Follow Cookwork on Twitter
Follow Cookwork on Facebook

Hoppin' John Salad with Toasted Georgia Pecans



  • Current rating: 0.0/5
  • 1
  • 2
  • 3
  • 4
  • 5
0 ratings


4 cups thawed frozen black-eyed peas or drained canned black-eyed peas
2 tsp. olive oil or pecan oil
1 sweet yellow or red onion, finely chopped
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
14 oz. can tomatoes, drained and chopped
3 garlic cloves, minced
1 cup long-grain white rice
2 cups defatted reduced-sodium chicken stock
1 tsp. salt, or to taste
1/4 tsp. cayenne pepper
3/4 cup chopped green onions
1/2 cup chopped toasted Georgia pecans
Freshly ground black pepper, to taste


  1. 1
    Drain peas well and set aside.
  2. 2
    In a large wide saucepan, heat oil over medium heat. Add onions, peppers; stir and cook until softened, about 5 minutes. Add tomatoes and garlic and cook, stirring, for 5 minutes. Add rice and stir for 1 minute to coat the grains. Pour in chicken stock and bring to a simmer. Add salt, cayenne pepper and reserved black-eyed peas. Cover and simmer on low heat for about 20 minutes, or until liquid has been absorbed.
  3. 3
    To serve, mound on serving plates and shower with green onions, toasted pecans and black pepper. Serve hot, warm or cold.

recipe search tags

preparation methods
cuisines North & South American
Spinner Loading