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

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

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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

Nutrition Facts
Hoppin’ John (Black-Eyed Peas and Rice) USDA Recipe for Family Child Care
Amount Per Serving 0 ⅔ cup (two ⅓ measuring cups or 6 oz spoodle)
Calories 217 Calories from Fat 54
% Daily Value*
Total Fat 6g9%
Saturated Fat 1g6%
Cholesterol 0mg0%
Sodium 407mg18%
Potassium 248mg7%
Total Carbohydrate 34g11%
Dietary Fiber 4g17%
Total Sugars 3g3%
Protein 5g10%
Vitamin C 27mg33%
Vitamin D 0IU0%
Calcium 22mg2%
Iron 1mg6%
Vitamin A 19mcg
*
*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