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1.50 from 2 votes

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.
Course: Main Course, vegetarian
Keyword: CACFP
Age Group: Adult
Serving Size: 25-50
Program Type: CACFP
Program Meal Type: Lunch, Supper
Conventional Meal Category: Vegetarian, Main Dish (Entrée), Plant-based/Vegan
Program Meal Component: Grains, Vegetables, Meat Alternates
Vegetable Subgroup: Red-Orange Vegetables, Beans, Peas, and Lentils, Other Vegetables
Meal Service Temperature: Hot
Cooking Method: Bake, Boil
Season: Summer, Fall, Spring, Winter
25 Servings
Calories: 294

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

      -

      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

          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).

          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.

          Nutrition

          Serving: 1½ cup (8 oz and 4 oz spoodle) | Calories: 294 | Total Carbohydrate: 51g | Protein: 9g | Total Fat: 6g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 435mg | Potassium: 472mg | Dietary Fiber: 6g | Total Sugars: 6g | Vitamin C: 74mg | Vitamin D: 0IU | Calcium: 44mg | Iron: 2mg | Vitamin A: 57mcg