Easy Hoppin’ Johns, by Beverly Hicks Burch

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It just seems like a few nights ago Tall & Handsome and I were ushering in 2016, yet here it is almost February!

We have a southwestern New Year’s tradition in our house and welcome the New Year with a pot of Posole.

But, like many of you, I do like my black-eyed peas and I like them just about any time I take a hankering for them. But, January seems like an especially good time for black-eyed peas. Today’s recipe is just for that hankering and to dress it up, I’ve made it suitable for New Year’s Day.

This recipe is super easy and in a matter of an hour or so you can have a piping hot bowl of Hoppin’ John in your cold hands. This can easily be used as a side dish, or as the main dish, served with hot cornbread.

I had this ready for supper the other night with cornbread, some seeded and chopped tomatoes for garnish and was awarded the T & H two thumbs up award and several, “Honey, this is awesome!” during dinner.

It can’t get much better than that.

Easy Hoppin' Johns

Easy Hoppin’ Johns

4 cups frozen black-eyed peas

4 cups low sodium chicken broth

1 cup chopped ham steak, about half of a steak

1 onion, chopped

1 tablespoon minced garlic

2 tablespoons red wine vinegar or malt vinegar

1 bay leaf

1/2 teaspoon ground black pepper

1/4 teaspoon crushed dried red pepper or to taste

Season to taste with salt if needed

2 cups cooked rice

Fresh tomatoes, seeded and chopped for garnish

1. Place all ingredients except the rice and tomatoes into a large soup pot or Dutch oven. Bring to a boil over medium high heat.

2. Cover and reduce heat to simmer until peas are tender, Stirring occasionally to prevent peas from sticking to pan.

3. Cooking time may vary from about 45 minutes to a little over an hour.

4. Right before serving stir in cooked rice and allow to heat through.

Garnish with chopped and seeded tomatoes! Served with fresh baked cornbread! YUMM!!


© 2016 Beverly Hicks Burch All Rights Reserved.

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