Hoppin' John USDA Recipe for Adults in CACFP

Age Group: Adult
Serving Size: 25-50
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 Adult Portion Crediting Information
Legume as a Meat Alternate: 1½ cups (8 oz spoodle and 4 oz spoodle) provides ⅜ cup vegetable (⅛ cup red/orange vegetable, ¼ cup other vegetable), 2 oz equivalent meat alternate, and 1 oz equivalent grains.
OR
Legume as a Vegetable: 1½ cups (8 oz spoodle and 4 oz spoodle) provides ¾ cup vegetable (½ cup legume vegetable, ⅛ cup red/orange vegetable, ⅛ cup other vegetable), and 1 oz equivalent grains.
1.50 from 2 votes
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Ingredients
 

25 Servings

Weight

  • 1 lb 15 oz Brown rice, long-grain, regular, dry, parboiled
  • - - Canola oil
  • 1 lb 12 oz *Fresh onions, chopped
  • 1 lb 8 oz *Fresh green bell peppers, chopped
  • 1 lb 12 oz *Fresh red bell pepper, diced
  • 1 lb 8 oz *Fresh celery, diced
  • 4 oz Garlic, minced
  • 2 oz Salt-free seasoning
  • - - Vegetable base powder
  • - - Bay leaves
  • 5 lb 8 oz Canned low-sodium black-eyed peas, drained, rinsed
  • - - OR
  • 5 lb 8 oz *Dry black eyed peas, cooked (See Notes Section)
  • - - Water
  • - - Salt

Measure

  • 1 qt 1 cup Brown rice, long-grain, regular, dry, parboiled
  • â…“ cup Canola oil
  • 1 qt *Fresh onions, chopped
  • 1 qt 1 cup *Fresh green bell peppers, chopped
  • 1 qt 1½ cups *Fresh red bell pepper, diced
  • 1 qt 2 cups *Fresh celery, diced
  • ½ cup Garlic, minced
  • ½ cup Salt-free seasoning
  • 3 Tbsp Vegetable base powder
  • 4 each Bay leaves
  • 1 gal Canned low-sodium black-eyed peas, drained, rinsed
  • - - OR
  • 1 gal *Dry black-eyed peas, cooked (See Notes Section)
  • 3 qt Water
  • 2 tsp Salt

50 Servings

Weight

  • 3 lb 14 oz Brown rice, long-grain, regular, dry, parboiled
  • - - Canola oil
  • 3 lb 8 oz *Fresh onions, chopped
  • 3 lb Fresh green bell peppers, chopped
  • 3 lb 8 oz *Fresh red bell pepper, diced
  • 3 lb *Fresh celery, diced
  • 8 oz Garlic, minced
  • 4 oz Salt-free seasoning
  • - - Vegetable base powder
  • - - Bay leaves
  • 11 lb Canned low-sodium black-eyed peas, drained, rinsed
  • - - OR
  • 11 lb *Dry black-eyed peas, cooked (See Notes Section)
  • - - Water
  • - - Salt

Measure

  • 2 qt 2 cups Brown rice, long-grain, regular, dry, parboiled
  • â…” cup Canola oil
  • 2 qt *Fresh onions, chopped
  • 2 qt 2 cups *Fresh green bell peppers, chopped
  • 2 qt 3 cups *Fresh red bell pepper, diced
  • 3 qt *Fresh celery, diced
  • 1 cup Garlic, minced
  • 1 cup Salt-free seasoning
  • ÂĽ cup 2 Tbsp Vegetable base powder
  • 8 each Bay leaves
  • 2 gal Canned low-sodium black-eyed peas, drained, rinsed
  • - - OR
  • 2 gal *Dry black-eyed peas, cooked (See Notes Section)
  • 1 gal 2 qt Water
  • 1 Tbsp 1 tsp Salt

Quantity
 

25 Servings

Weight

  • 1 lb 15 oz Brown rice, long-grain, regular, dry, parboiled
  • - - Canola oil
  • 1 lb 12 oz *Fresh onions, chopped
  • 1 lb 8 oz *Fresh green bell peppers, chopped
  • 1 lb 12 oz *Fresh red bell pepper, diced
  • 1 lb 8 oz *Fresh celery, diced
  • 4 oz Garlic, minced
  • 2 oz Salt-free seasoning
  • - - Vegetable base powder
  • - - Bay leaves
  • 5 lb 8 oz Canned low-sodium black-eyed peas, drained, rinsed
  • - - OR
  • 5 lb 8 oz *Dry black eyed peas, cooked (See Notes Section)
  • - - Water
  • - - Salt

