Hoppin’ John
Servings
4Serving size
about 1 cupThis recipe can be multiplied and makes great leftovers.
Ingredients
| 3 slice raw Bacon (diced) |
| 1 medium White onions (diced) |
| 1 large Green bell peppers (diced) |
| 2 Medium stalk Celery, raw (diced) |
| 2 15 ounce can Canned no salt added blackeye peas (drained and rinsed) |
| 1/2 tsp., leaves Dried thyme |
| 3 cups No salt added vegetable stock |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 1/8 tsp. Cayenne pepper |
| 1 leaf Bay leaves |
Instructions
Cook for about 5 to 7 minutes. Stir frequently.
As the bacon begins to crisp and release fat, add the onion.
Cook for about 5 to 7 minutes. Stir frequently.
Add the bell pepper and celery. Cook for about 3 to 5 minutes. Stir frequently.
Add the black eyed peas, thyme, stock, salt, pepper, cayenne, and bay leaf.
Stir and reduce the heat to a simmer.
Cook for about 30 minutes, stirring occasionally.
Serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This recipe is a traditional Southern dish and can be as hot or as mild as you wish. We like to use a bit of cayenne but you can also use hot sauce.
Dried black eyes are good to keep on hand, but they’re not always practical in terms of time. They are cheap but canned are a good alternative. To substitute canned for dried, the rule of thumb is that 1/2 cup of dried beans makes about a cup of cooked. A 15 ounce can of beans is about 1 1/2 cups (or three cooked servings). These days you can sometimes find fresh black eyes in the produce section (particularly around the New Year) and the ratio of fresh to cooked is not quite as high as dried. A cup and a half of fresh beans makes about two cups of black eyes after cooking.