Hoppin’ John (Black-Eyed Peas and Rice) USDA Recipe for Schools
Age Group: Ages 6-18
Serving Size: 50-100
Hoppin’ John is black-eyed peas, onions, and fresh vegetables cooked in broth and mixed with brown rice.NSLP/SBP CREDITING INFORMATION ½ cup (No. 8 scoop) provides:Legume as Meat Alternate: 0.75 oz equivalent meat alternate, ⅛ cup other vegetable, and 1 oz equivalent grains. OR Legume as Vegetable: ⅛ cup legume vegetable, ⅛ cup other vegetable, and 1 oz equivalent grains.
Ingredients
50 Servings
Weight
- 3 lb 2 oz Brown rice, long-grain, regular, dry parboiled
- - - Canola oil
- 1 lb 8 oz *Onions, fresh, chopped
- 8 oz *Green bell peppers, fresh, chopped
- 8 oz *Red bell peppers, fresh, diced
- 8 oz *Celery, fresh, diced
- 4 oz Garlic, minced
- 4 oz Salt-free seasoning
- - - Vegetable base powder
- - - Bay leaves
- 6 lb Black-eyed peas, canned, low-sodium, drained, rinsed
- - - OR
- 6 lb Black-eyed peas, frozen (see Notes)
- - - Water
- - - Salt
Measure
- 2 qt Brown rice, long-grain, regular, dry parboiled
- ⅔ cup 1 Tbsp 1 tsp Canola oil
- 1 qt ⅔ cup 1 tsp *Onions, fresh, chopped
- 1½ cups *Green bell peppers, fresh, chopped
- 1½ cups *Red bell peppers, fresh, diced
- 1½ cups 1 Tbsp *Celery, fresh, diced
- ¼ cup Garlic, minced
- 1 cup Salt-free seasoning
- 3 Tbsp Vegetable base powder
- 8 each Bay leaves
- 3 qt 1¾ cups 1Tbsp 1½ tsp (1½ No. 10 cans) Black-eyed peas, canned, low-sodium, drained, rinsed
- - - OR
- 1 gal 1 cup 1 Tbsp ⅓ tsp Black-eyed peas, frozen (see Notes)
- 3 qt Water
- 2 Tbsp ½ tsp Salt
100 Servings
Weight
- 6 lb 4 oz Brown rice, long-grain, regular, dry parboiled
- - - Canola oil
- 3 lb *Onions, fresh, chopped
- 1 lb *Green bell peppers, fresh, chopped
- 1 lb *Red bell peppers, fresh, diced
- 1 lb *Celery, fresh, diced
- 8 oz Garlic, minced
- 8 oz Salt-free seasoning
- 3 oz Vegetable base powder
- - - Bay leaves
- 12 lb Black-eyed peas, canned, low-sodium, drained, rinsed
- - - OR
- 12 lb Black-eyed peas, frozen (see Notes)
- - - Water
- - - Salt
Measure
- 1 gal Brown rice, long-grain, regular, dry parboiled
- 1⅓ cups 2 Tbsp 2 tsp Canola oil
- 2 qt 1⅓ cups 2 tsp *Onions, fresh, chopped
- 3 cups *Green bell peppers, fresh, chopped
- 3 cups *Red bell peppers, fresh, diced
- 3 cups 2 Tbsp *Celery, fresh, diced
- ½ cup Garlic, minced
- 2 cups Salt-free seasoning
- ¼ cup 2 Tbsp Vegetable base powder
- 16 each Bay leaves
- 1 gal 2 qt 3½ cups 3 Tbsp (3 No. 10 cans) Black-eyed peas, canned, low-sodium, drained, rinsed
- - - OR
- 2 gal 2 cups 2 Tbsp ⅔ tsp Black-eyed peas, frozen (see Notes)
- 1 gal 2 qt Water
- ¼ cup 1 tsp Salt
Quantity
50 Servings
Weight
- 3 lb 2 oz Brown rice, long-grain, regular, dry parboiled
- - - Canola oil
- 1 lb 8 oz *Onions, fresh, chopped
- 8 oz *Green bell peppers, fresh, chopped
- 8 oz *Red bell peppers, fresh, diced
- 8 oz *Celery, fresh, diced
- 4 oz Garlic, minced