Measure

  • 1 qt 1 cup Brown rice, long-grain, regular, dry, parboiled
  • â…“ cup Canola oil
  • 1 qt *Fresh onions, chopped
  • 1 qt 1 cup *Fresh green bell peppers, chopped
  • 1 qt 1½ cups *Fresh red bell pepper, diced
  • 1 qt 2 cups *Fresh celery, diced
  • ½ cup Garlic, minced
  • ½ cup Salt-free seasoning
  • 3 Tbsp Vegetable base powder
  • 4 each Bay leaves
  • 1 gal Canned low-sodium black-eyed peas, drained, rinsed
  • - - OR
  • 1 gal *Dry black-eyed peas, cooked (See Notes Section)
  • 3 qt Water
  • 2 tsp Salt

50 Servings

Weight

  • 3 lb 14 oz Brown rice, long-grain, regular, dry, parboiled
  • - - Canola oil
  • 3 lb 8 oz *Fresh onions, chopped
  • 3 lb Fresh green bell peppers, chopped
  • 3 lb 8 oz *Fresh red bell pepper, diced
  • 3 lb *Fresh celery, diced
  • 8 oz Garlic, minced
  • 4 oz Salt-free seasoning
  • - - Vegetable base powder
  • - - Bay leaves
  • 11 lb Canned low-sodium black-eyed peas, drained, rinsed
  • - - OR
  • 11 lb *Dry black-eyed peas, cooked (See Notes Section)
  • - - Water
  • - - Salt

Measure

  • 2 qt 2 cups Brown rice, long-grain, regular, dry, parboiled
  • â…” cup Canola oil
  • 2 qt *Fresh onions, chopped
  • 2 qt 2 cups *Fresh green bell peppers, chopped
  • 2 qt 3 cups *Fresh red bell pepper, diced
  • 3 qt *Fresh celery, diced
  • 1 cup Garlic, minced
  • 1 cup Salt-free seasoning
  • ÂĽ cup 2 Tbsp Vegetable base powder
  • 8 each Bay leaves
  • 2 gal Canned low-sodium black-eyed peas, drained, rinsed
  • - - OR
  • 2 gal *Dry black-eyed peas, cooked (See Notes Section)
  • 1 gal 2 qt Water
  • 1 Tbsp 1 tsp Salt

Ingredients
 

25 Servings

Weight

  • 1 lb 15 oz Brown rice, long-grain, regular, dry, parboiled
  • - - Canola oil
  • 1 lb 12 oz *Fresh onions, chopped
  • 1 lb 8 oz *Fresh green bell peppers, chopped
  • 1 lb 12 oz *Fresh red bell pepper, diced
  • 1 lb 8 oz *Fresh celery, diced
  • 4 oz Garlic, minced
  • 2 oz Salt-free seasoning
  • - - Vegetable base powder
  • - - Bay leaves
  • 5 lb 8 oz Canned low-sodium black-eyed peas, drained, rinsed
  • - - OR
  • 5 lb 8 oz *Dry black eyed peas, cooked (See Notes Section)
  • - - Water
  • - - Salt

Measure

  • 1 qt 1 cup Brown rice, long-grain, regular, dry, parboiled
  • â…“ cup Canola oil
  • 1 qt *Fresh onions, chopped
  • 1 qt 1 cup *Fresh green bell peppers, chopped
  • 1 qt 1½ cups *Fresh red bell pepper, diced
  • 1 qt 2 cups *Fresh celery, diced
  • ½ cup Garlic, minced
  • ½ cup Salt-free seasoning
  • 3 Tbsp Vegetable base powder
  • 4 each Bay leaves
  • 1 gal Canned low-sodium black-eyed peas, drained, rinsed
  • - - OR
  • 1 gal *Dry black-eyed peas, cooked (See Notes Section)
  • 3 qt Water
  • 2 tsp Salt

