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Coosa Cooks

Hoppin’ John
Recipe submitted by Rosie Morgan


Southerners love this type of dish! It not only has the best peas, but is also spicy. It can be a side dish or eaten with crackers as a snack anytime.



1 cup basmati rice, cooked to directions

1 Tbs. butter

1/2 cup red onion, chopped

1/2 c. sweet white or Vidalia onion, chopped

1/4 c. green or yellow bell pepper, chopped

1 jalapeno, seeded and finely chopped

1 clove garlic, minced

1 can drained, or frozen package cooked black-eyed peas

1 c. lean ham, thick sliced and chopped finely

1 can Rotel (tomatoes and chilies undrained) or two fresh tomatoes, chopped

1 tsp. apple cider vinegar

1/4 tsp. each or less: dried oregano, kosher salt, pepper, and hot sauce (like Franks)

2 Tbs. Italian dressing

1/3 bunch fresh cilantro, chopped for garnish



To cooked basmati rice add butter and set aside, keeping warm. In a non-stick skillet, add a little butter and olive oil to sauté the next five items for 3-5 minutes until they soften, then add garlic. Cook and stir 1 minute. 

Add black-eyed peas, ham, Rotel, vinegar, dried oregano, salt, pepper, and hot sauce; add more salt and pepper if desired. Stir while warming, and then add cooked rice and Italian dressing, and stir. Serve with chopped cilantro as garnish.


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