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  • 2 cups dry black-eyed peas (about 11 ounces), rinsed and picked through
  • 8 slices smoked bacon (about 7 ounces), cut crosswise into ¼-inch pieces
  • 3 garlic cloves, minced
  • 2 celery ribs, chopped
  • 1 green bell pepper, chopped
  • 1 small yellow onion, chopped
  • 1 can (14.5 ounces) Full Circle Organic diced tomatoes
  • 2 bay leaves
  • 5 cups Full Circle Organic low sodium chicken broth
  • 1 teaspoon Cajun seasoning
  • ½ teaspoon Food Club salt
  • 1 tablespoon Food Club apple cider vinegar
  • 1½ cups Full Circle Organic long grain white rice
  • 6 green onions, thinly sliced for garnish (optional)
  • Hot sauce (optional)


  1. In large bowl, cover black-eyed peas with 8 cups cold water. Let stand at room temperature at least 8 hours or up to overnight; rinse and drain.
  2. In large saucepot, cook bacon over medium-high heat 6 to 8 minutes or until crisp, stirring occasionally. Add garlic, celery, bell pepper and onion, and cook 4 to 5 minutes or until vegetables begin to soften, stirring occasionally.
  3. Add tomatoes with their juice, bay leaves, broth, Cajun seasoning, salt and peas, and heat to boiling over high heat. Reduce heat to medium-low, cover and simmer 1 hour 15 minutes to 1 hour 25 minutes or until peas are tender, stirring occasionally. Remove bay leaves; stir in vinegar. Makes about 7 cups.
  4. Meanwhile, prepare rice as label directs.
  5. Serve Hoppin’ John over rice; sprinkle with green onions and serve with hot sauce, if desired.

  • 454 Calories
  • 7g Fat (2g Saturated)
  • 15mg Cholesterol
  • 484mg Sodium
  • 81g Carbohydrates
  • 7g Fiber
  • 17g Protein