50 Servings

Weight

  • 3 lb 14 oz Brown rice, long-grain, regular, dry, parboiled
  • - - Canola oil
  • 3 lb 8 oz *Fresh onions, chopped
  • 3 lb Fresh green bell peppers, chopped
  • 3 lb 8 oz *Fresh red bell pepper, diced
  • 3 lb *Fresh celery, diced
  • 8 oz Garlic, minced
  • 4 oz Salt-free seasoning
  • - - Vegetable base powder
  • - - Bay leaves
  • 11 lb Canned low-sodium black-eyed peas, drained, rinsed
  • - - OR
  • 11 lb *Dry black-eyed peas, cooked (See Notes Section)
  • - - Water
  • - - Salt

Measure

  • 2 qt 2 cups Brown rice, long-grain, regular, dry, parboiled
  • â…” cup Canola oil
  • 2 qt *Fresh onions, chopped
  • 2 qt 2 cups *Fresh green bell peppers, chopped
  • 2 qt 3 cups *Fresh red bell pepper, diced
  • 3 qt *Fresh celery, diced
  • 1 cup Garlic, minced
  • 1 cup Salt-free seasoning
  • ÂĽ cup 2 Tbsp Vegetable base powder
  • 8 each Bay leaves
  • 2 gal Canned low-sodium black-eyed peas, drained, rinsed
  • - - OR
  • 2 gal *Dry black-eyed peas, cooked (See Notes Section)
  • 1 gal 2 qt Water
  • 1 Tbsp 1 tsp Salt

Quantity
 

25 Servings

Weight

  • 1 lb 15 oz Brown rice, long-grain, regular, dry, parboiled
  • - - Canola oil
  • 1 lb 12 oz *Fresh onions, chopped
  • 1 lb 8 oz *Fresh green bell peppers, chopped
  • 1 lb 12 oz *Fresh red bell pepper, diced
  • 1 lb 8 oz *Fresh celery, diced
  • 4 oz Garlic, minced
  • 2 oz Salt-free seasoning
  • - - Vegetable base powder
  • - - Bay leaves
  • 5 lb 8 oz Canned low-sodium black-eyed peas, drained, rinsed
  • - - OR
  • 5 lb 8 oz *Dry black eyed peas, cooked (See Notes Section)
  • - - Water
  • - - Salt

Measure

  • 1 qt 1 cup Brown rice, long-grain, regular, dry, parboiled
  • â…“ cup Canola oil
  • 1 qt *Fresh onions, chopped
  • 1 qt 1 cup *Fresh green bell peppers, chopped
  • 1 qt 1½ cups *Fresh red bell pepper, diced
  • 1 qt 2 cups *Fresh celery, diced
  • ½ cup Garlic, minced
  • ½ cup Salt-free seasoning
  • 3 Tbsp Vegetable base powder
  • 4 each Bay leaves
  • 1 gal Canned low-sodium black-eyed peas, drained, rinsed
  • - - OR
  • 1 gal *Dry black-eyed peas, cooked (See Notes Section)
  • 3 qt Water
  • 2 tsp Salt

50 Servings

Weight

  • 3 lb 14 oz Brown rice, long-grain, regular, dry, parboiled
  • - - Canola oil
  • 3 lb 8 oz *Fresh onions, chopped
  • 3 lb Fresh green bell peppers, chopped
  • 3 lb 8 oz *Fresh red bell pepper, diced
  • 3 lb *Fresh celery, diced
  • 8 oz Garlic, minced
  • 4 oz Salt-free seasoning
  • - - Vegetable base powder
  • - - Bay leaves
  • 11 lb Canned low-sodium black-eyed peas, drained, rinsed
  • - - OR
  • 11 lb *Dry black-eyed peas, cooked (See Notes Section)
  • - - Water
  • - - Salt

Measure

  • 2 qt 2 cups Brown rice, long-grain, regular, dry, parboiled
  • â…” cup Canola oil
  • 2 qt *Fresh onions, chopped
  • 2 qt 2 cups *Fresh green bell peppers, chopped
  • 2 qt 3 cups *Fresh red bell pepper, diced
  • 3 qt *Fresh celery, diced
  • 1 cup Garlic, minced
  • 1 cup Salt-free seasoning
  • ÂĽ cup 2 Tbsp Vegetable base powder
  • 8 each Bay leaves
  • 2 gal Canned low-sodium black-eyed peas, drained, rinsed
  • - - OR
  • 2 gal *Dry black-eyed peas, cooked (See Notes Section)
  • 1 gal 2 qt Water
  • 1 Tbsp 1 tsp Salt
*See Marketing Guide

