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!
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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 pot.
Now, I will not pretend this is a traditional Southern Hoppin’ John recipe.
This particular version is made without pork. That’s right, Hoppin’ John without bacon, ham, or sausage (!).
I’d apologize to the skeptics, but considering how tasty it turned out, and that it can be on your table in minutes instead of hours (like these other 30-minute recipe wonders), I’m hoping you’ll just trust me and try this entirely vegan and vegetarian adaptation.
With oodles of healthy veggies, protein-packed beans, and whole-grain brown rice, this dish will nourish you from the inside out and start your New Year’s Day off right.
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 sometimes 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.
Hoppin’ John History
- The first Hoppin’ John recipe appeared in The 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.
My conclusion: We will always be debating why it is called Hoppin’ John (and Eggs in Purgatory).
Let’s do so over a shared plate of this fragrant, soul-satisfying meal, shall we?
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 a more complete nutritional profile.
(Don’t miss these other vegetarian recipe favorites.)
The Ingredients
- Vegetables. Bell peppers, celery, and carrots make this dish 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 (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.
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. (This Lemon Rice is another favorite rice recipe.)
The Directions
- Sauté the vegetables.
- Stir in the spices.
- Add the kale. Cook until wilted, then add the peas and tomatoes. Serve with rice. 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. I like to serve it with a big piece of Rosemary Olive Oil Bread or No Knead Focaccia to soak up the yummy broth.
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.
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!
Frequently Asked Questions
Yes! While not all Hoppin’ John recipes are gluten free, this one is safe to serve to those with gluten sensitivities.
This vegan Hoppin’ John recipe is packed with plant-based protein, fiber, and vitamin-rich vegetables. Unlike classic Hoppin’ John recipes that may contain bacon, ham, or sausage, this healthy Hoppin’ John recipe is lower in fat, cholesterol, and calories.
Yes. Traditionally, deep south Hoppin’ John recipes are enjoyed warm. I have enjoyed this vegetarian Hoppin’ John recipe at room temperature too.
Hoppin’ John
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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 ½ teaspoons chili powder
- 1 ¼ teaspoons kosher salt
- ½ teaspoon cayenne pepper plus additional to taste
- 1 small bunch kale trimmed and chopped (about 8 ounces)
- 2 cans (15-ounces) black-eyed peas drained and rinsed (about 3 1/2 cups)
- 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.
Video
Notes
- 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.
Nutrition
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I love this recipe! Good for you & great flavor!
Hi Nancy! So glad you enjoyed the recipe! Thank you for this kind review!
Colorful, beautiful texture and much better than the recipe I had. I used collard greens instead of kale.
Hi Amy! So glad you enjoyed the recipe! Thank you for this kind review!
Did you boil and simmer the collards separately first with chicken broth and bacon? And then add the to veggie mixture?
This is a favorite recipe, don’t miss any meat at all. The seasonings are wonderful. Had this for new years but would make again any time. I did use chopped collards steamed first before adding to the skillet. Excellent.
Hi Frances! So glad you enjoyed the recipe! Thank you for this kind review!
This was so delicious! I pulled this together for a quick dinner and I’m so looking forward to the leftovers for lunch.
Hi Janessa! So glad you enjoyed the recipe! Thank you for this kind review!
Perfect dish! I’m the vegetarian and the carnivore husband didn’t miss the meat. I used kale from a friend’s garden and it came together quickly. I omitted the cayenne so my father-in-law will eat it and added at the table. He thinks black pepper is too hot LOL! It will be on my rotation and next time around I’ll add avocado slices for healthy fat.
Hi Maria! So glad you enjoyed the recipe! Thank you for this kind review!
Healthy but not very satisfying
I’m sorry to hear that Chase.
“drain & rinse blackeyed peas”
& later…
“add blackeyed peas with their juices”
really?
Hi E, it’s “Add the black-eyed peas and tomatoes with their juices.” which means you are adding the juice from the tomatoes. Hope this helps!
i realized upon reflection that the phrasing was ambiguous, not incorrect.
Soooo good! I tried to make this before with another recipe but this one is awesome. Great veggies, I about doubled the spice because that’s what I do. A keeper!
So glad you enjoyed it, Antona!
What a crowd pleaser!!! I modified this (some by happy accident) by using dried beans soaked overnight. I added 1/2 onion, low sodium chicken stock instead of chicken broth, used regular diced tomatoes and just forgot the kale. only used a touch of chili powder, no cayenne pepper, and Penzey’s Spanish Smoked Paprika was an amazing touch. My little granddaughters have pronounced I am to make this dish for them every week. I was surprised by how little salt and no pepper were needed to make this savory and delicious. and no traditional ham hock. wow!
So glad you enjoyed it, Leann!
Always anxious with a new one-pot recipe for fear of languishing leftovers but the spice blend here is perfect. Everyone came back for seconds or thirds – even digging it out of the refrigerator. Added chopped onions to the first stage and split the recipe at the end to add diced smoked ham to half for the carnivores. This one’s a keeper. Thank you!
Love to hear that! Thank you!
Excellent! I made this for a New Year’s Day party that included vegans and gluten-free guests. Everyone loved it. Lots of chopping, but worth it in the end!
Yay! Thank you Leslie!
First, I’d like to say thank you for including weights with your ingredient list. That is so helpful.
Now, thanks for posting this recipe! I read through several / many (there are SO MANY recipes for Hoppin’ John) before I settled on trying this one. I really like all the included vegetables like peppers, carrots, celery, but I can’t believe you didn’t include onions with the celery and bell peppers! The smoked paprika … what it does for recipes is just amazing.
I’ll say I enjoyed this very much, have plenty of leftovers (since it’s just two of us here and HE is not a fan of beans or kale), and I will be making this again. Thank you!
So happy to hear you enjoyed it, Rickie! Thank you!
Delicious! Great smoky flavor, warm and filling and full of good veggies and fiber. I am not vegetarian so added a little diced bacon, but expect it to be equally delicious without the bacon.
So glad you enjoyed it, Sue!
I doubled the cayenne and kept it simmering on low heat an extra 40 mins while the rice cooked. It was perfect, so yummy and flavorful. I’ll be making this again!!
Glad to hear you enjoyed it, Devon!
I skipped the kale ( hubby doesn’t like) and added diced ham and it was delicious. Thank you for something different
Thanks for sharing Daisy!
This is a very good recipe. I did slightly alter it by adding some diced onions, vegetable broth (about a cup) and some hot sauce. I also let everything simmer for about 20 minutes, which helps the flavors blend. I’m sure eating leftovers tomorrow will taste even better.
So glad to hear you enjoyed the recipe, Kim! Thank you!
This was a fantastic Hoppin’ John. Loads of veggies make it colorful and healthy. I made a couple of adjustments…chopped sweet onion instead of the green onion, as I didn’t have any; some creole seasoning in addition to spices listed; some chicken stock and leftover ham. It was delicious (and family agreed)! Lots of leftovers as well. Great way to start the new year!
Yay! So glad you enjoyed it Carol!
So good. I did not change a thing. Had it for two dinners and a lunch until it was gone. May try adding vegan sausage next time just for fun, but it doesn’t “need” anything
Glad to hear you enjoyed it, Mark! Thank you!