Health Calls: Local News
Black-eyed Peas Recipe (aka Hoppin' John)
Story Updated: Jan 5, 2010
Black-eyed Peas (aka Hoppin John)
1 pkg. Black-eyed peas (16 oz.), fresh or frozen (if you use dried, follow the directions on the pkg.)
4 c. water
4 c. chicken broth
3 slices bacon, sliced in small pieces/or cubed ham
1 med. onion (1/2 c.) chopped
1 c. green, red, yellow bell peppers, diced (any combination)
2 cloves garlic, minced
seasoned salt/pepper, Lawry's, Mrs. Dash, or Cavendars, to taste
green bean snaps (optional)
1 c. cooked rice (optional)
1 jalapeno pepper, minced (optional)
1 andouille sausage (optional)
Fry bacon in dutch oven or pan until well done. Pour off grease, deglaze remaining drippings by sauteing onions and peppers.
Add water, broth, black-eyed peas, seasonings, and any optional ingredients. Bring to a gentle boil (not rolling, or you will burst the peas), reduce heat, simmer 45 minutes - 1 1/2 hrs.
Linda recommends cooking early, refrigerating and reheating before serving the next day.
For Hoppin John, serve over rice