Get Involved / Guides

Hoppin’ John (Black-Eyed Peas and Rice)

Serving: 50

Ingredients

  • 2 qt of Brown rice, long-grain, regular, dry parboiled
  • ⅔ cup 1 Tbsp 1 tsp of Canola oil
  • 1 lb 8 oz of Onions, fresh, chopped
  • 8 oz or 1½ cups of Green bell peppers, fresh, chopped
  • 8 oz or 1½ cups of Red bell peppers, fresh, diced
  • 8 oz or 1½ cups 1 Tbsp of Celery, fresh, diced
  • 4 oz or ¼ cup of Garlic, minced
  • 4 oz or 1 cup of Salt-free seasoning
  • 3 Tbsp of Vegetable base powder
  • 8 each of Bay leaves
  • 6 lb of Black-eyed peas, canned, low-sodium, drained, rinsed OR
  • 6 lb of Black-eyed peas, frozen
  • 3 qt of Water
  • 2 Tbsp ½ tsp of Salt

Steps

  1. Place 1 qt brown rice (1 lb 9 oz) in two steam table pan (12" x 20" x 2½"). Set aside for step 7.
  2. Heat oil in a medium stock pot uncovered over medium high heat.
  3. Add onions, bell peppers, and celery. Cook for 2–3 minutes or until onions become translucent, stirring occasionally.
  4. Add garlic, salt-free seasoning, vegetable base, bay leaves, and peas. Stir constantly for 1–2 minutes.
  5. Add water and salt
  6. Bring to a boil.
  7. Pour 3 qt 2 cups (about 7 lb 8 oz) black-eyed pea mixture over each pan of rice. Stir well. Cover pans tightly.
  8. Bake in a Conventional oven at 375 °F for 30–45 minutes or in a Convection oven at 350 °F for 30–45 minutes.
  9. Critical Control Point: Heat to 135 °F or higher and hold for hot service at 135 °F or higher.
  10. Portion with No. 8 scoop (1⁄2 cup).

Sourced from: USDA Recipe for Schools



Massachusetts Farm to School Logo White

© copyright 2024 - Massachusetts Farm to School (fiscally sponsored by Third Sector New England, Inc. (TSNE)

Contact Us
Massachusetts Farm to School (fiscally sponsored by Third Sector New England, Inc. (TSNE))
PO Box 213
Beverly, MA 01915

Phone: (413) 253-3844

Email: info@massfarmtoschool.org