Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"People who love to eat are always the best people."
-Julia Child

The refrigerator light goes on...

I love black eyed peas because I love legumes, but I also love that their flavor is so soft and creamy. This recipe is a traditional Southern dish and can be as hot or as mild as you wish. I prefer a bit of cayenne but you can also use hot sauce.

Dried black eyes are good to keep on hand, but they're not always practical in terms of time. They are cheap but canned are a good alternative. To substitute canned for dried, the rule of thumb is that 1/2 cup of dried beans makes about a cup of cooked. A 15 ounce can of beans is about 1 1/2 cups (or three servings). These days you can sometimes find fresh black eyes in the produce section (particularly around New Year's) and the ratio of fresh to cooked is not quite as high as dried. A cup and a half of fresh beans makes about two cups of black eyes after cooking.


Hoppin' John

Servings: 4 | Serving size: about 1 cup

Cooking Time: 60 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe makes great leftovers.

3 slices bacon (diced)
1 medium onion (diced)
1 large green bell pepper (diced)
2 medium ribs celery (diced)
2 15 ounce can no salt added black eyed peas (drained and rinsed)
1/2 tsp dried thyme leaves
3 cups no salt added vegetable stock
1/4 tsp salt
fresh ground black pepper (to taste)
1/8 tsp cayenne pepper (optional)
1 bay leaf

Hoppin' John recipe from Dr. Gourmet
Place the bacon in a large skillet over medium high heat.

Cook for about 5 to 7 minutes. Stir frequently.

As the bacon begins to crisp and release fat, add the onion.

Cook for about 5 to 7 minutes. Stir frequently.

Add the bell pepper and celery. Cook for about 3 to 5 minutes. Stir frequently.

Add the black eyed peas, thyme, stock, salt, pepper, cayenne, and bay leaf.

Stir and reduce the heat to a simmer.

Cook for about 30 minutes, stirring occasionally.


Nutrition Facts

Serving size: about 1 cup

Servings: 4

Amount Per Serving

Calories 294 Calories from Fat 94
% Daily Value
Total Fat 11g 15%
    Saturated Fat 3g 13%
    Monounsaturated Fat 4g
    Trans Fat 0g
Cholesterol 14mg 5%
Sodium 348mg 15%
Total Carbohydrates 39g 11%
    Dietary Fiber 8g 31%
    Sugars 6g
Protein 12g
Vitamin A 11% Vitamin C 75%
Calcium 12% Iron 18%
Vitamin K 11 mcg Potassium 827 mg
Magnesium 83 mg