Hoppin’ John

Hoppin’ John

Hoppin’ John is a southern tradition. I’m not from the south so I’m not sure why I’ve adopted it. This year, since we no longer eat meat, I’ve altered my regular recipe to a vegetarian version.

Hoppin’ John

Hoppin’ John

Ingredients

  • 1 pound dried black-eyed peas, rinsed and picked over to remove stones or debris
  • 1 tablespoon oil of your choice for sautéing
  • 1 medium onion, chopped
  • 2 stalks celery, chopped
  • 3 medium carrots, chopped
  • 3 cloves garlic, minced
  • 1 tsp fake bacon bits or 1/4 tsp smoke falvoring
  • 4 cups broth (I use veggie broth but you can use chicken)
  • 1 can (10 to 14.5 oz) diced tomatoes with green chiles, undrained
  • 1 dried bay leaf
  • Salt to taste
  • 6 cups hot cooked white rice

Instructions

  1. In 4- to 6-quart Dutch oven or other large pot with a lid, heat oil over medium heat. Add onion, carrots, and celery; sauté about 5 minutes or until onion is translucent. Add garlic; sauté about 2 minutes or until fragrant.
  2. Add fake bacon bits, broth, tomatoes and bay leaf. Heat to boiling. Reduce heat to simmer; stir in rinsed peas. Cook until peas are tender. It might take a couple of hours!
  3. Remove and discard bay leaf. Add salt to taste. Serve over hot cooked rice.
https://sarahshomestead.com/wp/2018/12/31/hoppin-john/



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