{recipe} Lazy Man’s Hoppin’ John

This recession/depression business is really starting to get me down! In light of that I wanted to share a recipe with you that’s triply good for these dark, dank economic times. Why triply? First of all, people in the South traditionally eat Hoppin’ John on New Year’s to bring prosperity and good fortune. Second, the ingredients are really cheap, so it’s easy on the wallet. Third, it packs a nutritional wallop of protein, folates, carbs, and more, so you won’t have to eat again for awhile.

I was looking for recipes involving black-eyed peas, and Hoppin’ John is the one that most intrigued me. I’ll admit, it’s totally, completely, 100% because of the name.  All of the recipes I found involved crazy time-consuming things like soaking the peas overnight and procuring ham hocks and what have you, but I was like “I want my dinner NOW, dammit!” So this is the corner-cutting, lazy-ass version I came up with to maximize deliciousness and minimize time and effort.

As to the name, a bunch of people have different theories about the name that seem highly farfetched, so I’ve decided just to go with it and not wonder too much. Confusingly there’s talk of making the leftovers into pancakes and calling it called Skippin’ Jenny or some such nonsense but I can’t even get into that.

Lazy Man’s Hoppin’ John
This is good with a side of wilted kale or collards, and should be served with Frank’s Red Hot sauce on the side for those who like the extra heat. Serves 4.


  • 5 slices smoky bacon, chopped in small pieces
  • 1 small onion, chopped finely
  • 1 small red pepper, chopped into 1/4 inch squares
  • 2 cloves garlic, chopped finely
  • 2 cups cooked rice
  • 1-15 ounce can black eyed peas, drained and rinsed
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon Worcestershire
  • salt, pepper, and cayenne pepper to taste


  • Put bacon in medium-sized saucepan, and cook until crispy over medium het.
  • Add onion, pepper, and garlic and cook 3-5 minutes, until vegetables are soft but still vibrant.
  • Add rice, black-eyed peas, dry mustard, and Worcestershire sauce.
  • Cook for 5 minutes, stirring to combine. Taste and add salt, pepper, and cayenne to taste.
  • Stir and cook another 10 minutes. Taste, adjust seasoning, and serve immediately.

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