Hoppin’ John (Black-Eyed Peas and Rice) USDA Recipe for Family Child Care Homes

Age Group: Ages 3-5
Serving Size: 6
An all-time southern favorite, Hoppin’ John just keeps getting better! Black-eyed peas and brown rice are seasoned with fresh onions, bell peppers, celery, and a savory broth.
CACFP Home Childcare Crediting Information
Legume as a Meat Alternate: ⅔ cup (two ⅓ measuring cups or 6 oz spoodle) provides 1 oz equivalent meat alternate and 1 oz equivalent grains.
OR
Legume as a Vegetable: ⅔ cup (two ⅓ measuring cups or 6 oz spoodle) provides ⅛ cup vegetable (⅛ cup legume vegetable), and 1 oz equivalent grains.
SOURCE
CACFP Home Childcare 6-Serving Recipe Project.
5 from 1 vote
Add to Cookbook https://staging.theicn.org/cnrb/pdfs/cacfp/6_serving/Hoppin_John_6_Servings.pdf
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes

Ingredients
 

  • 1 cup or 6 oz Brown rice, long-grain, regular, dry, parboiled
  • ⅛ cup or 1 oz Canola oil
  • ¾ cups or 3 oz Fresh onions, chopped
  • ½ cups or 3 oz Fresh green bell peppers, chopped
  • ⅓ cup or 2 oz Fresh red bell pepper, diced
  • ½ cup or 2 oz Fresh celery, diced
  • 1 tsp Garlic, minced
  • 1 Tbsp Salt-free seasoning
  • 1 tsp Vegetable base concentrate
  • 1 - Bay leaf
  • 2 cups or 11 oz Canned low-sodium black-eyed peas, drained, rinsed
  • - - OR
  • 2 cups or 11 oz Dry Black-eye peas, cooked (See Notes)
  • 2 cups Water
  • ¾ tsp Salt

Quantity
 

  • 1 cup or 6 oz Brown rice, long-grain, regular, dry, parboiled
  • ⅛ cup or 1 oz Canola oil
  • ¾ cups or 3 oz Fresh onions, chopped
  • ½ cups or 3 oz Fresh green bell peppers, chopped
  • ⅓ cup or 2 oz Fresh red bell pepper, diced
  • ½ cup or 2 oz Fresh celery, diced
  • 1 tsp Garlic, minced
  • 1 Tbsp Salt-free seasoning
  • 1 tsp Vegetable base concentrate
  • 1 - Bay leaf
  • 2 cups or 11 oz Canned low-sodium black-eyed peas, drained, rinsed
  • - - OR
  • 2 cups or 11 oz Dry Black-eye peas, cooked (See Notes)
  • 2 cups Water
  • ¾ tsp Salt

Ingredients
 

  • 1 cup or 6 oz Brown rice, long-grain, regular, dry, parboiled
  • ⅛ cup or 1 oz Canola oil
  • ¾ cups or 3 oz Fresh onions, chopped
  • ½ cups or 3 oz Fresh green bell peppers, chopped
  • ⅓ cup or 2 oz Fresh red bell pepper, diced
  • ½ cup or 2 oz Fresh celery, diced
  • 1 tsp Garlic, minced
  • 1 Tbsp Salt-free seasoning
  • 1 tsp Vegetable base concentrate
  • 1 - Bay leaf
  • 2 cups or 11 oz Canned low-sodium black-eyed peas, drained, rinsed
  • - - OR
  • 2 cups or 11 oz Dry Black-eye peas, cooked (See Notes)
  • 2 cups Water
  • ¾ tsp Salt

Quantity
 

  • 1 cup or 6 oz Brown rice, long-grain, regular, dry, parboiled
  • ⅛ cup or 1 oz Canola oil
  • ¾ cups or 3 oz Fresh onions, chopped
  • ½ cups or 3 oz Fresh green bell peppers, chopped
  • ⅓ cup or 2 oz Fresh red bell pepper, diced
  • ½ cup or 2 oz Fresh celery, diced
  • 1 tsp Garlic, minced
  • 1 Tbsp Salt-free seasoning
  • 1 tsp Vegetable base concentrate
  • 1 - Bay leaf
  • 2 cups or 11 oz Canned low-sodium black-eyed peas, drained, rinsed
  • - - OR
  • 2 cups or 11 oz Dry Black-eye peas, cooked (See Notes)
  • 2 cups Water
  • ¾ tsp Salt
*See Marketing Guide

