A Southern tradition for good luck and prosperity in the New Year. Black-eyed peas, seasoned with bacon, celery, bell pepper, onion and sausage served over rice!
12 ouncesfrozen or canned black-eyed or purple hull peas
6thickslices of bacon, chopped(reserve bacon grease); see recipe notes
reserved bacon grease
1poundkielbasa or polish sausage (optional), sliced
2cupschicken broth
½cupchopped sweet yellow onion
½cup chopped green bell pepper
¼cupchopped celery
1teaspoongarlic powder
½teaspoononion powder
¼teaspoonground black pepper
salt to taste
2cupsprepared ricewhite or brown
Instructions
Prep
Rinse frozen black-eyed peas in a colander; allow to drain; set aside (See Recipe Notes if using canned or fresh peas)
12 ounces frozen or canned black-eyed or purple hull peas
Chop onion, celery and bell pepper; set aside
½ cup chopped sweet yellow onion, ½ cup chopped green bell pepper, ¼ cup chopped celery
Cook the Hoppin' John
In a large stockpot, add chopped bacon; cook till crispy; remove with slotted spoon and place on paper towel; reserve the bacon grease in the stockpot
reserved bacon grease, 6 thick slices of bacon, chopped
Add chopped onion, celery and green bell peppers to the stockpot with the reserved bacon grease; saute 5 minutes
½ cup chopped sweet yellow onion, ¼ cup chopped celery, ½ cup chopped green bell pepper
Add black-eyed peas, chicken broth and seasonings to stockpot; if you're adding link sausage, add it now (optional)
12 ounces frozen or canned black-eyed or purple hull peas, 2 cups chicken broth, 1 teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon ground black pepper, 1 pound kielbasa or polish sausage (optional), sliced
Cook on low to medium heat until peas are tender (about 45 minutes); place a lid slightly off center on the stockpot to prevent the broth from dissipating
Prepare rice while peas are cooking; set aside
2 cups prepared rice
Once peas are tender, season to taste with salt and pepper
salt to taste
Plate rice in a small bowl and pour peas over rice; garnish with remaining bacon and green onion
Notes
This recipe uses one 12 ounce package of frozen black-eyed peas. When measured out, it's about two cups. So, if you use canned or fresh peas, make the recipe with two cups of peas.YieldOne 12 ounce package of peas, when cooked and incorporated with broth and rice, yields about 4-6 cups of Hoppin' John. PeasIf you use canned peas, drain and rinse them firstIf you use dried peas, cook them a little longer in the broth, bacon fat (or ham hock), onion and garlic powder; include the sauteed onions, bell pepper and celery as well. You do not need to soak dried black eyed peas overnight.BaconYou can use plain bacon, hickory smoked or pepper bacon. If you use pepper bacon, be sure to taste first before adding more black pepper.If you don't have bacon, add a smoked ham hock, turkey leg or hog jowl to the broth (or water) and let it boil for about an hour to season the broth for the black eyed peas.Sausage (optional)If you want a heartier version of Hoppin' John, add some sliced link sausage to the peas while they're cooking!