Hoppin' John with Jalapeño Peppers and Cumin

Hoppin’ John with Jalapeño Peppers and Cumin is a delightful Southern dish combining black-eyed peas, rice, and aromatic spices. A staple for New Year’s Day in the South, it’s believed to bring good fortune. Earthy cumin blends with spicy jalapeños and creamy black-eyed peas to create a comforting and flavorful meal. Served as a side or main dish, Hoppin’ John offers a taste of Southern culinary tradition, making it a great addition to any meal.

Ingredients

• 1 cup black-eyed peas, soaked overnight and drained
• 1 cup long-grain white rice
• 2 cups vegetable broth
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium jalapeño peppers, seeded and diced
• 1 tsp ground cumin
• 2 tbsp olive oil

Instructions

1. Soak the black-eyed peas overnight, then drain before use.
2. In a large pot, heat olive oil over medium heat.
3. Add the chopped onion and cook until translucent, about 3-4 minutes.
4. Stir in minced garlic and diced jalapeño peppers, and cook for 1-2 minutes until fragrant.
5. Mix in ground cumin.
6. Add soaked black-eyed peas, rice, and vegetable broth.
7. Bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes until rice and peas are tender.
8. Remove from heat and let sit for 5 minutes before fluffing with a fork.

Keywords: New Year’s Day, Hearty, Rice Dish, Main Course, Southern

Spice Rack: Cumin

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