Hoppin’ John

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Hoppin' John

Hoppin’ John


4 Tablespoons Butter

1 whole Large Onion, Diced

4 cloves Garlic, Minced

2 stalks Celery, Diced

4 cups Soaked Black-eyed Peas

5 cups Low-sodium (or No-sodium) Chicken Broth

2 large slices of country ham, Diced

Salt And Pepper, to taste

Cayenne Pepper to Taste

1 Tablespoon White Vinegar

White Or Brown Rice, For Serving

Preparation Instructions

(Soak black-eyed peas in cool water for at least 6 hours. Rinse before using.)

Heat butter in a large pot over medium-high heat. Add onion, garlic, and celery and stir. Cook for 3 to 4 minutes. Stir in soaked beans, then add chicken broth, country ham, salt & pepper, and cayenne to taste. Bring to a boil, then reduce heat and cover the pot for 30 minutes.

After 30 minutes, check the liquid level; if it’s too soupy, cook with the lid off for another 15 minutes or so. If it’s too thick, splash in a little more broth.

Stir in vinegar, then taste for seasonings. Add more spice if needed.

Serve over white or brown rice.

Adapted from Ree Drummond http://thepioneerwoman.com/cooking/2011/12/hoppin-john/


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