March 15, 2010

Black-eyed Peas Recipe (aka Hoppin' John)

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By KSEE News

Story Published: Dec 30, 2009 at 9:47 PM EDT

Story Updated: Jan 4, 2010 at 11:56 PM EDT

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

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View Oldest Comments First

Saturday, Jan 2 at 3:45 PM Anonymous wrote ...

We have followed this tradition for many years and I hate black-eyed peas, but I choke down a spoonful year after year. This recipe actually sounds delicious. I will try it next year! Thanks.

Thursday, Dec 31 at 10:15 AM Fran wrote ...

Gonna try this. Can't believe all my cookbooks have no recipes for black-eyed peas. Sheesh!

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