Hoppin John Casserole

Hoppin John Casserole

Cooking Time1 Hour 15 Minutes

Makes8 Servings


4 thick slices uncured smoked bacon

1 1/2 cups onion, chopped

6 cups (2 bunches) collard greens, stems removed and chopped

2 cups rice

1 15 oz. can black-eyed peas, drained and rinsed

2 cups chicken stock, unsalted

1 1/2 tsp salt

2 lg eggs, lightly beaten

2 cups tomato, seeded and chopped

1/2 cups green onion, thinly sliced


Preheat oven to 400°F. Cook bacon in a skillet over medium-high heat, stirring, until crispy, 5-6 minutes. Add onion and continue cooking until soft, about 4-5 minutes. Add collards and cook, stirring, until wilted, about 5-6 minutes. Remove from heat.

Transfer bacon and vegetables to a large bowl and stir in rice, black-eyed peas, stock, salt, and eggs. Pour into 13" x 9" baking dish, cover and bake about 50 minutes, or until the liquid is absorbed.

Remove from oven, rest 5 minutes, then top with chopped tomatoes and green onions. Serve hot.

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