Ingredients
 

25 Servings

Weight

  • 1 lb 15 oz Brown rice, long-grain, regular, dry, parboiled
  • - - Canola oil
  • 1 lb 12 oz *Fresh onions, chopped
  • 1 lb 8 oz *Fresh green bell peppers, chopped
  • 1 lb 12 oz *Fresh red bell pepper, diced
  • 1 lb 8 oz *Fresh celery, diced
  • 4 oz Garlic, minced
  • 2 oz Salt-free seasoning
  • - - Vegetable base powder
  • - - Bay leaves
  • 5 lb 8 oz Canned low-sodium black-eyed peas, drained, rinsed
  • - - OR
  • 5 lb 8 oz *Dry black eyed peas, cooked (See Notes Section)
  • - - Water
  • - - Salt

Measure

  • 1 qt 1 cup Brown rice, long-grain, regular, dry, parboiled
  • â…“ cup Canola oil
  • 1 qt *Fresh onions, chopped
  • 1 qt 1 cup *Fresh green bell peppers, chopped
  • 1 qt 1½ cups *Fresh red bell pepper, diced
  • 1 qt 2 cups *Fresh celery, diced
  • ½ cup Garlic, minced
  • ½ cup Salt-free seasoning
  • 3 Tbsp Vegetable base powder
  • 4 each Bay leaves
  • 1 gal Canned low-sodium black-eyed peas, drained, rinsed
  • - - OR
  • 1 gal *Dry black-eyed peas, cooked (See Notes Section)
  • 3 qt Water
  • 2 tsp Salt

50 Servings

Weight

  • 3 lb 14 oz Brown rice, long-grain, regular, dry, parboiled
  • - - Canola oil
  • 3 lb 8 oz *Fresh onions, chopped
  • 3 lb Fresh green bell peppers, chopped
  • 3 lb 8 oz *Fresh red bell pepper, diced
  • 3 lb *Fresh celery, diced
  • 8 oz Garlic, minced
  • 4 oz Salt-free seasoning
  • - - Vegetable base powder
  • - - Bay leaves
  • 11 lb Canned low-sodium black-eyed peas, drained, rinsed
  • - - OR
  • 11 lb *Dry black-eyed peas, cooked (See Notes Section)
  • - - Water
  • - - Salt

Measure

  • 2 qt 2 cups Brown rice, long-grain, regular, dry, parboiled
  • â…” cup Canola oil
  • 2 qt *Fresh onions, chopped
  • 2 qt 2 cups *Fresh green bell peppers, chopped
  • 2 qt 3 cups *Fresh red bell pepper, diced
  • 3 qt *Fresh celery, diced
  • 1 cup Garlic, minced
  • 1 cup Salt-free seasoning
  • ÂĽ cup 2 Tbsp Vegetable base powder
  • 8 each Bay leaves
  • 2 gal Canned low-sodium black-eyed peas, drained, rinsed
  • - - OR
  • 2 gal *Dry black-eyed peas, cooked (See Notes Section)
  • 1 gal 2 qt Water
  • 1 Tbsp 1 tsp Salt

Quantity
 

25 Servings

Weight

  • 1 lb 15 oz Brown rice, long-grain, regular, dry, parboiled
  • - - Canola oil
  • 1 lb 12 oz *Fresh onions, chopped
  • 1 lb 8 oz *Fresh green bell peppers, chopped
  • 1 lb 12 oz *Fresh red bell pepper, diced
  • 1 lb 8 oz *Fresh celery, diced
  • 4 oz Garlic, minced
  • 2 oz Salt-free seasoning
  • - - Vegetable base powder
  • - - Bay leaves
  • 5 lb 8 oz Canned low-sodium black-eyed peas, drained, rinsed
  • - - OR
  • 5 lb 8 oz *Dry black eyed peas, cooked (See Notes Section)
  • - - Water
  • - - Salt