- 4 oz Salt-free seasoning
- - - Vegetable base powder
- - - Bay leaves
- 6 lb Black-eyed peas, canned, low-sodium, drained, rinsed
- - - OR
- 6 lb Black-eyed peas, frozen (see Notes)
- - - Water
- - - Salt
Measure
- 2 qt Brown rice, long-grain, regular, dry parboiled
- ⅔ cup 1 Tbsp 1 tsp Canola oil
- 1 qt ⅔ cup 1 tsp *Onions, fresh, chopped
- 1½ cups *Green bell peppers, fresh, chopped
- 1½ cups *Red bell peppers, fresh, diced
- 1½ cups 1 Tbsp *Celery, fresh, diced
- ¼ cup Garlic, minced
- 1 cup Salt-free seasoning
- 3 Tbsp Vegetable base powder
- 8 each Bay leaves
- 3 qt 1¾ cups 1Tbsp 1½ tsp (1½ No. 10 cans) Black-eyed peas, canned, low-sodium, drained, rinsed
- - - OR
- 1 gal 1 cup 1 Tbsp ⅓ tsp Black-eyed peas, frozen (see Notes)
- 3 qt Water
- 2 Tbsp ½ tsp Salt
100 Servings
Weight
- 6 lb 4 oz Brown rice, long-grain, regular, dry parboiled
- - - Canola oil
- 3 lb *Onions, fresh, chopped
- 1 lb *Green bell peppers, fresh, chopped
- 1 lb *Red bell peppers, fresh, diced
- 1 lb *Celery, fresh, diced
- 8 oz Garlic, minced
- 8 oz Salt-free seasoning
- 3 oz Vegetable base powder
- - - Bay leaves
- 12 lb Black-eyed peas, canned, low-sodium, drained, rinsed
- - - OR
- 12 lb Black-eyed peas, frozen (see Notes)
- - - Water
- - - Salt
Measure
- 1 gal Brown rice, long-grain, regular, dry parboiled
- 1⅓ cups 2 Tbsp 2 tsp Canola oil
- 2 qt 1⅓ cups 2 tsp *Onions, fresh, chopped
- 3 cups *Green bell peppers, fresh, chopped
- 3 cups *Red bell peppers, fresh, diced
- 3 cups 2 Tbsp *Celery, fresh, diced
- ½ cup Garlic, minced
- 2 cups Salt-free seasoning
- ¼ cup 2 Tbsp Vegetable base powder
- 16 each Bay leaves
- 1 gal 2 qt 3½ cups 3 Tbsp (3 No. 10 cans) Black-eyed peas, canned, low-sodium, drained, rinsed
- - - OR
- 2 gal 2 cups 2 Tbsp ⅔ tsp Black-eyed peas, frozen (see Notes)
- 1 gal 2 qt Water
- ¼ cup 1 tsp Salt
Ingredients
50 Servings
Weight
- 3 lb 2 oz Brown rice, long-grain, regular, dry parboiled
- - - Canola oil
- 1 lb 8 oz *Onions, fresh, chopped
- 8 oz *Green bell peppers, fresh, chopped
- 8 oz *Red bell peppers, fresh, diced
- 8 oz *Celery, fresh, diced
- 4 oz Garlic, minced
- 4 oz Salt-free seasoning
- - - Vegetable base powder
- - - Bay leaves
- 6 lb Black-eyed peas, canned, low-sodium, drained, rinsed
- - - OR
- 6 lb Black-eyed peas, frozen (see Notes)
- - - Water
- - - Salt
Measure
- 2 qt Brown rice, long-grain, regular, dry parboiled
- ⅔ cup 1 Tbsp 1 tsp Canola oil
- 1 qt ⅔ cup 1 tsp *Onions, fresh, chopped
- 1½ cups *Green bell peppers, fresh, chopped
- 1½ cups *Red bell peppers, fresh, diced
- 1½ cups 1 Tbsp *Celery, fresh, diced
- ¼ cup Garlic, minced
- 1 cup Salt-free seasoning
- 3 Tbsp Vegetable base powder
- 8 each Bay leaves
- 3 qt 1¾ cups 1Tbsp 1½ tsp (1½ No. 10 cans) Black-eyed peas, canned, low-sodium, drained, rinsed
- - - OR
- 1 gal 1 cup 1 Tbsp ⅓ tsp Black-eyed peas, frozen (see Notes)
- 3 qt Water
- 2 Tbsp ½ tsp Salt