Ingredients
 

  • 1 cup or 6 oz Brown rice, long-grain, regular, dry, parboiled
  • ⅛ cup or 1 oz Canola oil
  • ¾ cups or 3 oz Fresh onions, chopped
  • ½ cups or 3 oz Fresh green bell peppers, chopped
  • ⅓ cup or 2 oz Fresh red bell pepper, diced
  • ½ cup or 2 oz Fresh celery, diced
  • 1 tsp Garlic, minced
  • 1 Tbsp Salt-free seasoning
  • 1 tsp Vegetable base concentrate
  • 1 - Bay leaf
  • 2 cups or 11 oz Canned low-sodium black-eyed peas, drained, rinsed
  • - - OR
  • 2 cups or 11 oz Dry Black-eye peas, cooked (See Notes)
  • 2 cups Water
  • ¾ tsp Salt

Quantity
 

  • 1 cup or 6 oz Brown rice, long-grain, regular, dry, parboiled
  • ⅛ cup or 1 oz Canola oil
  • ¾ cups or 3 oz Fresh onions, chopped
  • ½ cups or 3 oz Fresh green bell peppers, chopped
  • ⅓ cup or 2 oz Fresh red bell pepper, diced
  • ½ cup or 2 oz Fresh celery, diced
  • 1 tsp Garlic, minced
  • 1 Tbsp Salt-free seasoning
  • 1 tsp Vegetable base concentrate
  • 1 - Bay leaf
  • 2 cups or 11 oz Canned low-sodium black-eyed peas, drained, rinsed
  • - - OR
  • 2 cups or 11 oz Dry Black-eye peas, cooked (See Notes)
  • 2 cups Water
  • ¾ tsp Salt
*See Marketing Guide

Ingredients
 

  • 1 cup or 6 oz Brown rice, long-grain, regular, dry, parboiled
  • ⅛ cup or 1 oz Canola oil
  • ¾ cups or 3 oz Fresh onions, chopped
  • ½ cups or 3 oz Fresh green bell peppers, chopped
  • ⅓ cup or 2 oz Fresh red bell pepper, diced
  • ½ cup or 2 oz Fresh celery, diced
  • 1 tsp Garlic, minced
  • 1 Tbsp Salt-free seasoning
  • 1 tsp Vegetable base concentrate
  • 1 - Bay leaf
  • 2 cups or 11 oz Canned low-sodium black-eyed peas, drained, rinsed
  • - - OR
  • 2 cups or 11 oz Dry Black-eye peas, cooked (See Notes)
  • 2 cups Water
  • ¾ tsp Salt

Quantity
 

  • 1 cup or 6 oz Brown rice, long-grain, regular, dry, parboiled
  • ⅛ cup or 1 oz Canola oil
  • ¾ cups or 3 oz Fresh onions, chopped
  • ½ cups or 3 oz Fresh green bell peppers, chopped
  • ⅓ cup or 2 oz Fresh red bell pepper, diced
  • ½ cup or 2 oz Fresh celery, diced
  • 1 tsp Garlic, minced
  • 1 Tbsp Salt-free seasoning
  • 1 tsp Vegetable base concentrate
  • 1 - Bay leaf
  • 2 cups or 11 oz Canned low-sodium black-eyed peas, drained, rinsed
  • - - OR
  • 2 cups or 11 oz Dry Black-eye peas, cooked (See Notes)
  • 2 cups Water
  • ¾ tsp Salt
*See Marketing Guide

