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
(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/