100 Servings
Weight
- 6 lb 4 oz Brown rice, long-grain, regular, dry parboiled
- - - Canola oil
- 3 lb *Onions, fresh, chopped
- 1 lb *Green bell peppers, fresh, chopped
- 1 lb *Red bell peppers, fresh, diced
- 1 lb *Celery, fresh, diced
- 8 oz Garlic, minced
- 8 oz Salt-free seasoning
- 3 oz Vegetable base powder
- - - Bay leaves
- 12 lb Black-eyed peas, canned, low-sodium, drained, rinsed
- - - OR
- 12 lb Black-eyed peas, frozen (see Notes)
- - - Water
- - - Salt
Measure
- 1 gal Brown rice, long-grain, regular, dry parboiled
- 1⅓ cups 2 Tbsp 2 tsp Canola oil
- 2 qt 1⅓ cups 2 tsp *Onions, fresh, chopped
- 3 cups *Green bell peppers, fresh, chopped
- 3 cups *Red bell peppers, fresh, diced
- 3 cups 2 Tbsp *Celery, fresh, diced
- ½ cup Garlic, minced
- 2 cups Salt-free seasoning
- ¼ cup 2 Tbsp Vegetable base powder
- 16 each Bay leaves
- 1 gal 2 qt 3½ cups 3 Tbsp (3 No. 10 cans) Black-eyed peas, canned, low-sodium, drained, rinsed
- - - OR
- 2 gal 2 cups 2 Tbsp ⅔ tsp Black-eyed peas, frozen (see Notes)
- 1 gal 2 qt Water
- ¼ cup 1 tsp Salt
Quantity
50 Servings
Weight
- 3 lb 2 oz Brown rice, long-grain, regular, dry parboiled
- - - Canola oil
- 1 lb 8 oz *Onions, fresh, chopped
- 8 oz *Green bell peppers, fresh, chopped
- 8 oz *Red bell peppers, fresh, diced
- 8 oz *Celery, fresh, diced
- 4 oz Garlic, minced
- 4 oz Salt-free seasoning
- - - Vegetable base powder
- - - Bay leaves
- 6 lb Black-eyed peas, canned, low-sodium, drained, rinsed
- - - OR
- 6 lb Black-eyed peas, frozen (see Notes)
- - - Water
- - - Salt
Measure
- 2 qt Brown rice, long-grain, regular, dry parboiled
- ⅔ cup 1 Tbsp 1 tsp Canola oil
- 1 qt ⅔ cup 1 tsp *Onions, fresh, chopped
- 1½ cups *Green bell peppers, fresh, chopped
- 1½ cups *Red bell peppers, fresh, diced
- 1½ cups 1 Tbsp *Celery, fresh, diced
- ¼ cup Garlic, minced
- 1 cup Salt-free seasoning
- 3 Tbsp Vegetable base powder
- 8 each Bay leaves
- 3 qt 1¾ cups 1Tbsp 1½ tsp (1½ No. 10 cans) Black-eyed peas, canned, low-sodium, drained, rinsed
- - - OR
- 1 gal 1 cup 1 Tbsp ⅓ tsp Black-eyed peas, frozen (see Notes)
- 3 qt Water
- 2 Tbsp ½ tsp Salt
100 Servings
Weight
- 6 lb 4 oz Brown rice, long-grain, regular, dry parboiled
- - - Canola oil
- 3 lb *Onions, fresh, chopped
- 1 lb *Green bell peppers, fresh, chopped
- 1 lb *Red bell peppers, fresh, diced
- 1 lb *Celery, fresh, diced
- 8 oz Garlic, minced
- 8 oz Salt-free seasoning
- 3 oz Vegetable base powder
- - - Bay leaves
- 12 lb Black-eyed peas, canned, low-sodium, drained, rinsed
- - - OR
- 12 lb Black-eyed peas, frozen (see Notes)
- - - Water
- - - Salt
Measure
- 1 gal Brown rice, long-grain, regular, dry parboiled
- 1⅓ cups 2 Tbsp 2 tsp Canola oil
- 2 qt 1⅓ cups 2 tsp *Onions, fresh, chopped
- 3 cups *Green bell peppers, fresh, chopped
- 3 cups *Red bell peppers, fresh, diced
- 3 cups 2 Tbsp *Celery, fresh, diced
- ½ cup Garlic, minced