Ingredients
 

  • 1 cup or 6 oz Brown rice, long-grain, regular, dry, parboiled
  • ⅛ cup or 1 oz Canola oil
  • ¾ cups or 3 oz Fresh onions, chopped
  • ½ cups or 3 oz Fresh green bell peppers, chopped
  • ⅓ cup or 2 oz Fresh red bell pepper, diced
  • ½ cup or 2 oz Fresh celery, diced
  • 1 tsp Garlic, minced
  • 1 Tbsp Salt-free seasoning
  • 1 tsp Vegetable base concentrate
  • 1 - Bay leaf
  • 2 cups or 11 oz Canned low-sodium black-eyed peas, drained, rinsed
  • - - OR
  • 2 cups or 11 oz Dry Black-eye peas, cooked (See Notes)
  • 2 cups Water
  • ¾ tsp Salt

Quantity
 

  • 1 cup or 6 oz Brown rice, long-grain, regular, dry, parboiled
  • ⅛ cup or 1 oz Canola oil
  • ¾ cups or 3 oz Fresh onions, chopped
  • ½ cups or 3 oz Fresh green bell peppers, chopped
  • ⅓ cup or 2 oz Fresh red bell pepper, diced
  • ½ cup or 2 oz Fresh celery, diced
  • 1 tsp Garlic, minced
  • 1 Tbsp Salt-free seasoning
  • 1 tsp Vegetable base concentrate
  • 1 - Bay leaf
  • 2 cups or 11 oz Canned low-sodium black-eyed peas, drained, rinsed
  • - - OR
  • 2 cups or 11 oz Dry Black-eye peas, cooked (See Notes)
  • 2 cups Water
  • ¾ tsp Salt
*See Marketing Guide

Instructions
 

  • Preheat oven:
    Conventional oven: 375 °F
    Convection oven: 350 °F
  • Place brown rice in baking dish (9” x 13” x 2”).
    Set aside for step 8.
  • Heat oil in a medium saucepan uncovered over medium high heat.
  • Add onions, bell peppers, and celery. Sauté for 2-3 minutes or until onions become translucent, stirring occasionally.
  • Add garlic, salt-free seasoning, vegetable base, bay leaf, and peas.
    Stir constantly for 1-2 minutes.
  • Add water and salt.
  • Bring to a boil.
  • Pour black eyed pea mixture over rice. Stir well.
    Cover baking pan tightly.
  • Bake:
    Conventional oven: 375 °F for 30-45 minutes.
    Convection oven: 350 °F for 30-45 minutes.
  • Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
  • Critical Control Point: Hold at 140 °F or higher until served.
  • Serve ⅔ cup (portion with two ⅓ cup measuring cups or a 6 oz spoodle).

Nutrition INFORMATION

Hoppin’ John (Black-Eyed Peas and Rice) USDA Recipe for Family Child Care Homes
Amount Per Serving
 
0 ⅔ cup (two ⅓ measuring cups or 6 oz spoodle)
Calories
217
Total Fat
 
6
g
9
%
Saturated Fat
 
1
g
6
%
Cholesterol
 
0
mg
0
%
Sodium
 
407
mg
18
%
Total Carbohydrate
 
34
g
11
%
Dietary Fiber
 
4
g
17
%
Total Sugars
 
3
g
3
%
Protein
 
5
g
10
%
Vitamin A
 
19
mcg
Vitamin C
 
27
mg
33
%
Vitamin D
 
0
IU
0
%
Calcium
 
22
mg
2
%
Iron
 
1
mg
6
%
Potassium
 
248
mg
7
%
N/A=data not available
*Marketing Guide

Notes

How to Cook Dry Black-eyed Peas
Special tip for preparing dry peas:
SOAKING PEAS
OVERNIGHT METHOD: Add 1¾ qt cold water to every 1 lb of dry peas. Cover and refrigerate overnight. Discard the water. Proceed with recipe.
QUICK-SOAK METHOD: Boil 1¾ qt of water for each 1 lb of dry peas. Add peas and boil for 2 minutes. Remove from heat and allow to soak for 1 hour. Discard the water. Proceed with recipe.
COOKING PEAS
Once the peas have soaked, add 1¾ qt water for every lb of dry peas. Boil gently with lid tilted until tender, about 2 hours. Use hot peas immediately.
Critical Control Point: Hold for hot service at 140 °F or higher
Yield / Volume