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–+ servings

Canning Hoppin John

A classic dish of black-eyed peas and rice that can be canned for quick and hearty meals.
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Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Comfort Food, Main Course
Cuisine: Southern
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 cup dried black-eyed peas Soak overnight for best results.
  • 1 cup long-grain rice
  • 4 cups water Can substitute with low-sodium broth for more flavor.
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon thyme
  • 1 teaspoon salt Adjust to taste.
  • 1/2 teaspoon black pepper
  • 1 leaf bay leaf Remove before serving.
  • 1 tablespoon olive oil Used for sautéing.

Method
 

Preparation
  1. Soak black-eyed peas overnight.
  2. Drain and rinse the peas.
Cooking
  1. In a pot, heat olive oil and sauté onion and garlic until soft.
  2. Add the peas, water, thyme, salt, pepper, and the bay leaf.
  3. Bring to a boil, then reduce the heat and simmer for 1 hour.
  4. Add the rice and cook for 20 minutes until the rice is tender.
  5. Remove the bay leaf and serve.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 45gProtein: 12gFat: 5gSaturated Fat: 1gSodium: 300mgFiber: 10gSugar: 2g

Notes

Serve hot with hot sauce or vinegar and garnished with green onion or parsley. Pairs well with bread or salad. Store leftovers in airtight containers; they keep for up to 4 days in the fridge or 3 months in the freezer.

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