- 2 cups Salt-free seasoning
- ¼ cup 2 Tbsp Vegetable base powder
- 16 each Bay leaves
- 1 gal 2 qt 3½ cups 3 Tbsp (3 No. 10 cans) Black-eyed peas, canned, low-sodium, drained, rinsed
- - - OR
- 2 gal 2 cups 2 Tbsp ⅔ tsp Black-eyed peas, frozen (see Notes)
- 1 gal 2 qt Water
- ¼ cup 1 tsp Salt
*See Marketing Guide
Ingredients
50 Servings
Weight
- 3 lb 2 oz Brown rice, long-grain, regular, dry parboiled
- - - Canola oil
- 1 lb 8 oz *Onions, fresh, chopped
- 8 oz *Green bell peppers, fresh, chopped
- 8 oz *Red bell peppers, fresh, diced
- 8 oz *Celery, fresh, diced
- 4 oz Garlic, minced
- 4 oz Salt-free seasoning
- - - Vegetable base powder
- - - Bay leaves
- 6 lb Black-eyed peas, canned, low-sodium, drained, rinsed
- - - OR
- 6 lb Black-eyed peas, frozen (see Notes)
- - - Water
- - - Salt
Measure
- 2 qt Brown rice, long-grain, regular, dry parboiled
- ⅔ cup 1 Tbsp 1 tsp Canola oil
- 1 qt ⅔ cup 1 tsp *Onions, fresh, chopped
- 1½ cups *Green bell peppers, fresh, chopped
- 1½ cups *Red bell peppers, fresh, diced
- 1½ cups 1 Tbsp *Celery, fresh, diced
- ¼ cup Garlic, minced
- 1 cup Salt-free seasoning
- 3 Tbsp Vegetable base powder
- 8 each Bay leaves
- 3 qt 1¾ cups 1Tbsp 1½ tsp (1½ No. 10 cans) Black-eyed peas, canned, low-sodium, drained, rinsed
- - - OR
- 1 gal 1 cup 1 Tbsp ⅓ tsp Black-eyed peas, frozen (see Notes)
- 3 qt Water
- 2 Tbsp ½ tsp Salt
100 Servings
Weight
- 6 lb 4 oz Brown rice, long-grain, regular, dry parboiled
- - - Canola oil
- 3 lb *Onions, fresh, chopped
- 1 lb *Green bell peppers, fresh, chopped
- 1 lb *Red bell peppers, fresh, diced
- 1 lb *Celery, fresh, diced
- 8 oz Garlic, minced
- 8 oz Salt-free seasoning
- 3 oz Vegetable base powder
- - - Bay leaves
- 12 lb Black-eyed peas, canned, low-sodium, drained, rinsed
- - - OR
- 12 lb Black-eyed peas, frozen (see Notes)
- - - Water
- - - Salt
Measure
- 1 gal Brown rice, long-grain, regular, dry parboiled
- 1⅓ cups 2 Tbsp 2 tsp Canola oil
- 2 qt 1⅓ cups 2 tsp *Onions, fresh, chopped
- 3 cups *Green bell peppers, fresh, chopped
- 3 cups *Red bell peppers, fresh, diced
- 3 cups 2 Tbsp *Celery, fresh, diced
- ½ cup Garlic, minced
- 2 cups Salt-free seasoning
- ¼ cup 2 Tbsp Vegetable base powder
- 16 each Bay leaves
- 1 gal 2 qt 3½ cups 3 Tbsp (3 No. 10 cans) Black-eyed peas, canned, low-sodium, drained, rinsed
- - - OR
- 2 gal 2 cups 2 Tbsp ⅔ tsp Black-eyed peas, frozen (see Notes)
- 1 gal 2 qt Water
- ¼ cup 1 tsp Salt
Quantity
50 Servings
Weight
- 3 lb 2 oz Brown rice, long-grain, regular, dry parboiled
- - - Canola oil
- 1 lb 8 oz *Onions, fresh, chopped
- 8 oz *Green bell peppers, fresh, chopped
- 8 oz *Red bell peppers, fresh, diced
- 8 oz *Celery, fresh, diced
- 4 oz Garlic, minced
- 4 oz Salt-free seasoning
- - - Vegetable base powder
- - - Bay leaves
- 6 lb Black-eyed peas, canned, low-sodium, drained, rinsed
- - - OR
- 6 lb Black-eyed peas, frozen (see Notes)
- - - Water
