Chef Alyssa Holliday of Le Jardin Gourmet-to-Go in Memphis, TN
Hoppin’ John is a classic Southern dish made from black-eyed peas and rice that is most famous for its place at the dinner table on the first day of the year, but we like to serve it year round. “Hoppin’ John is a crowd pleaser for so many reasons,” says Chef Alyssa Holliday of Le Jardin Gourmet-to-Go in Memphis, TN. “The savory flavor of bacon and the crisp earthiness of fresh vegetables and herbs straight from our garden make this delightful dish a healthy side accompaniment to your favorite meal. No one can resist!” If you aren’t a bacon fan, Hoppin’ John is great on its own! Alyssa also recommends leaving out the rice and serving the bean mixture as a dip with your favorite chips.
- 1 bag (1-pound) raw black-eyed peas
- 3 cups chicken stock
- 3 cups cooked white rice, warm
- 4 diced sweet mini peppers, multi-colored
- 3 scallions, diced
- 4 slices cooked bacon, crumbled
- 6 cherry tomatoes, diced
- 1 teaspoon minced garlic
- 1 tablespoon fresh thyme
- 1 teaspoon crushed red pepper flakes
- 1 tablespoon extra virgin olive oil
- Sea salt and white pepper
- Boil peas in chicken stock until tender.
- Toss in all the other ingredients for that perfect crunch and flavor!
- Season with salt and pepper to taste.
For more recipes from Southern chefs, check out our recipe archives!