Barley Hoppin’ JohnJan

About the Recipe

I made this family favorite originally as a vegetarian side dish, but cooking it in bison broth and adding bison meat makes a fantastic main dish!

4 servings | Active time: 20 minutes | Total Time: 40 minutes

Barley Hoppin' John


  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, chopped
  • 1 small red bell pepper, chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 2 cups bison broth
  • 1 cup quick-cooking barley
  • 1 tablespoon chopped fresh thyme or 1 teaspoon dried
  • 2 teaspoons lemon juice
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon salt
  • 2, 15-ounce cans black-eyed peas, drained and rinsed
  • 8 oz bison soup bone meat


  1. Heat oil in a saucepan over medium heat. Add onion, bell pepper and celery. Cook until the vegetables soften, 3 to 4 minutes. Add garlic and cook 1 minute.
  2. Add broth, barley, thyme, lemon juice, crushed red pepper and salt; bring to a boil. Reduce heat, cover and simmer until barley is done, 15 to 20 minutes.
  3. Stir in bison meat and heat through.
  4. Remove from the heat and stir in black-eyed peas.
  5. Cover and let stand 5 minutes. Serve hot.


Boil soup bones in a generous amount of water in a pot, then cut bison meat off bones and use broth and meat in the recipe.