- - - Salt
Measure
- 2 qt Brown rice, long-grain, regular, dry parboiled
- ⅔ cup 1 Tbsp 1 tsp Canola oil
- 1 qt ⅔ cup 1 tsp *Onions, fresh, chopped
- 1½ cups *Green bell peppers, fresh, chopped
- 1½ cups *Red bell peppers, fresh, diced
- 1½ cups 1 Tbsp *Celery, fresh, diced
- ¼ cup Garlic, minced
- 1 cup Salt-free seasoning
- 3 Tbsp Vegetable base powder
- 8 each Bay leaves
- 3 qt 1¾ cups 1Tbsp 1½ tsp (1½ No. 10 cans) Black-eyed peas, canned, low-sodium, drained, rinsed
- - - OR
- 1 gal 1 cup 1 Tbsp ⅓ tsp Black-eyed peas, frozen (see Notes)
- 3 qt Water
- 2 Tbsp ½ tsp Salt
100 Servings
Weight
- 6 lb 4 oz Brown rice, long-grain, regular, dry parboiled
- - - Canola oil
- 3 lb *Onions, fresh, chopped
- 1 lb *Green bell peppers, fresh, chopped
- 1 lb *Red bell peppers, fresh, diced
- 1 lb *Celery, fresh, diced
- 8 oz Garlic, minced
- 8 oz Salt-free seasoning
- 3 oz Vegetable base powder
- - - Bay leaves
- 12 lb Black-eyed peas, canned, low-sodium, drained, rinsed
- - - OR
- 12 lb Black-eyed peas, frozen (see Notes)
- - - Water
- - - Salt
Measure
- 1 gal Brown rice, long-grain, regular, dry parboiled
- 1⅓ cups 2 Tbsp 2 tsp Canola oil
- 2 qt 1⅓ cups 2 tsp *Onions, fresh, chopped
- 3 cups *Green bell peppers, fresh, chopped
- 3 cups *Red bell peppers, fresh, diced
- 3 cups 2 Tbsp *Celery, fresh, diced
- ½ cup Garlic, minced
- 2 cups Salt-free seasoning
- ¼ cup 2 Tbsp Vegetable base powder
- 16 each Bay leaves
- 1 gal 2 qt 3½ cups 3 Tbsp (3 No. 10 cans) Black-eyed peas, canned, low-sodium, drained, rinsed
- - - OR
- 2 gal 2 cups 2 Tbsp ⅔ tsp Black-eyed peas, frozen (see Notes)
- 1 gal 2 qt Water
- ¼ cup 1 tsp Salt
*See Marketing Guide
Ingredients
50 Servings
Weight
- 3 lb 2 oz Brown rice, long-grain, regular, dry parboiled
- - - Canola oil
- 1 lb 8 oz *Onions, fresh, chopped
- 8 oz *Green bell peppers, fresh, chopped
- 8 oz *Red bell peppers, fresh, diced
- 8 oz *Celery, fresh, diced
- 4 oz Garlic, minced
- 4 oz Salt-free seasoning
- - - Vegetable base powder
- - - Bay leaves
- 6 lb Black-eyed peas, canned, low-sodium, drained, rinsed
- - - OR
- 6 lb Black-eyed peas, frozen (see Notes)
- - - Water
- - - Salt
Measure
- 2 qt Brown rice, long-grain, regular, dry parboiled
- ⅔ cup 1 Tbsp 1 tsp Canola oil
- 1 qt ⅔ cup 1 tsp *Onions, fresh, chopped
- 1½ cups *Green bell peppers, fresh, chopped
- 1½ cups *Red bell peppers, fresh, diced
- 1½ cups 1 Tbsp *Celery, fresh, diced
- ¼ cup Garlic, minced
- 1 cup Salt-free seasoning
- 3 Tbsp Vegetable base powder
- 8 each Bay leaves
- 3 qt 1¾ cups 1Tbsp 1½ tsp (1½ No. 10 cans) Black-eyed peas, canned, low-sodium, drained, rinsed
- - - OR
- 1 gal 1 cup 1 Tbsp ⅓ tsp Black-eyed peas, frozen (see Notes)
- 3 qt Water
- 2 Tbsp ½ tsp Salt
100 Servings
Weight
- 6 lb 4 oz Brown rice, long-grain, regular, dry parboiled
- - - Canola oil
- 3 lb *Onions, fresh, chopped
- 1 lb *Green bell peppers, fresh, chopped
