WEEKDAYS 1e|12c|p

Thankful Hoppin' John

Carla Hall
Servings: 4 to 6
30 to 45 min

This dish is the perfect side for your Thanksgiving meal!

  • Ingredients
  • step-by-step directions
Thankful Hoppin' John
  • 2 tablespoons olive oil
  • 1 large onion (diced)
  • 2 celery stalks (diced)
  • 2 cloves garlic (minced)
  • 1 tablespoon fennel seeds (toasted)
  • 1 tablespoon tomato paste
  • 1/2 cup white wine
  • 1 can crushed tomatoes (15 ounces)
  • 1 cup long grain Carolina rice
  • 1 cup water
  • 1 can black eyed peas (drained and rinsed, 15 ounces)
  • Kosher salt and freshly ground black pepper (to taste)
  • Fresh Garnish
  • 1/2 bunch scallions (sliced)
  • 1/2 bunch fresh cilantro (chopped)
  • 1 lime (cut in wedges)
  • hot sauce (to taste)
  • In a 12-inch cast iron skillet over medium-high heat, add olive oil, onion, celery, garlic, and fennel seeds cook for 5 minutes or until translucent. Add the tomato paste, cook for 2 minutes. Add the wine, crushed tomatoes, water, let the mixture come to a simmer. Add the rice and cover for 1 hour. Once the rice is cooked until tender, season with salt and pepper.
  • Stir in the black-eyed peas and let warm through. Remove from heat.
  • To serve: top with scallions, cilantro, lime juice and hot sauce.


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