Preheat oven to 375 degrees. Prepare a baking sheet with foil. Thoroughly rinse produce and pat dry. Trim ends off carrots, peel, and cut into 1/4" dice. Trim ends off shallots, peel, and cut into 1/4" dice. Drain and rinse black-eyed peas. Trim tough ends off green beans.

Heat a small pot over medium heat. Add 1 tsp. olive oil to hot pot, then add carrots, shallots, and 1/4 tsp. salt. Cook, while stirring regularly, 3 minutes or until vegetables begin to soften. Add rice and chicken base and stir 1 minute. Add 1 cup water and butter, then bring to a boil. Reduce heat to low, cover, and cook 15-18 minutes, or until rice has absorbed all the liquid. Fluff with a fork, then stir in black-eyed peas. Cover and cook undisturbed for 2 minutes. Remove from heat and set aside to keep warm.

Scrape excess sauce off ribs and out of package with a spoon into a small bowl to serve later on the side. Place ribs on baking sheet and brush lightly with a thin layer of sauce, if needed. Place in oven and cook for 15-17 minutes, or until a minimum internal temperature of 165 degrees has been reached. The ribs are fully cooked and tender. They only need to be brought up to temperature.

Place a medium pan over medium heat. Add 1/2 tsp. olive oil, green beans, a pinch of salt and pepper, and 1/4 cup water. Cover and cook 3-4 minutes, until green beans are bright green and slightly tender. Remove to a plate, wipe pan clean, and return pan to medium heat.

Add remaining BBQ sauce to pan used to cook green beans. Cook 1-2 minutes, just enough to heat the sauce through.

Divide Hoppin' John between two plates. Cut slab of ribs in half and cover with sauce. Place one half on each plate. Place green beans next to Hoppin' John and serve any extra sauce on the side.