- 1 lb *Red bell peppers, fresh, diced
- 1 lb *Celery, fresh, diced
- 8 oz Garlic, minced
- 8 oz Salt-free seasoning
- 3 oz Vegetable base powder
- - - Bay leaves
- 12 lb Black-eyed peas, canned, low-sodium, drained, rinsed
- - - OR
- 12 lb Black-eyed peas, frozen (see Notes)
- - - Water
- - - Salt
Measure
- 1 gal Brown rice, long-grain, regular, dry parboiled
- 1⅓ cups 2 Tbsp 2 tsp Canola oil
- 2 qt 1⅓ cups 2 tsp *Onions, fresh, chopped
- 3 cups *Green bell peppers, fresh, chopped
- 3 cups *Red bell peppers, fresh, diced
- 3 cups 2 Tbsp *Celery, fresh, diced
- ½ cup Garlic, minced
- 2 cups Salt-free seasoning
- ¼ cup 2 Tbsp Vegetable base powder
- 16 each Bay leaves
- 1 gal 2 qt 3½ cups 3 Tbsp (3 No. 10 cans) Black-eyed peas, canned, low-sodium, drained, rinsed
- - - OR
- 2 gal 2 cups 2 Tbsp ⅔ tsp Black-eyed peas, frozen (see Notes)
- 1 gal 2 qt Water
- ¼ cup 1 tsp Salt
Quantity
50 Servings
Weight
- 3 lb 2 oz Brown rice, long-grain, regular, dry parboiled
- - - Canola oil
- 1 lb 8 oz *Onions, fresh, chopped
- 8 oz *Green bell peppers, fresh, chopped
- 8 oz *Red bell peppers, fresh, diced
- 8 oz *Celery, fresh, diced
- 4 oz Garlic, minced
- 4 oz Salt-free seasoning
- - - Vegetable base powder
- - - Bay leaves
- 6 lb Black-eyed peas, canned, low-sodium, drained, rinsed
- - - OR
- 6 lb Black-eyed peas, frozen (see Notes)
- - - Water
- - - Salt
Measure
- 2 qt Brown rice, long-grain, regular, dry parboiled
- ⅔ cup 1 Tbsp 1 tsp Canola oil
- 1 qt ⅔ cup 1 tsp *Onions, fresh, chopped
- 1½ cups *Green bell peppers, fresh, chopped
- 1½ cups *Red bell peppers, fresh, diced
- 1½ cups 1 Tbsp *Celery, fresh, diced
- ¼ cup Garlic, minced
- 1 cup Salt-free seasoning
- 3 Tbsp Vegetable base powder
- 8 each Bay leaves
- 3 qt 1¾ cups 1Tbsp 1½ tsp (1½ No. 10 cans) Black-eyed peas, canned, low-sodium, drained, rinsed
- - - OR
- 1 gal 1 cup 1 Tbsp ⅓ tsp Black-eyed peas, frozen (see Notes)
- 3 qt Water
- 2 Tbsp ½ tsp Salt
100 Servings
Weight
- 6 lb 4 oz Brown rice, long-grain, regular, dry parboiled
- - - Canola oil
- 3 lb *Onions, fresh, chopped
- 1 lb *Green bell peppers, fresh, chopped
- 1 lb *Red bell peppers, fresh, diced
- 1 lb *Celery, fresh, diced
- 8 oz Garlic, minced
- 8 oz Salt-free seasoning
- 3 oz Vegetable base powder
- - - Bay leaves
- 12 lb Black-eyed peas, canned, low-sodium, drained, rinsed
- - - OR
- 12 lb Black-eyed peas, frozen (see Notes)
- - - Water
- - - Salt
Measure
- 1 gal Brown rice, long-grain, regular, dry parboiled
- 1⅓ cups 2 Tbsp 2 tsp Canola oil
- 2 qt 1⅓ cups 2 tsp *Onions, fresh, chopped
- 3 cups *Green bell peppers, fresh, chopped
- 3 cups *Red bell peppers, fresh, diced
- 3 cups 2 Tbsp *Celery, fresh, diced
- ½ cup Garlic, minced
- 2 cups Salt-free seasoning
- ¼ cup 2 Tbsp Vegetable base powder
- 16 each Bay leaves
- 1 gal 2 qt 3½ cups 3 Tbsp (3 No. 10 cans) Black-eyed peas, canned, low-sodium, drained, rinsed
