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Hoppin’ John







  • 2 medium celery stalks
  • ½ large red bell pepper
  • 1 medium onion
  • 2 cloves garlic
  • 1 (6-ounce) slice smoked, lean, low sodium ham
  • 1 (15-ounce) can black-eyed peas
  • 1 Tablespoon canola oil
  • 1 teaspoon dried thyme
  • 1½-3½ cups low-sodium chicken broth
  • 2 cups instant brown rice
  • ¼ teaspoon cayenne pepper, or to taste
  • Pinch salt
  • Pinch ground black pepper
Optional Ingredients
  • Hot sauce, to taste
  • Knife
  • Cutting board
  • Can opener
  • Colander
  • Large pot with lid
  • Measuring cups
  • Measuring spoons
  • Mixing spoon
  1. Rinse and dice celery and bell pepper. Peel, rinse, and dice onion. Peel and mince garlic.
  2. Dice ham.
  3. In a colander, rinse and drain black-eyed peas.
  4. In large pot over medium heat, heat oil. Add celery, bell pepper, onion, garlic, and thyme. Cook, stirring occasionally, until vegetables are softened, 5-7 minutes.
  5. Add broth to pot. Bring to a boil. Add rice. Reduce heat to simmer. Cover and cook for 10 minutes.
  6. Stir in ham, black-eyed peas, cayenne, salt, and pepper. Simmer, uncovered, for 5 minutes. Remove from heat. Cover and let stand 5 minutes before serving. Serve with hot sauce, if desired.
Chef’s Notes
  • At the deli counter, ask for 1-2 thick slices of lower-sodium ham for this recipe. Or, look for a thick piece of prepackaged ham in the meat section. In a pinch, use pre-sliced deli ham.
  • Serve with Sauteed Greens and unsweetened iced tea if you like.
  • For a twist, try using quick-cooking barley instead of instant brown rice. Adjust liquid and cooking time according to package directions.

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