I keep this recipe in my regular rotation because it’s simple, budget-friendly, and loved by the whole family. I like how everything cooks in one pot, which makes cleanup easy, and the flavors deepen beautifully as the rice absorbs the seasoned broth. The cayenne adds just enough warmth, and I can always adjust it to suit everyone at the table.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 pound smoked beef sausage, cut into bite-size pieces 1 small onion, chopped 3 (15 ounce) cans black-eyed peas, rinsed and drained 2 (10.75 ounce) cans low sodium chicken stock 1 cup water ½ teaspoon cayenne pepper, or to taste 2 cups uncooked instant rice
Directions
I start by placing the smoked beef sausage and chopped onion into a large saucepan over medium heat. I cook them together, stirring occasionally, until the sausage begins to brown and the onion softens, which usually takes about 10 minutes.
Once the sausage is nicely browned, I stir in the black-eyed peas, chicken stock, water, and cayenne pepper. I bring everything to a gentle boil, making sure it’s well mixed.
Next, I stir in the instant rice, then cover the pot and reduce the heat slightly. I let it cook, stirring occasionally, until the rice is tender and most of the liquid has been absorbed, about 20 to 25 minutes. When it’s done, I give it one final stir and taste to adjust the seasoning if needed.
Servings and Timing
This recipe serves 8 people. I usually spend about 15 minutes prepping and about 30 minutes cooking, making the total time roughly 45 minutes.
Variations
Sometimes I add diced bell peppers or celery along with the onion for extra flavor. When I want it spicier, I increase the cayenne or add a pinch of crushed red pepper flakes. I also like serving it with a side salad or cornbread to make it feel like a complete meal.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it gently on the stovetop or in the microwave, adding a small splash of water or broth if it has thickened too much. This dish also freezes well for up to 2 months.
FAQs
What is Hoppin’ John?
I know Hoppin’ John as a classic Southern-style dish made with black-eyed peas, rice, and a savory protein.
Can I use regular rice instead of instant rice?
Yes, but I adjust the liquid and cooking time since regular rice takes longer to cook.
Is this dish spicy?
It’s mildly spicy, and I easily adjust the cayenne to make it milder or hotter.
Can I make this ahead of time?
Yes, I often make it ahead and reheat it later, and the flavors hold up well.
What can I serve with Hoppin’ John?
I like serving it with a green salad, cornbread, or steamed vegetables.
Can I add vegetables?
Yes, onions, peppers, and celery all work well in this dish.
How do I keep the rice from sticking?
I stir occasionally while it cooks and make sure there’s enough liquid in the pot.
Can I make this dish dairy-free?
Yes, it’s naturally dairy-free as written.
Does this recipe freeze well?
Yes, I freeze it in portions and reheat gently when needed.
Can I reduce the sodium?
I use low-sodium stock and rinse the black-eyed peas well to keep the salt level lower.
Conclusion
I love how this Easy Hoppin’ John turns a few simple ingredients into a hearty, comforting meal that’s perfect for feeding a crowd. With smoky sausage, tender peas, and perfectly cooked rice, it’s a dependable recipe I turn to whenever I want something easy, filling, and full of flavor.
An easy, comforting one-pot Hoppin’ John made with smoky sausage, tender black-eyed peas, and rice simmered in seasoned broth for a hearty, satisfying meal.
Total Time:45 minutes
Yield:8 servings
Ingredients
1 pound smoked beef sausage, cut into bite-size pieces
1 small onion, chopped
3 (15-ounce) cans black-eyed peas, rinsed and drained
2 (10.75-ounce) cans low-sodium chicken stock
1 cup water
1/2 teaspoon cayenne pepper (or to taste)
2 cups uncooked instant rice
Instructions
Place the smoked sausage and chopped onion in a large saucepan over medium heat.
Cook, stirring occasionally, until the sausage begins to brown and the onion softens, about 10 minutes.
Add the black-eyed peas, chicken stock, water, and cayenne pepper, stirring to combine.
Bring the mixture to a gentle boil.
Stir in the instant rice, then cover the pot.
Reduce the heat slightly and cook, stirring occasionally, for 20–25 minutes until the rice is tender and most of the liquid is absorbed.
Taste and adjust seasoning if needed.
Serve hot.
Notes
Adjust cayenne pepper to control the heat level.
Add bell peppers or celery with the onion for extra flavor.
Use low-sodium stock to better control salt levels.
