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Hoppin John

fatfree.kitchen's picture
Ingredients
  Dried black eyed peas 3 Cup (48 tbs), sorted
  Water/Unsalted chicken stock 4 Cup (64 tbs)
  Yellow onion 1 Medium, chopped
  Crushed garlic 1 1⁄2 Teaspoon (Fresh)
  Dried sage 1 1⁄2 Teaspoon
  Chicken bouillon granules/Vegetable bouillon granules / 8 ounces lean ham, diced 2 Teaspoon
  Ground black pepper 1⁄4 Teaspoon
  Ground cayenne pepper 1⁄4 Teaspoon
  Finely chopped tomato 1 Cup (16 tbs)
  Finely chopped scallions 1 Cup (16 tbs)
Directions

1. Place the black-eyed peas in a 4-quart pot, and add 2 1/2 quarts of water. Cover and soak for 4 hours or overnight. (Place the pot in the refrigerator if soaking for more than 4 hours.) When you are ready to cook, drain off the soaking water and return the peas to the pot.
2. Add all of the remaining ingredients, except for the toppings, to the pot, and bring the mixture to a boil over high heat. Lower the heat, and cover and simmer for 45 minutes to an hour, or until the beans are tender and the liquid has thickened. Stir occasionally, and add more water if needed. (The liquid should barely cover the peas.)

Recipe Summary

Cuisine: 
American
Course: 
Main Dish

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