Southwestern Hoppin’ John

Are y’all ready for a little taste of the South today? Alright then, getchyer peas a soakin’ and your rice a cookin’ and get ready for the new year! Yeehaw!

Southwestern Hoppin John

Okay, I really have no clue what I’m talking about. I may have been raised in the South but we never ate black eyed peas on New Years Day. Actually, I didn’t even know what Hoppin’ John was until I saw it on a food blog a few years ago. But I’m glad I found out when I did because it sure is tasty!

Oh, and it’s supposed to bring you good luck or something like that.

Southwestern Hoppin John

Traditional Hoppin’ John is made with a ham hock which I think is some part of a pig’s bone? Not exactly my style.

But if you add greens to it then it supposedly means you will be prosperous and lucky in the new year. I’m hoping a green bell pepper and a few jalapenos do the trick!

Southwestern Hoppin John

It’s true, I might be a little superstitious at times.  Like if we have something big on the books, I refuse to talk about how great it’s going to be for fear that I will jinx it.

Brandon, of course, is the exact opposite. If I’m worried about our plans getting ruined, he will purposely say, “There’s no way such and such is going to ruin our plans”, which causes me to immediately start fuming and claim that if anything does happen, he will be the one to blame…for an eternity.

Southwestern Hoppin John


Hoppin’ John.  No ham hock. A few superstitions.

And lots of Southwest flaverr with cilantro lime rice.


Southwestern Hoppin’ John

Prep Time: 15 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 15 minutes

Yield: 6-8 servings

Southwestern Hoppin’ John


2 cups dried black eyed peas, soaked overnight (yields about 4 cups cooked)

3 cups vegetable broth

1 and 1/2 cups brown rice (I like to bake it using this method)

2 tablespoons olive oil

1 bell pepper, cored and diced

1 medium size yellow onion, diced

2 jalapenos, cored and diced

2 garlic cloves, minced

3/4 cup fresh cilantro, finely chopped

Juice of 3 limes

15 ounces diced tomatoes

1 teaspoon chili powder

1/2 teaspoon cumin

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup shredded monterey jack and/or cheddar cheese


  1. *If you are going to bake the brown rice using the method I listed then start cooking it in the oven before you begin preparing the peas.
  2. Heat olive oil in a large pot over medium heat then sauté onion for a few minutes, until just translucent. Add the bell pepper, garlic, jalapeno, and seasonings then cook for about five more minutes.
  3. Pour in the diced tomatoes, vegetable broth and black eye peas and bring to a boil.
  4. Once the liquid starts to boil, turn the heat down to low and cover the pot with a lid. Allow the peas to cook for about 30 minutes. They should be slightly tender but not mushy. Cook longer if needed. There might be some extra liquid left over after cooking but you can use a straining spoon to scoop out the peas and vegetables, if needed.
  5. Once the rice is done cooking, transfer to a bowl and toss together with chopped cilantro and lime juice.
  6. Scoop about 1/2 cup of the cooked rice into a bowl and then top with cooked peas and vegetables. Sprinkle with cheese or add diced avocado then serve.


*time doesn't include soaking peas overnight

Use certified gluten-free ingredients for gluten allergies

Southwestern Hoppin John

Do you eat black eyed peas on New Years Day?