Measure

  • 1 qt 1 cup Brown rice, long-grain, regular, dry, parboiled
  • â…“ cup Canola oil
  • 1 qt *Fresh onions, chopped
  • 1 qt 1 cup *Fresh green bell peppers, chopped
  • 1 qt 1½ cups *Fresh red bell pepper, diced
  • 1 qt 2 cups *Fresh celery, diced
  • ½ cup Garlic, minced
  • ½ cup Salt-free seasoning
  • 3 Tbsp Vegetable base powder
  • 4 each Bay leaves
  • 1 gal Canned low-sodium black-eyed peas, drained, rinsed
  • - - OR
  • 1 gal *Dry black-eyed peas, cooked (See Notes Section)
  • 3 qt Water
  • 2 tsp Salt

50 Servings

Weight

  • 3 lb 14 oz Brown rice, long-grain, regular, dry, parboiled
  • - - Canola oil
  • 3 lb 8 oz *Fresh onions, chopped
  • 3 lb Fresh green bell peppers, chopped
  • 3 lb 8 oz *Fresh red bell pepper, diced
  • 3 lb *Fresh celery, diced
  • 8 oz Garlic, minced
  • 4 oz Salt-free seasoning
  • - - Vegetable base powder
  • - - Bay leaves
  • 11 lb Canned low-sodium black-eyed peas, drained, rinsed
  • - - OR
  • 11 lb *Dry black-eyed peas, cooked (See Notes Section)
  • - - Water
  • - - Salt

Measure

  • 2 qt 2 cups Brown rice, long-grain, regular, dry, parboiled
  • â…” cup Canola oil
  • 2 qt *Fresh onions, chopped
  • 2 qt 2 cups *Fresh green bell peppers, chopped
  • 2 qt 3 cups *Fresh red bell pepper, diced
  • 3 qt *Fresh celery, diced
  • 1 cup Garlic, minced
  • 1 cup Salt-free seasoning
  • ÂĽ cup 2 Tbsp Vegetable base powder
  • 8 each Bay leaves
  • 2 gal Canned low-sodium black-eyed peas, drained, rinsed
  • - - OR
  • 2 gal *Dry black-eyed peas, cooked (See Notes Section)
  • 1 gal 2 qt Water
  • 1 Tbsp 1 tsp Salt
*See Marketing Guide

Ingredients
 

25 Servings

Weight

  • 1 lb 15 oz Brown rice, long-grain, regular, dry, parboiled
  • - - Canola oil
  • 1 lb 12 oz *Fresh onions, chopped
  • 1 lb 8 oz *Fresh green bell peppers, chopped
  • 1 lb 12 oz *Fresh red bell pepper, diced
  • 1 lb 8 oz *Fresh celery, diced
  • 4 oz Garlic, minced
  • 2 oz Salt-free seasoning
  • - - Vegetable base powder
  • - - Bay leaves
  • 5 lb 8 oz Canned low-sodium black-eyed peas, drained, rinsed
  • - - OR
  • 5 lb 8 oz *Dry black eyed peas, cooked (See Notes Section)
  • - - Water
  • - - Salt

Measure

  • 1 qt 1 cup Brown rice, long-grain, regular, dry, parboiled
  • â…“ cup Canola oil
  • 1 qt *Fresh onions, chopped
  • 1 qt 1 cup *Fresh green bell peppers, chopped
  • 1 qt 1½ cups *Fresh red bell pepper, diced
  • 1 qt 2 cups *Fresh celery, diced
  • ½ cup Garlic, minced
  • ½ cup Salt-free seasoning
  • 3 Tbsp Vegetable base powder
  • 4 each Bay leaves
  • 1 gal Canned low-sodium black-eyed peas, drained, rinsed
  • - - OR
  • 1 gal *Dry black-eyed peas, cooked (See Notes Section)
  • 3 qt Water
  • 2 tsp Salt

50 Servings

Weight

  • 3 lb 14 oz Brown rice, long-grain, regular, dry, parboiled
  • - - Canola oil
  • 3 lb 8 oz *Fresh onions, chopped
  • 3 lb Fresh green bell peppers, chopped
  • 3 lb 8 oz *Fresh red bell pepper, diced
  • 3 lb *Fresh celery, diced
  • 8 oz Garlic, minced
  • 4 oz Salt-free seasoning
  • - - Vegetable base powder
  • - - Bay leaves
  • 11 lb Canned low-sodium black-eyed peas, drained, rinsed
  • - - OR
  • 11 lb *Dry black-eyed peas, cooked (See Notes Section)
  • - - Water
  • - - Salt

