Hoppin' John Recipe | Black-Eyed Pea And Rice Stew
Servings: 6 servings
Ingredients
- 1 pound Dried Black Eyed Peas
- 6 slices Bacon
- 1 Onion diced
- 2 ribs Celery
- 1 Bell Pepper diced
- 4 cloves Garlic minced
- cups Chicken Broth
- 1 Bay Leaf
- 1 tsp Dried Thyme
- 1/4 tsp Cayenne
- 1 tsp Kosher Salt
- 1/2 tsp Ground Black Pepper
Instructions
- Soak the Beans. Soak the black eyed peas for one hour in hot water.
- Cook the Bacon. In a Dutch oven, cook diced bacon for 5-7 minutes until crispy. Remove and set aside, leaving some drippings in the pot.
- Sauté the Aromatics. Add onion, celery, and bell pepper to the drippings and cook for an additional 5 minutes on low until softened. Stir in garlic and cook until fragrant.
- Add the Black-Eyed Peas. Stir in peas, broth, thyme, bay leaf, salt, pepper, and a pinch of cayenne. Simmer for 40-45 minutes, or until the peas are tender.
- Finish and Serve. Stir in crispy bacon, adjust seasoning, and garnish with fresh green onions. Serve hot with rice, cornbread, or collard greens.