Best Hoppin Juan Recipes

HOPPIN' JUAN

Hoppin' Juan image

My grandma always made Hoppin' John on New Year's Day when I was growing up in Virginia. I now live in New Mexico and decided to put a hot Southwestern spin on the recipe this year, hence the name. It's simple and tasty, and has some heat. I only added two jalapenos, but you could add more if you like it hotter. If you don't like hot food, you might want to eliminate the jalapenos completely. My husband and I both loved it.

Provided by Ashley B.

Categories 100+ Everyday Cooking Recipes

Time 40m

Yield 6

Number Of Ingredients 10

Ingredients

2 tablespoons butter
1 yellow onion, chopped
1 red bell pepper, chopped
2 small jalapeno peppers, chopped
2 cloves garlic, minced
2 cups cooked white rice
1 (15 ounce) can black-eyed peas, drained and rinsed
1 (10 ounce) can diced tomatoes with habaneros (such as RO*TEL® Hot), drained
4 slices cooked bacon, chopped
salt and ground black pepper to taste

Steps:

Melt butter in a large pan over medium heat; cook and stir onion, red bell pepper, jalapeno peppers, and garlic in hot butter until onion is translucent, about 5 minutes. Stir cooked rice, black-eyed peas, diced tomatoes with habanero peppers, bacon, salt, and black pepper into vegetables. Cook for 10 minutes to blend flavors, stirring frequently.

Nutrition Facts : Calories 230.8 calories, Carbohydrate 31.5 g, Cholesterol 19 mg, Fat 7.9 g, Fiber 4.2 g, Protein 8.8 g, SaturatedFat 3.7 g, Sodium 611.5 mg, Sugar 2.6 g

HOPPIN' JUAN (VEGETARIAN)

Hoppin' Juan (Vegetarian) image

Modified from a recipe in 'El Paso Chili Company's Texas Border Cookbook'. The most drastic change was serving the rice and beans separately to make a meal-in-a-bowl instead of combining. It makes for a much better presentation in my opinion. Serve flour tortillas or corn bread on the side. The black-eyed peas can be cooked the...

Provided by C G

Categories Other Main Dishes

Time 50m

Number Of Ingredients 16

Ingredients

3-4 c cooked texmati rice or long grain white basmati rice (plain long white rice will work)
1 1/2 c dried black eyed peas, rinsed
1-2 fresh bay leaves
2 garlic cloves, peeled and minced
1 tsp ground cumin
salt, to taste
1 tsp ground chipotle powder
GARNISHES:
fresh cilantro, chopped
green onions, thinly sliced
red wine vinegar or lime wedges
fresh tomato slices
greens (arugula or spinach leaves probably work best)
white onion, peeled and diced
sliced avocados
fresh chili peppers, sliced or minced

Steps:

1. Cook the rice and set aside.
2. While the rice is cooking, prep the ingredients for the rice and bean bowls.
3. Season the cooked and drained black-eyed peas with the garlic, salt, chipotle powder and cumin powder. Stir.
4. To serve: Arrange greens in a serving bowl, add a scoop of the cooked rice, followed by black-eyed peas and the garnishes.
5. ¡Buena suerte!