Good Ol’ Hoppin’ John

Good Ol’ Hoppin’ John

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  • 240cal
  • 7g fat (1.5g sat)
  • 20mg chol
  • 410mg sodium
  • 32g carb
  • 4g fiber
  • 3g sugars
  • 14g protein


  • 1 cup dried black-eyed peas
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 6 cups chicken broth
  • 1 tablespoon Spike Seasoning
  • 1 smoked turkey leg or thigh
  • 1 cup basmati rice
  • 1 1/2 cups chopped tomatoes, divided
  • Salt and pepper, to taste
  • 1/2 cup finely chopped green bell peppers
  • 1 tablespoon chopped parsley
  • Squeeze of fresh lemon
  • Hot sauce, to taste


Rinse peas. Cover with 8 cups water in a large pot and bring to a rapid boil for 2 minutes; remove from the heat. Cover and let stand for 1 hour. Or, cover with 8 cups water in a large pot and let stand overnight or at least 6 hours. Drain peas and rinse.

In a large soup pot, heat oil over medium heat and cook onions until tender, 3 to 4 minutes. Add peas, broth, Spike and smoked turkey. Bring the mixture back to a simmer and cook for 1 to 2 hours, until peas are very tender.

Remove turkey from the pot and shred the meat, discarding the bone. Stir rice, 1 cup tomatoes and turkey meat back into beans. Cover and simmer for 20 minutes. Turn the heat off and let stand for 5 minutes. Season to taste with salt and pepper. Fluff with a fork.

Combine 1/2 cup tomatoes, peppers, parsley, lemon juice, and salt and hot sauce, to taste. Serve spooned over beans.

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