Hoppin' John USDA Recipe for Adults in CACFP

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.
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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
    • ⅓ 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
      • ⅔ 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
      • ¼ 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
        • ⅓ 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
          • ⅔ 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
          • ¼ 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
            • ⅓ 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
              • ⅔ 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
              • ¼ 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
                • ⅓ 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
                  • ⅔ 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
                  • ¼ 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
                    • ⅓ 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
                      • ⅔ 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
                      • ¼ 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
                        • ⅓ 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
                          • ⅔ 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
                          • ¼ 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
                            • ⅓ 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
                              • ⅔ 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
                              • ¼ 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
                                • ⅓ 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
                                  • ⅔ 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
                                  • ¼ 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
                                    • ⅓ 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
                                      • ⅔ 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
                                      • ¼ 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
                                        • ⅓ 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
                                          • ⅔ 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
                                          • ¼ 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

                                          Nutrition Facts
                                          Hoppin' John USDA Recipe for Adults in CACFP
                                          Amount Per Serving 1 ½ cup (8 oz and 4 oz spoodle)
                                          Calories 294 Calories from Fat 54
                                          % Daily Value*
                                          Total Fat 6g9%
                                          Saturated Fat 1g6%
                                          Cholesterol 0mg0%
                                          Sodium 435mg19%
                                          Potassium 472mg13%
                                          Total Carbohydrates 51g17%
                                          Dietary Fiber 6g25%
                                          Total Sugars 6g7%
                                          Protein 9g18%
                                          Vitamin C 74mg90%
                                          Vitamin D 0IU0%
                                          Calcium 44mg4%
                                          Iron 2mg11%
                                          Vitamin A 57mcg
                                          *
                                          *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 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 1hour. Discard the water. Proceed with recipe.
                                          COOKING PEAS
                                          Once the peas have been 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.
                                          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")