Hoppin John Recipe
Ingredients
3 cups dried black-eyed peas, sorted
4 cups water or unsalted chicken stock
1 medium yellow onion, chopped
1 1/2 teaspoons crushed fresh garlic
1 1/2 teaspoons dried sage
2 teaspoons chicken or vegetable bouillon granules, or 8 ounces lean ham, diced
1/4 teaspoon ground black pepper
1/4 teaspoon ground cayenne pepper
TOPPINGS
1 cup finely chopped tomatoes (optional)
1 cup finely chopped scallions (optional)
Tabasco pepper sauce (optional)
Directions
1. Place the black-eyed peas in a 4-quart pot, and add 2 1/2 quarts of water. Cover and soak for 4 hours or overnight. (Place the pot in the refrigerator if soaking for more than 4 hours.) When you are ready to cook, drain off the soaking water and return the peas to the pot.
2. Add all of the remaining ingredients, except for the toppings, to the pot, and bring the mixture to a boil over high heat. Lower the heat, and cover and simmer for 45 minutes to an hour, or until the beans are tender and the liquid has thickened. Stir occasionally, and add more water if needed. (The liquid should barely cover the peas.)
2. Add all of the remaining ingredients, except for the toppings, to the pot, and bring the mixture to a boil over high heat. Lower the heat, and cover and simmer for 45 minutes to an hour, or until the beans are tender and the liquid has thickened. Stir occasionally, and add more water if needed. (The liquid should barely cover the peas.)
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