Name: Lucky Black-Eyed Pea & Collard Hoppin’ John
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Southern
Ingredients: 2 tbsp (30 mL) olive oil; 1 medium yellow onion (200 g), diced; 1 green bell pepper (150 g), diced; 2 celery stalks (120 g), diced; 3 cloves garlic (9 g), minced; 1 tbsp (12 g) tomato paste; 1 tsp (2 g) smoked paprika; 1 tsp (2 g) ground cumin; 1/2 tsp (1 g) dried thyme; 1 bay leaf; 1 cup (185 g) long-grain white rice, rinsed; 2 cups (480 mL) gluten-free vegetable broth; 2 (15 oz / 425 g) cans black-eyed peas, drained and rinsed; 4 packed cups (200 g) collard greens, stems removed and thinly sliced; 1 1/2 tsp (9 g) kosher salt, plus more to taste; 1/2 tsp (1 g) black pepper; 1 tbsp (15 mL) apple cider vinegar; 2 scallions (30 g), sliced for serving; Hot sauce, for serving (optional)

Let's cook

Step by delicious step.

Tap a step number to mark it complete as you cook.

Heat the olive oil in a Dutch oven or large pot over medium heat. Add the onion, bell pepper, and celery with 1/2 teaspoon of the salt and cook until softened, 6 to 7 minutes.
Stir in the garlic and tomato paste and cook 1 minute, scraping up any browned bits. Add the smoked paprika, cumin, thyme, and bay leaf.
Stir in the rinsed rice, then pour in the vegetable broth. Bring to a boil, cover, reduce to low, and simmer 12 minutes.
Stir in the black-eyed peas and collards, cover again, and continue cooking until the rice is tender and the collards are silky, 8 to 10 minutes. Keep the simmer gentle and replace the lid promptly after stirring so the rice can finish absorbing the broth.
Turn off the heat and let the pot stand, covered, 5 minutes. Remove the bay leaf.
Stir in the remaining salt, black pepper, and apple cider vinegar. Taste and adjust salt, vinegar, and heat (hot sauce) until it’s punchy and balanced.
Serve hot topped with scallions and hot sauce, if using.

0 of 7 steps complete

A little kitchen know-how

Rinse the rice until the water runs mostly clear—this helps keep the finished pot fluffy rather than sticky.

Finish with vinegar after cooking so the peas stay creamy and the greens stay vibrant.

If you want more smoky depth without meat, add 1 teaspoon smoked salt or a splash of liquid smoke (start small).

Make it yours & keep it well

Use kale instead of collards, removing tough stems and adding it near the end if its leaves are more tender.

Storage: Cool cooked rice promptly, ideally within 1 hour, and refrigerate. Eat within 24 hours, or freeze promptly for longer storage. Reheat only once until steaming hot throughout. Portion the rice mixture in shallow containers; store scallions and hot sauce separately.

For cooling and reheating, follow the Food Standards Agency’s leftover guidance. Rice has a shorter refrigerated storage limit, as described in its recipe notes.

Good things to know

Can I use brown rice?

Yes—use 1 cup (185 g) brown rice and increase broth to 2 1/2 cups (600 mL). Simmer covered 35 to 40 minutes before adding the peas and collards, then cook 8 to 10 minutes more.

How do I store and reheat leftovers?

Cool promptly, ideally within 1 hour, and refrigerate for no more than 24 hours. Reheat only once until steaming hot throughout, adding a splash of broth to loosen the rice.

What if the rice is still firm?

Add a small splash of hot broth, cover and continue on low heat. Check again after a few minutes rather than boiling hard and scorching the base.

Lucky Black-Eyed Pea & Collard Hoppin’ John

Everything you need.

Allergen notes

Step by delicious step.

A little kitchen know-how

Make it yours & keep it well

Estimated nutrition per serving

Good things to know

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