- - - OR
- 2 gal 2 cups 2 Tbsp ⅔ tsp Black-eyed peas, frozen (see Notes)
- 1 gal 2 qt Water
- ¼ cup 1 tsp Salt
*See Marketing Guide
Ingredients
50 Servings
Weight
- 3 lb 2 oz Brown rice, long-grain, regular, dry parboiled
- - - Canola oil
- 1 lb 8 oz *Onions, fresh, chopped
- 8 oz *Green bell peppers, fresh, chopped
- 8 oz *Red bell peppers, fresh, diced
- 8 oz *Celery, fresh, diced
- 4 oz Garlic, minced
- 4 oz Salt-free seasoning
- - - Vegetable base powder
- - - Bay leaves
- 6 lb Black-eyed peas, canned, low-sodium, drained, rinsed
- - - OR
- 6 lb Black-eyed peas, frozen (see Notes)
- - - Water
- - - Salt
Measure
- 2 qt Brown rice, long-grain, regular, dry parboiled
- ⅔ cup 1 Tbsp 1 tsp Canola oil
- 1 qt ⅔ cup 1 tsp *Onions, fresh, chopped
- 1½ cups *Green bell peppers, fresh, chopped
- 1½ cups *Red bell peppers, fresh, diced
- 1½ cups 1 Tbsp *Celery, fresh, diced
- ¼ cup Garlic, minced
- 1 cup Salt-free seasoning
- 3 Tbsp Vegetable base powder
- 8 each Bay leaves
- 3 qt 1¾ cups 1Tbsp 1½ tsp (1½ No. 10 cans) Black-eyed peas, canned, low-sodium, drained, rinsed
- - - OR
- 1 gal 1 cup 1 Tbsp ⅓ tsp Black-eyed peas, frozen (see Notes)
- 3 qt Water
- 2 Tbsp ½ tsp Salt
100 Servings
Weight
- 6 lb 4 oz Brown rice, long-grain, regular, dry parboiled
- - - Canola oil
- 3 lb *Onions, fresh, chopped
- 1 lb *Green bell peppers, fresh, chopped
- 1 lb *Red bell peppers, fresh, diced
- 1 lb *Celery, fresh, diced
- 8 oz Garlic, minced
- 8 oz Salt-free seasoning
- 3 oz Vegetable base powder
- - - Bay leaves
- 12 lb Black-eyed peas, canned, low-sodium, drained, rinsed
- - - OR
- 12 lb Black-eyed peas, frozen (see Notes)
- - - Water
- - - Salt
Measure
- 1 gal Brown rice, long-grain, regular, dry parboiled
- 1⅓ cups 2 Tbsp 2 tsp Canola oil
- 2 qt 1⅓ cups 2 tsp *Onions, fresh, chopped
- 3 cups *Green bell peppers, fresh, chopped
- 3 cups *Red bell peppers, fresh, diced
- 3 cups 2 Tbsp *Celery, fresh, diced
- ½ cup Garlic, minced
- 2 cups Salt-free seasoning
- ¼ cup 2 Tbsp Vegetable base powder
- 16 each Bay leaves
- 1 gal 2 qt 3½ cups 3 Tbsp (3 No. 10 cans) Black-eyed peas, canned, low-sodium, drained, rinsed
- - - OR
- 2 gal 2 cups 2 Tbsp ⅔ tsp Black-eyed peas, frozen (see Notes)
- 1 gal 2 qt Water
- ¼ cup 1 tsp Salt
Quantity
50 Servings
Weight
- 3 lb 2 oz Brown rice, long-grain, regular, dry parboiled
- - - Canola oil
- 1 lb 8 oz *Onions, fresh, chopped
- 8 oz *Green bell peppers, fresh, chopped
- 8 oz *Red bell peppers, fresh, diced
- 8 oz *Celery, fresh, diced
- 4 oz Garlic, minced
- 4 oz Salt-free seasoning
- - - Vegetable base powder
- - - Bay leaves
- 6 lb Black-eyed peas, canned, low-sodium, drained, rinsed
- - - OR
- 6 lb Black-eyed peas, frozen (see Notes)
- - - Water
- - - Salt
Measure
- 2 qt Brown rice, long-grain, regular, dry parboiled
- ⅔ cup 1 Tbsp 1 tsp Canola oil
- 1 qt ⅔ cup 1 tsp *Onions, fresh, chopped
