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Hoppin’ John (Black-Eyed Peas and Rice) USDA Recipe for Child Care Centers

Hoppin’ John is black-eyed peas, onions, and fresh vegetables cooked in broth and mixed with brown rice.
CACFP CREDITING INFORMATION
½ cup (No. 8 scoop) provides:
Legume as Meat Alternate: 0.75 oz equivalent meat alternate, ⅛ cup vegetable, and 1 oz equivalent grains.
OR
Legume as Vegetable: ¼ cup vegetable and 1 oz equivalent grains.
Course: Main Course, vegetarian
Keyword: Child Care Centers, CACFP
Age Group: Ages 3-5, Ages 6-18
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
Multicultural Region: North America
25 Servings
Calories: 191

Ingredients

25 Servings

    Weight

    • 1 lb 9 oz Brown rice, long-grain, regular, dry parboiled
    • ⅓ cup 2 tsp Canola oil
    • 12 oz *Onions, fresh, chopped
    • 4 oz *Green bell peppers, fresh, chopped
    • 4 oz *Red bell peppers, fresh, diced
    • 4 oz *Celery, fresh, diced
    • 2 oz Garlic, minced
    • 2 oz Salt-free seasoning
    • - - Vegetable base powder
    • - - Bay leaves
    • 3 lb Black-eyed peas, canned, low-sodium, drained, rinsed
    • - - OR
    • 3 lb Black-eyed peas, frozen (see Notes)
    • - - Water
    • - - Salt

    Measure

    • 1 qt Brown rice, long-grain, regular, dry parboiled
    • - - Canola oil
    • 2⅓ cups ½ tsp *Onions, fresh, chopped
    • ¾ cup *Green bell peppers, fresh, chopped
    • ¾ cup *Red bell peppers, fresh, diced
    • ¾ cup *Celery, fresh, diced
    • 1½ tsp 2 Tbsp Garlic, minced
    • ½ cup Salt-free seasoning
    • 1 Tbsp 1½ tsp Vegetable base powder
    • 4 each Bay leaves
    • 1 qt 2¾ cups 2 Tbsp 2¼ tsp (¾ No. 10 can) Black-eyed peas, canned, low-sodium, drained, rinsed
    • - - OR
    • 2 qt ½ cup 1⅔ tsp Black-eyed peas, frozen (see Notes)
    • 1 qt 2 cups Water
    • 1 Tbsp ¼ tsp Salt

    50 Servings

      Weight

      • 3 lb 2 oz Brown rice, long-grain, regular, dry parboiled
      • ⅔ cup 1 Tbsp 1 tsp 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
      • - - 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 1 Tbsp 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

      -

      25 Servings

        Weight

        • 1 lb 9 oz Brown rice, long-grain, regular, dry parboiled
        • ⅓ cup 2 tsp Canola oil
        • 12 oz *Onions, fresh, chopped
        • 4 oz *Green bell peppers, fresh, chopped
        • 4 oz *Red bell peppers, fresh, diced
        • 4 oz *Celery, fresh, diced
        • 2 oz Garlic, minced
        • 2 oz Salt-free seasoning
        • - - Vegetable base powder
        • - - Bay leaves
        • 3 lb Black-eyed peas, canned, low-sodium, drained, rinsed
        • - - OR
        • 3 lb Black-eyed peas, frozen (see Notes)
        • - - Water
        • - - Salt

        Measure

        • 1 qt Brown rice, long-grain, regular, dry parboiled
        • - - Canola oil
        • 2⅓ cups ½ tsp *Onions, fresh, chopped
        • ¾ cup *Green bell peppers, fresh, chopped
        • ¾ cup *Red bell peppers, fresh, diced
        • ¾ cup *Celery, fresh, diced
        • 1½ tsp 2 Tbsp Garlic, minced
        • ½ cup Salt-free seasoning
        • 1 Tbsp 1½ tsp Vegetable base powder
        • 4 each Bay leaves
        • 1 qt 2¾ cups 2 Tbsp 2¼ tsp (¾ No. 10 can) Black-eyed peas, canned, low-sodium, drained, rinsed
        • - - OR
        • 2 qt ½ cup 1⅔ tsp Black-eyed peas, frozen (see Notes)
        • 1 qt 2 cups Water
        • 1 Tbsp ¼ tsp Salt

        50 Servings

          Weight

          • 3 lb 2 oz Brown rice, long-grain, regular, dry parboiled
          • ⅔ cup 1 Tbsp 1 tsp 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
          • - - 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 1 Tbsp 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

          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 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 3 qt 2 cup (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 140 °F or higher.
          • Critical Control Point: Hold for hot service at 140 °F or higher.
          • Portion with No. 8 scoop (½ cup).

          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.

          Nutrition

          Serving: 0For No. 8 scoop (½ cup) | Calories: 191 | Total Carbohydrate: 31g | Protein: 5g | Total Fat: 5g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 422mg | Potassium: 174mg | Dietary Fiber: 4g | Total Sugars: 2g | Vitamin D: 0IU | Calcium: 32mg | Iron: 1mg | Added Sugars included: 0g