Photo of Hoppin' John by WW

Hoppin' John

Points® value
Total Time
2 hr 40 min
10 min
2 hr 30 min
Said to have originated on plantations in the Southern U.S., this tasty side dish is a combination of bacon-infused black-eyed peas served with rice.


Uncooked Canadian bacon

4 slice(s), cut into bite-sized pieces

Red onion

1 small, finely chopped (about 1 cup)

Uncooked fresh black eyed peapods

6 oz, about 1 cup

Crushed red pepper flakes

¼ tsp(s), or more to taste

Black pepper


Uncooked white rice

¾ cup(s), long grain-variety

Table salt

½ tsp(s)


  1. Place a Dutch oven (a large, covered pot) over medium-high heat; add bacon and cook, stirring occasionally, until crisp, about 3 minutes. Remove bacon; set aside. Add onion to bacon drippings and cook, stirring frequently, until onion is translucent, about 5 minutes.
  2. Sort through peas; discard any debris. Place peas in a colander in sink and rinse under cold water; add peas to Dutch oven. Add reserved bacon, red pepper, black pepper and 4 cups of water; bring to a boil over high heat. Reduce heat to low and partially cover Dutch oven; simmer until peas are almost tender, about 2 hours. Stir in rice and salt. Cover completely and cook until rice and peas are tender, about 20 minutes. Yields about 3/4 cup per serving.


Vary the recipe by adding a small chopped green pepper with the onion.