Hoppin' John-Black Eyed Peas

Hoppin' John-Black Eyed Peas
Hoppin' John-Black Eyed Peas

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/3

    pound bacon, or 1 ham hock plus 2 Tbsp oil

  • 1

    celery stalk, diced

  • 1

    small yellow onion, diced

  • 1

    small green pepper, diced

  • 2

    garlic cloves, minced

  • 1/2

    pound dried black-eyed peas, about 2 cups

  • 1

    bay leaf

  • 2

    teaspoons dried thyme

  • 1

    heaping teaspoon Cajun seasoning

  • Salt

  • 2

    cups long-grain rice

  • Scallions or green onions for garnish

Directions

1 If you are using bacon, cut it into small pieces and cook it slowly in a medium pot over medium-low heat. If you are using a ham hock, heat the oil in the pot. Once the bacon is crispy (or the oil is hot), increase the heat to medium-high and add the celery, onion, and green pepper and sauté until they begin to brown, about 4-5 minutes. Add the garlic, stir well and cook for another 1-2 minutes. 2 Add the black-eyed peas, bay leaf, thyme and Cajun seasoning and cover with 4 cups of water. If you are using the ham hock, add it to the pot and bring to a simmer. Cook for 30 minutes to an hour, or longer if needed, until the peas are tender (not mushy). 3 While the black-eyed peas are cooking, cook the rice separately according to package instructions. 4 When the peas are tender, strain out the remaining cooking water. Remove and discard the bay leaf. Taste the peas for salt and add more if needed. If using a ham hock, remove it from the pot, pull off the meat, and return the meat to the pot. Serve the dish either by placing a ladle-full of black-eyed peas over steamed rice, or by mixing the two together in a large bowl. Garnish with chopped green onions. Serve with collard greens, kale, beet or turnip greens.

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