Barley Hoppin’ John: A Southern Tradition

Make this recipe on New Year’s Day to ensure prosperity and good luck in 2017.

Servings: 4

Skill Level: Beginner

Total Time: 60 minutes



1 tablespoon extra-virgin olive oil

1 medium onion, chopped

1 small red bell pepper, chopped

2 stalks of celery, chopped

2 cloves garlic, minced

1 14-ounce can vegetable broth

1 cup quick-cooking barley

1 tablespoon chopped fresh thyme or 1 teaspoon dried

2 teaspoons crushed red pepper

¼ teaspoon salt

2 15-ounce cans black eyed peas, rinsed



  1. Heat oil in a large nonstick skillet over medium heat.
  2. Add onion, bell pepper and celery. Cook until the vegetables soften, 3 to 4 minutes.
  3. Add garlic and cook 1 minute.
  4. Add broth, barley, thyme, lemon juice, crushed red pepper and salt; bring to a boil.
  5. Reduce heat, cover and simmer until the barley is done, 15 to 20 minutes.
  6. Remove from the heat and stir in black-eyed peas. Cover and let stand for 5 minutes. Serve hot. If desired serve with sautéed collard greens.


Servings: 4

Serving Size: 1 ½ cups

Calories: 316

Carbohydrates: 57g

Protein: 12g

Fat: 5g

Fiber: 11g

Sodium: 756mg