Total Time
2hrs 15mins
Prep 15 mins
Cook 2 hrs

A creole version of this Southern favorite. A must for New Year's Day, but we love it year round.

Ingredients Nutrition

Directions

  1. Mix all ingredients before the bacon.
  2. Pour into a 2 qrt buttered casserole with cover.
  3. Bake at 350, tightly covered, for 1 1/2 hours.
  4. Uncover, stir and toss lightly with blackeyed peas; cover and bake 30 more minutes.
  5. Garnish with bacon, parsley and pimento.
Most Helpful

The only substitution I made was a can of Rotel tomatoes instead of the tomato juice. This is my new black eyed pea recipe for New Year's Day.

daquirigoddess May 08, 2009

Very good rice dish, made it as instructed. I don't know, how much is a package of pimento cheese, but I used 5oz of processed pimento cheese and that seemed to be fine. I also added little more salt and tabasco. Yum!

rosslare March 07, 2006

This was quite an excellent and tasty rice and bean dish. I omitted the butter and had to use black beans instead of the black-eyed peas because my store didn't have any canned. I don't think this affected the taste much (although I've never tried this dish before). Also, I used V-8 juice instead of tomato because that's what I had on hand and imitation bacon strips (Morningstar Farms) to reduce fat further and make it vegetarian-friendly. (Excellent one-dish meal, by the way.) I noticed that what distinguishes this hoppin' john dish from others was the cheese. However, I am not familiar with pimento cheese so I used monterey jack and jarred pimentos. Next time I might try this with pepper jack as I really like the heat. This time I sprinkled liberally with hot sauce (and, believe it or not even more salt) when serving. Taste was very complex even without extra heat and salt - I really loved it! Thanks much for this great recipe!

Kumquat the Cat's friend September 11, 2005