Black-eyed Peas (aka Hoppin’ Johns)

Alongside the collard greens & cornbread for our New Years meal, we also had a delicious pot of hoppin’ johns (or black-eyed peas). The recipe I based mine off of came from the Pioneer Woman, so of course this was absolutely delicious. The beans had SO much flavor, and Graham and I were more than happy to eat leftovers of this meal for days. 
Black-eyed Peas (aka Hoppin’ Johns)
(Recipe adapted from this one.) 
  • 1 lb. bag of black-eyed peas
  • 3 pieces of bacon; chopped in 1/2″ pieces
  • 1 medium sized onion; diced
  • 1 green bell pepper; diced
  • 1 jalapeno; diced
  • 5 cloves of garlic
  • 6 cups of chicken stock
  • 2 t. of salt
  • 1 t. of pepper
  1. Soak peas in 8 cups of water overnight, or at least for 6 hours.Drain & rinse before using.
  2. Saute the chopped bacon in the bottom of a dutch oven. When crispy, add the bacon, peppers & cook until tender (about 5 minutes). Add in the garlic and cook for another minute, until fragrant.
  3. Stir in the beans, and then add the chicken stock, salt & pepper. Bring to a boil, then cover the pot with a tight fitting lid, reduce the heat and let simmer for 45 minutes.

I served this over half a cup of cooked brown rice. I have never had black-eyed peas served over rice before, but that was a serving suggestion, so I tried it. I really liked eating them that way. It gave it a cool texture and the pea broth soaked rice was completely delicious. 

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