Hoppin John is a classic southern meal that goes great with many different meals. Hoppin John is made with black-eyed peas boiled with onion and celery with a can of Rotel. It is delicious served with rice or a side of collard greens. It is also great to serve for a new years day dinner, because there is a southern new years tradition for eating black-eyed peas with collard greens and cornbread.
The black-eyed peas are started the day before, rinse them and place the peas into a large bowl. Cover them with water and cover. Refrigerate overnight to let the peas soak. The next day, drain the peas and set aside. Heat oil in a large saucepan over medium heat. Cook onion and celery until softened. Add in black-eyed peas, bacon, chicken broth, Rotel, and seasonings. Let the mixture simmer over medium-low heat until the peas are tender.
Hoppin' John
Ingredients
- 1 pound black eyed peas
- 2 tablespoons olive oil
- 1/2 cup diced onion
- 2 stalks celery, diced
- 1/4 cup cooked and crumbled bacon
- 2 cups chicken broth
- 1 ( 10 oz.) can rotel
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon chili powder
Instructions
- Rince black eyed peas and place into a large bowl. Cover with water and refrigerate overnight.
- Drain peas. Heat oil in a large saucepan over medium heat. Cook onion until softened. Add in peas, bacon, chicken broth, and seasonings. Cook for 55-60 minutes.
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