Hoppin’ John

  • Serves: 4-6 people
  • Prep Time: 30 minutes
  • Cook Time: 2-3 hours


  • 1 c. Dried Black Eyed Peas
  • 1 Jalapeno Pepper, chopped & seeded
  • 1 Red Bell Pepper. chopped
  • 1 Green Bell Pepper, chopped
  • 1 Yellow Onion
  • 3 stalks Celery, chopped
  • 10 oz. Okra
  • 4 Garlic Cloves, minced
  • 1 (14.5 oz.) can Diced Tomatoes
  • 1/2 c. Long-Grain Rice
  • 3 oz. Andouille Sausage, cubed
  • 2 c. low-sodium Chicken Stock
  • 1 Bay Leaf
  • 1/2 tsp. Thyme
  • 1/2 tsp. each Paprika, Cumin, & Cayenne
  • 2 tbsp. Olive Oil
  • Salt & Pepper
  • Chopped Scallions (for garnish)


  1. Clean black eyed peas, cover with water, and soak overnight; drain and set aside. Heat oil in large, heavy-bottomed pot on medium heat, and add sausage and okra. Fry until browned and remove; add onion, peppers, garlic, jalapeno, and celery. Cook until veggies have softened.

  2. Return andouille and okra to the pot, and add black eyed peas, tomatoes, and chicken stock. Raise heat to high until mixture boils, then reduce heat to medium-low. Add bay leaf, thyme, cayenne, cumin, and paprika and continue cooking for two hours or until black eyed peas are cooked through; add rice to pot and cook additional 18 to 20 minutes. Season with salt and pepper to taste, and garnish with chopped scallions.

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