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Hoppin' John Recipe

Ingredients

How to make it

  • Before preparing the black-eyed peas, sort through them thoroughly for tiny pebbles or other debris. Soak, rinse, and drain dried black-eyed peas. Place black-eyed peas in a large soup pot over medium-high heat and cover with cold water; bring just to a boil. Remove from heat; cover and let stand 2 hours. Drain and rinse beans.
  • Heat bacon in skillet over medium-high heat for 3 to 4 minutes until partially cooked; remove bacon from skillet and set aside. Drain most of the bacon fat and leave some in skillet to coat the bottom. Add onions, bell pepper, and garlic and saute for a couple minutes until onions appear translucent.onions).
  • Stove Top Preparation:
  • Using the same large soup pot, over medium-high heat, add soaked black-eyed peas, partially cooked bacon and ham hock, onion, bell pepper, salt, pepper, and red pepper. Add chicken broth; bring just to a boil. Reduce heat to medium-low and cook for 2 hours or until the peas are tender (do not boil as the beans will burst).
  • Remove bacon and ham and shred. Return meat to pot. Continue cooking until right consistency, adding more chicken broth as needed.
  • Remove from heat, stir in vinegar, if desired, and season to taste with salt and pepper. Serve with rice and corn bread.

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Valoriest The Dalles, Oregon

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