Measure

  • 2 qt 2 cups Brown rice, long-grain, regular, dry, parboiled
  • â…” cup Canola oil
  • 2 qt *Fresh onions, chopped
  • 2 qt 2 cups *Fresh green bell peppers, chopped
  • 2 qt 3 cups *Fresh red bell pepper, diced
  • 3 qt *Fresh celery, diced
  • 1 cup Garlic, minced
  • 1 cup Salt-free seasoning
  • ÂĽ cup 2 Tbsp Vegetable base powder
  • 8 each Bay leaves
  • 2 gal Canned low-sodium black-eyed peas, drained, rinsed
  • - - OR
  • 2 gal *Dry black-eyed peas, cooked (See Notes Section)
  • 1 gal 2 qt Water
  • 1 Tbsp 1 tsp Salt

Quantity
 

25 Servings

Weight

  • 1 lb 15 oz Brown rice, long-grain, regular, dry, parboiled
  • - - Canola oil
  • 1 lb 12 oz *Fresh onions, chopped
  • 1 lb 8 oz *Fresh green bell peppers, chopped
  • 1 lb 12 oz *Fresh red bell pepper, diced
  • 1 lb 8 oz *Fresh celery, diced
  • 4 oz Garlic, minced
  • 2 oz Salt-free seasoning
  • - - Vegetable base powder
  • - - Bay leaves
  • 5 lb 8 oz Canned low-sodium black-eyed peas, drained, rinsed
  • - - OR
  • 5 lb 8 oz *Dry black eyed peas, cooked (See Notes Section)
  • - - Water
  • - - Salt

Measure

  • 1 qt 1 cup Brown rice, long-grain, regular, dry, parboiled
  • â…“ cup Canola oil
  • 1 qt *Fresh onions, chopped
  • 1 qt 1 cup *Fresh green bell peppers, chopped
  • 1 qt 1½ cups *Fresh red bell pepper, diced
  • 1 qt 2 cups *Fresh celery, diced
  • ½ cup Garlic, minced
  • ½ cup Salt-free seasoning
  • 3 Tbsp Vegetable base powder
  • 4 each Bay leaves
  • 1 gal Canned low-sodium black-eyed peas, drained, rinsed
  • - - OR
  • 1 gal *Dry black-eyed peas, cooked (See Notes Section)
  • 3 qt Water
  • 2 tsp Salt

50 Servings

Weight

  • 3 lb 14 oz Brown rice, long-grain, regular, dry, parboiled
  • - - Canola oil
  • 3 lb 8 oz *Fresh onions, chopped
  • 3 lb Fresh green bell peppers, chopped
  • 3 lb 8 oz *Fresh red bell pepper, diced
  • 3 lb *Fresh celery, diced
  • 8 oz Garlic, minced
  • 4 oz Salt-free seasoning
  • - - Vegetable base powder
  • - - Bay leaves
  • 11 lb Canned low-sodium black-eyed peas, drained, rinsed
  • - - OR
  • 11 lb *Dry black-eyed peas, cooked (See Notes Section)
  • - - Water
  • - - Salt

Measure

  • 2 qt 2 cups Brown rice, long-grain, regular, dry, parboiled
  • â…” cup Canola oil
  • 2 qt *Fresh onions, chopped
  • 2 qt 2 cups *Fresh green bell peppers, chopped
  • 2 qt 3 cups *Fresh red bell pepper, diced
  • 3 qt *Fresh celery, diced
  • 1 cup Garlic, minced
  • 1 cup Salt-free seasoning
  • ÂĽ cup 2 Tbsp Vegetable base powder
  • 8 each Bay leaves
  • 2 gal Canned low-sodium black-eyed peas, drained, rinsed
  • - - OR
  • 2 gal *Dry black-eyed peas, cooked (See Notes Section)
  • 1 gal 2 qt Water
  • 1 Tbsp 1 tsp Salt
*See Marketing Guide