- 1½ cups *Green bell peppers, fresh, chopped
- 1½ cups *Red bell peppers, fresh, diced
- 1½ cups 1 Tbsp *Celery, fresh, diced
- ¼ cup Garlic, minced
- 1 cup Salt-free seasoning
- 3 Tbsp Vegetable base powder
- 8 each Bay leaves
- 3 qt 1¾ cups 1Tbsp 1½ tsp (1½ No. 10 cans) Black-eyed peas, canned, low-sodium, drained, rinsed
- - - OR
- 1 gal 1 cup 1 Tbsp ⅓ tsp Black-eyed peas, frozen (see Notes)
- 3 qt Water
- 2 Tbsp ½ tsp Salt
100 Servings
Weight
- 6 lb 4 oz Brown rice, long-grain, regular, dry parboiled
- - - Canola oil
- 3 lb *Onions, fresh, chopped
- 1 lb *Green bell peppers, fresh, chopped
- 1 lb *Red bell peppers, fresh, diced
- 1 lb *Celery, fresh, diced
- 8 oz Garlic, minced
- 8 oz Salt-free seasoning
- 3 oz Vegetable base powder
- - - Bay leaves
- 12 lb Black-eyed peas, canned, low-sodium, drained, rinsed
- - - OR
- 12 lb Black-eyed peas, frozen (see Notes)
- - - Water
- - - Salt
Measure
- 1 gal Brown rice, long-grain, regular, dry parboiled
- 1⅓ cups 2 Tbsp 2 tsp Canola oil
- 2 qt 1⅓ cups 2 tsp *Onions, fresh, chopped
- 3 cups *Green bell peppers, fresh, chopped
- 3 cups *Red bell peppers, fresh, diced
- 3 cups 2 Tbsp *Celery, fresh, diced
- ½ cup Garlic, minced
- 2 cups Salt-free seasoning
- ¼ cup 2 Tbsp Vegetable base powder
- 16 each Bay leaves
- 1 gal 2 qt 3½ cups 3 Tbsp (3 No. 10 cans) Black-eyed peas, canned, low-sodium, drained, rinsed
- - - OR
- 2 gal 2 cups 2 Tbsp ⅔ tsp Black-eyed peas, frozen (see Notes)
- 1 gal 2 qt Water
- ¼ cup 1 tsp Salt
*See Marketing Guide
Instructions
- Place 1 qt brown rice (1 lb 9 oz) in each steam table pan (12" x 20" x 2½"). Set aside for step 7.For 50 servings, use 2 pans.For 100 servings, use 4 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 3 qt 2 cups (about 7 lb 8 oz) 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 135 °F or higher.
- Critical Control Point: Hold for hot service at 135 °F or higher.
- Portion with No. 8 scoop (1⁄2 cup).
Nutrition INFORMATION
Nutrition Facts
Hoppin’ John (Black-Eyed Peas and Rice) USDA Recipe for Schools
Amount Per Serving 0 ½ cup (No. 8 scoop)
Calories 191
Calories from Fat 45
% Daily Value*
Total Fat 5g8%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 422mg18%
Potassium 174mg5%
Total Carbohydrate 31g10%
Dietary Fiber 4g17%
Total Sugars 2g2%
Protein 5g10%
Vitamin D 0IU0%
Calcium 32mg3%
Iron 1mg6%
*
*Marketing Guide
50 Servings:
Mature onions: 1 lb 12 oz Green bell peppers: 10 oz Red bell peppers: 10 oz Celery: 10 oz
100 Servings:
Mature onions: 3 lb 8 oz Green bell peppers: 1 lb 4 oz Red bell peppers: 1 lb 4 oz Celery: 1 lb 4 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.
Cooking time increases if frozen black-eyed peas are used. Cook until peas are soft.
Yield / Volume
50 Servings:
About 16 lb About 2 gal/2 steam table pans (12" x 20" x 2½")
100 Servings:
About 32 lb About 4 gal/4 steam table pans (12" x 20" x 2½")