Hoppin' John Brown Rice & Blackeye Peas
This traditional southern recipe first appeared in print in the late 1840’s, based upon a dish that gained popularity due to its economic ingredients and great taste. It is often served as a customary New Year’s meal, with tradition ascribing good luck to the consumption of the dish on that day.
It is believed to have been brought to America from Africa, from which the black-eyed peas so prominently featured in the dish were first domesticated. The origins of the name are unclear, though the most generally agreed-upon theory is that it comes from the French term for dried peas, “pois pigeons.”
Our blend makes it easier than ever to prepare, so you can enjoy Hoppin’ John all year round!
Parboiled Long Grain Brown Rice, Black-Eyed Peas, Non-GMO Expeller Pressed Canola Oil, Sea Salt, Chopped Onions, Minced Garlic, Red Bell Peppers, Mesquite Smoke Flavor, Black Pepper, Ginger, Cayenne Pepper Powder, Baking Soda, Thyme, Silicon Dioxide. Processed on equipment that also processes: Crustacean Shellfish, Egg, Fish, Milk, Peanut, Soy, Tree Nuts (Almond, Brazil Nut, Cashew, Coconut, Filbert (Hazelnut), Macadamia Nut, Pecan, Pine Nut, Pistachio, Walnut) and Wheat.
Last Changed: 3/31/2017