Ingredients
 

25 Servings

Weight

  • 1 lb 15 oz Brown rice, long-grain, regular, dry, parboiled
  • - - Canola oil
  • 1 lb 12 oz *Fresh onions, chopped
  • 1 lb 8 oz *Fresh green bell peppers, chopped
  • 1 lb 12 oz *Fresh red bell pepper, diced
  • 1 lb 8 oz *Fresh celery, diced
  • 4 oz Garlic, minced
  • 2 oz Salt-free seasoning
  • - - Vegetable base powder
  • - - Bay leaves
  • 5 lb 8 oz Canned low-sodium black-eyed peas, drained, rinsed
  • - - OR
  • 5 lb 8 oz *Dry black eyed peas, cooked (See Notes Section)
  • - - Water
  • - - Salt

Measure

  • 1 qt 1 cup Brown rice, long-grain, regular, dry, parboiled
  • â…“ cup Canola oil
  • 1 qt *Fresh onions, chopped
  • 1 qt 1 cup *Fresh green bell peppers, chopped
  • 1 qt 1½ cups *Fresh red bell pepper, diced
  • 1 qt 2 cups *Fresh celery, diced
  • ½ cup Garlic, minced
  • ½ cup Salt-free seasoning
  • 3 Tbsp Vegetable base powder
  • 4 each Bay leaves
  • 1 gal Canned low-sodium black-eyed peas, drained, rinsed
  • - - OR
  • 1 gal *Dry black-eyed peas, cooked (See Notes Section)
  • 3 qt Water
  • 2 tsp Salt

50 Servings

Weight

  • 3 lb 14 oz Brown rice, long-grain, regular, dry, parboiled
  • - - Canola oil
  • 3 lb 8 oz *Fresh onions, chopped
  • 3 lb Fresh green bell peppers, chopped
  • 3 lb 8 oz *Fresh red bell pepper, diced
  • 3 lb *Fresh celery, diced
  • 8 oz Garlic, minced
  • 4 oz Salt-free seasoning
  • - - Vegetable base powder
  • - - Bay leaves
  • 11 lb Canned low-sodium black-eyed peas, drained, rinsed
  • - - OR
  • 11 lb *Dry black-eyed peas, cooked (See Notes Section)
  • - - Water
  • - - Salt

Measure

  • 2 qt 2 cups Brown rice, long-grain, regular, dry, parboiled
  • â…” cup Canola oil
  • 2 qt *Fresh onions, chopped
  • 2 qt 2 cups *Fresh green bell peppers, chopped
  • 2 qt 3 cups *Fresh red bell pepper, diced
  • 3 qt *Fresh celery, diced
  • 1 cup Garlic, minced
  • 1 cup Salt-free seasoning
  • ÂĽ cup 2 Tbsp Vegetable base powder
  • 8 each Bay leaves
  • 2 gal Canned low-sodium black-eyed peas, drained, rinsed
  • - - OR
  • 2 gal *Dry black-eyed peas, cooked (See Notes Section)
  • 1 gal 2 qt Water
  • 1 Tbsp 1 tsp Salt

Quantity
 

25 Servings

Weight

  • 1 lb 15 oz Brown rice, long-grain, regular, dry, parboiled
  • - - Canola oil
  • 1 lb 12 oz *Fresh onions, chopped
  • 1 lb 8 oz *Fresh green bell peppers, chopped
  • 1 lb 12 oz *Fresh red bell pepper, diced
  • 1 lb 8 oz *Fresh celery, diced
  • 4 oz Garlic, minced
  • 2 oz Salt-free seasoning
  • - - Vegetable base powder
  • - - Bay leaves
  • 5 lb 8 oz Canned low-sodium black-eyed peas, drained, rinsed
  • - - OR
  • 5 lb 8 oz *Dry black eyed peas, cooked (See Notes Section)
  • - - Water
  • - - Salt

Measure

  • 1 qt 1 cup Brown rice, long-grain, regular, dry, parboiled
  • â…“ cup Canola oil
  • 1 qt *Fresh onions, chopped
  • 1 qt 1 cup *Fresh green bell peppers, chopped
  • 1 qt 1½ cups *Fresh red bell pepper, diced
  • 1 qt 2 cups *Fresh celery, diced
  • ½ cup Garlic, minced
  • ½ cup Salt-free seasoning
  • 3 Tbsp Vegetable base powder
  • 4 each Bay leaves
  • 1 gal Canned low-sodium black-eyed peas, drained, rinsed
  • - - OR
  • 1 gal *Dry black-eyed peas, cooked (See Notes Section)
  • 3 qt Water
  • 2 tsp Salt

