All the luck with none of the pork!
Adapted from Flatbush Food Co-op
- 2 C black-eyed peas (dried)
- 2 T olive oil
- 1 medium onion, coarsely chopped
- 1.5 tsp salt
- 1 tsp crushed red pepper
- 1/2 tsp black pepper, freshly ground
- 1/2 tsp smoked paprika
- 1 bay leaf
- 1 T liquid smoke
- 6 C water OR broth
- 1 14oz can crushed tomatoes, drained (optional)
- 1 C long-grain rice
- Wash the peas in a strainer, and soak them for 4 hours in ample fresh water.
- When peas are ready, heat olive oil over medium-high heat in a 4-quart pot; add onion, and cook until softened, about 5 minutes. Add salt, red pepper, black pepper, smoked paprika, bay leaf, and liquid smoke, and cook, stirring for about 30 seconds. Add water/broth and bring to a boil.
- Let mixture boil 10 minutes, and then add peas. Maintain a low boil, uncovered, until peas are nearly tender, about 25 minutes. Add tomatoes to pot. Add rice, reduce heat to low and simmer, covered, 30-50 minutes (depending on rice used). If using brown rice, you may need to add an additional cup or so of liquid during this time.
- Turn off flame, and allow Hoppin' John to steam in pot, lid on, for 5 minutes. Fluff Hoppin' John and serve with greens, cornbread and hot sauce.
This is my favorite cornbread recipe!
Recipe updated 1/3/17. Prior ingredient list called for 1C black-eyed peas and 1.5C rice. The new quantities make for a better BEP:rice ratio.
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