Hoppin' John - Black eyed Peas
Traditionally served on New Year's Day, Hoppin' John is a humble, yet flavorful Southern dish that is usually paired with rice and braised greens.
Ingredients
- 6 thick-cut bacon slices chopped
- 1½ cups celery sliced (about 4 stalks)
- 1½ cups yellow onion chopped (about 1 medium)
- 1 cup green bell pepper finely chopped (about 1 small pepper)
- 1 Tablespoon garlic chopped (about 3 cloves)
- 1 teaspoon fresh thyme chopped
- ¼ teaspoon cayenne pepper
- salt and pepper to season
- 8 cups chicken broth preferably homemade!
- 2½ cups dried black-eyed peas, soaked overnight See notes
Instructions
- In a large Dutch oven over medium heat, cook the bacon, stirring occasionally, until it starts to crisp.
- Add the celery, onion, bell pepper, garlic, thyme, cayenne, salt and pepper. Cook, stirring occasionally, until the onion becomes translucent, 8-10 minutes.
- Add the broth and black-eyed peas and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until peas are tender, about 40 minutes.
- Serve with steamed rice or cornbread, and braised greens, and Tabasco Sauce on the side.
Notes
If using fresh or frozen peas, use 4 cups.
To soak dried peas, rinse them well, then put them in a large bowl and fill the bowl with fresh water. Cover and let it sit overnight. Drain and rinse before using in the recipe.
Recipes for Crunchy Cast Iron Cornbread and Braised Greens with Bacon are on my website. Links in the post.