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

Age Group: Ages 3-5, Ages 6-18
Serving Size: 25-50
Hoppin’ John is black-eyed peas, onions, and fresh vegetables cooked in broth and mixed with brown rice.
CACFP CREDITING INFORMATION
½ cup (No. 8 scoop) provides:
Legume as Meat Alternate: 0.75 oz equivalent meat alternate, ⅛ cup vegetable, and 1 oz equivalent grains.
OR
Legume as Vegetable: ¼ cup vegetable and 1 oz equivalent grains.
2 from 1 vote

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Instructions
 

  • Place 1 qt brown rice (1 lb 9 oz) in each steam table pan (12" x 20" x 2½"). Set aside for step 7.
    For 25 servings, use 1 pan.
    For 50 servings, use 2 pans.
  • Heat oil in a medium stock pot uncovered over medium–high heat.
  • Add onions, bell peppers, and celery. Cook for 2–3 minutes or until onions become translucent, stirring occasionally.
  • Add garlic, salt-free seasoning, vegetable base, bay leaves, and peas. Stir constantly for 1–2 minutes.
  • Add water and salt.
  • Bring to a boil.
  • Pour 3 qt 2 cup (about 7 lb 8 oz) black eyed pea mixture over each pan of rice. Stir well. Cover pans 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.
  • Critical Control Point: Hold for hot service at 140 °F or higher.
  • Portion with No. 8 scoop (½ cup).

Nutrition INFORMATION

Hoppin’ John (Black-Eyed Peas and Rice) USDA Recipe for Child Care Centers
Amount Per Serving
 
0 For No. 8 scoop (½ cup)
Calories
191
Total Fat
 
5
g
8
%
Saturated Fat
 
0
g
0
%
Cholesterol
 
0
mg
0
%
Sodium
 
422
mg
18
%
Total Carbohydrate
 
31
g
10
%
Dietary Fiber
 
4
g
17
%
Total Sugars
 
2
g
2
%
Added Sugars included
 
0
g
Protein
 
5
g
10
%
Vitamin D
 
0
IU
0
%
Calcium
 
32
mg
3
%
Iron
 
1
mg
6
%
Potassium
 
174
mg
5
%
N/A=data not available
*Marketing Guide
25 Servings:
Mature onions: 14 oz
Green bell peppers: 5 oz
Red bell peppers: 5 oz
Celery: 5 oz
50 Servings:
Mature onions: 1 lb 12 oz
Green bell peppers: 10 oz
Red bell peppers: 10 oz
Celery: 10 oz

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
Cooking Process #2: Same Day Service.
Cooking time increases if frozen black-eyed peas are used. Cook until peas are soft.
Yield / Volume
25 Servings:
About 8 lb
About 1 gal/1 steam table pan
(12" x 20" x 2½")
50 Servings:
About 16 lb
About 2 gal/2 steam table pans
(12" x 20" x 2½")