50 Servings

Weight

  • 3 lb 14 oz Brown rice, long-grain, regular, dry, parboiled
  • - - Canola oil
  • 3 lb 8 oz *Fresh onions, chopped
  • 3 lb Fresh green bell peppers, chopped
  • 3 lb 8 oz *Fresh red bell pepper, diced
  • 3 lb *Fresh celery, diced
  • 8 oz Garlic, minced
  • 4 oz Salt-free seasoning
  • - - Vegetable base powder
  • - - Bay leaves
  • 11 lb Canned low-sodium black-eyed peas, drained, rinsed
  • - - OR
  • 11 lb *Dry black-eyed peas, cooked (See Notes Section)
  • - - Water
  • - - Salt

Measure

  • 2 qt 2 cups Brown rice, long-grain, regular, dry, parboiled
  • â…” cup Canola oil
  • 2 qt *Fresh onions, chopped
  • 2 qt 2 cups *Fresh green bell peppers, chopped
  • 2 qt 3 cups *Fresh red bell pepper, diced
  • 3 qt *Fresh celery, diced
  • 1 cup Garlic, minced
  • 1 cup Salt-free seasoning
  • ÂĽ cup 2 Tbsp Vegetable base powder
  • 8 each Bay leaves
  • 2 gal Canned low-sodium black-eyed peas, drained, rinsed
  • - - OR
  • 2 gal *Dry black-eyed peas, cooked (See Notes Section)
  • 1 gal 2 qt Water
  • 1 Tbsp 1 tsp Salt
*See Marketing Guide

Instructions
 

  • Preheat oven to bake:
    Conventional oven: 350 °F
    Convection oven: 325 °F
  • Place 1 lb 15 oz (1 qt 1 cup) brown rice in each steam table pan (12” x 20” x 4”). Set aside for step 8.
    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 about 16 lb 12 oz (about 1 gal 3 qt 1 cup) 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.
  • Serve 1½ cups (4 oz spoodle).

Nutrition INFORMATION

Hoppin' John USDA Recipe for Adults in CACFP
Amount Per Serving
 
1 ½ cup (8 oz and 4 oz spoodle)
Calories
294
Total Fat
 
6
g
9
%
Saturated Fat
 
1
g
6
%
Cholesterol
 
0
mg
0
%
Sodium
 
435
mg
19
%
Total Carbohydrate
 
51
g
17
%
Dietary Fiber
 
6
g
25
%
Total Sugars
 
6
g
7
%
Protein
 
9
g
18
%
Vitamin A
 
57
mcg
Vitamin C
 
74
mg
90
%
Vitamin D
 
0
IU
0
%
Calcium
 
44
mg
4
%
Iron
 
2
mg
11
%
Potassium
 
472
mg
13
%
N/A=data not available
*Marketing Guide
25 Servings:
Fresh Onion: 2 lb 4 oz
Fresh Green Bell Pepper: 2 lb 1 oz
Fresh Red Bell Pepper: 2 lb 7 oz
Fresh Celery: 1 lb 13 oz
50 Servings:
Fresh Onion: 4 lb 8 oz
Fresh Green Bell Pepper: 4 lb 2 oz
Fresh Red Bell Pepper: 4 lb 14 oz
Fresh Celery: 3 lb 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.
How to Cook Dry Black-eyed Peas
Special tip for preparing dry peas:
SOAKING PEAS
OVERNIGHT METHOD: Add 1Âľ qt cold water to every 1 lb of dry peas. Cover and refrigerate overnight. Discard the water. Proceed with recipe.
QUICK-SOAK METHOD: Boil 1Âľ 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 1hour. Discard the water. Proceed with recipe.
COOKING PEAS
Once the peas have been soaked, add 1Âľ 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.
OR
Chill for later use.
Critical Control Point: Cool to 70 °F within 2 hours and to 40 °F or lower within 4 hours.
1 lb dry black-eyed peas = about 2¼ cups dry or 4½ cups cooked peas.
Yield / Volume
25 Servings:
About 17 lb 15 oz
About 2 gal 1 qt /1 steam table pan
(12" x 20" x 4")
50 Servings:
About 35 lb 14 oz
About 4 gal 2 qt /2 steam table pans
(12" x 20" x 4")