of smoked paprika offers the same addictive, smoky flavor as bacon. YUM!
- Kale. Collard greens are swapped for kale in this version of the recipe. It cooks more quickly and has oodles of nutritional benefits.
- Black-Eyed Peas. Despite their name, black eyed peas are not peas at all (tricky!). They belong to a family called “pulses,” a group that includes other stellar healthy ingredients such as chickpeas, lentils, dry peas, and many beans. In addition to their ties to good fortune, black eyed peas are healthy. They’re rich in fiber and protein.
Recipe Tip!
Rather than fuss with soaking dried black eyed peas for hours, swap canned blacked eyed peas. Be sure to rinse and drain them before adding them to the recipe.
- Fire-Roasted Tomatoes. Smoky, deep flavor in the convenience of a can.
- Brown Rice. In place of the more classic Carolina gold rice, I used whole-grain brown rice in this recipe.
The Directions
- Sauté the vegetables and garlic in oil.
- Stir in the spices. Add the kale.
- Add the peas and tomatoes.
- Stir and cook until heated through.
- Serve with rice and ENJOY!
Storage Tips
- To Store. Refrigerate leftovers in an airtight storage container for up to 4 days.
- To Reheat. Rewarm this recipe in a Dutch oven on the stovetop over medium-low heat.
- To Freeze. Store leftovers in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Leftover Ideas
- Add an Egg. Serve leftovers with a fried egg over the top for a protein-packed and flavorful brunch idea.
- Hoppin’ John Soup. Add the leftovers to a Dutch oven, and pour in some vegetable broth to create a hearty soup.
What to Serve with Hoppin’ John
With whole grains, veggies, and protein, this recipe is a great healthy meal on its own. Or pair it with one of these stellar sides.
Recommended Tools to Make this Recipe
- Dutch Oven. The MVP in my lineup of kitchen cookware.
- Sharp Chef’s Knife. Ideal for recipes that require lots of chopping.
- Measuring Spoons. Measure all your spices with ease.
The Best Dutch Oven
A high-quality Dutch oven is a worthy investment. It will last you a lifetime and is useful in SO many different recipes.
Every time I make this recipe, I feel fortunate to have such a handy, healthy dinner in my back pocket. I hope it leaves you feeling lucky too!
Hoppin' John
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large green bell pepper diced
- 1 large red bell pepper diced
- 3 stalks celery
- 4 medium carrots peeled and diced (about 10 ounces)
- 3 large cloves garlic minced (about 1 tablespoon)
- 2 teaspoons smoked paprika
- 1 1/2 teaspoons chili powder
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon cayenne pepper plus additional to taste
- 1 small bunch kale trimmed and chopped (about 8 ounces)
- 2 cans (15-ounces) black-eyed peas about 3 1/2 cups, drained and rinsed
- 1 can (14-ounces) fire-roasted diced tomatoes
- Prepared brown rice for serving
- Chopped green onions optional for serving
Instructions
- Heat the oil in a large, deep skillet or Dutch oven over medium heat. Add the red and green bell peppers, celery, carrots, and garlic and cook, stirring occasionally, until beginning to brown, about 8 minutes.
- Stir in the smoked paprika, chili powder, salt, and cayenne. Cook, stirring, for 30 seconds. Working in small handfuls, stir in the kale, stirring after each addition to let it wilt slightly before adding another handful. Cook and stir until you can fit all of the kale in the pot.
- Add the black-eyed peas and tomatoes with their juices. Stir and continue to cook until heated through, about 2 additional minutes. Taste and add additional salt or spices as desired. Serve hot with rice and a sprinkle of green onion.
Nutrition
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Loved this recipe. Super easy. My husband loves New Years black eyed peas. I made this recipe with the slow cooker ribs. Both and so far all the recipes I’ve tried from your website have been outstanding. Healthy, delicious and easy. Thank u!
I’m so glad to hear that, Jenifer! Thanks so much for giving it a try and taking the time to report back!
Thank you for this delicious recipe! I did not follow it to a T, however. I did not have kale, paprika, or canned fire roasted tomatoes on hand so I simply omitted the kale and paprika. I went ahead and roasted four roma tomatoes in the oven, removed the skin, and diced them up. Also, I used fresh oregano from my garden and an Anaheim pepper as I did not have a green bell on hand either. Since I used frozen peas I added enough chicken broth to cover it all. It turned out great and was a welcome change to my usual recipe. Can’t wait to try more of your recipes!
YAY, so glad to hear it! Thanks for sharing!
You mentioned smoked paprika for this recipe. But what can you use in place of it, if you don’t have it?
Hi AnnaMae, the paprika is a tricky swap because of its unique smoky flavor. I’m seeing some online recommendations of using regular paprika with a pinch of cumin, or you could try using half the amount of chipotle chili powder, which will keep some of the smokiness. You could also try half the amount of regular chili powder and just know that you won’t have the same amount of smoky flavor. I hope you enjoy!
Great recipe, was looking for something other than pork and sauerkraut for New Year’s day dinner, this vegetarian Hoppin John recipe did not disappoint. I used collard greens and a little less cayenne, other than that I followed the recipe. Served it with long grain and wild rice, excellent!
So happy you enjoyed it Katy, thank you!
If I need to serve 12 people should I double it? 5 cans seems like a lot of beans….There will be sides with it…
If I need to reheat do you recommend microwave or back on the stove?
Thanks! Excited to try it!
Hi Michaela, I would go ahead and double the recipe, unless your guests will just be sampling the hoppin’ john. It does reheat well either way!
This was excellent! WOW! I did everything to a T, but I doubled it to share. I did the baby Kale mix chopped (I still think that was the same thing). Really, really good! Not a typical Hoppin John for some of the Kentucky folks I shared it with, but they liked it so much better! Thank you for a great veggie change! Yummmmm!
Thank you for taking the time to share this kind review, Janice! I’m so happy to hear that this was a hit!
Oh my goodness, this recipe didn’t seem like much on the face of it, but it so completely hit the spot! So delicious, healthful, and satisfying! I feel like I could eat this every night, and may start doing so! I added a chopped onion as well, and used a combination of baby spinach and baby kale for the greens.
I’m so happy that you enjoyed it, Daria! Thank you for sharing this kind review!
I was looking for ideas of how to change up the only way that I knew how to cook black eyed peas.
As I reviewed it, I thought it would be an amazing partner to the Cajun seasoned turkey I had injected yesterday INSTEAD of the traditional not so healthy cornbread dressing.
My, my, my!!
I added a few extra spices and paired it with forbidden rice (black rice) instead of the brown rice and it was truly AMAZING!!
I didn’t miss the dressing at all. This twist was a far healthier choice and was received well by all.
I’ve got a new Go To for the holidays.
I’m so happy that you enjoyed it, Yolonda! Thank you for sharing this kind review!
This sounds AMAZING! Does it reheat well?
Definitely, Christa! I hope you enjoy the recipe if you try it!
This was so good and easy. I substituted collard greens for the kale and used hot smoked paprika.
As a vegan I am always looking for fast delicious recipes that my family will also enjoy.
I’m so happy that you enjoyed it, Betty! Thank you for sharing this kind review!
Happy New Year 2021! I made this recipe today, as written, adding 1 lb of vegan Italian sausage. It was delicious!!! The family loved it. I made rice and corn bread as side dishes. Thank you for sharing ;)
I’m so happy that you enjoyed it, Joyce! Thank you for sharing this kind review!