Dinner · Feasts

Hattie’s Hoppin’ John

Hoppin' John with Cornbread
Hoppin’ John with Cornbread

I can’t find my computer glasses so will just post the notes I gathered the recipe in.

Here we go:

  • 1-lb dried Black eyed peas (soak 6 hrs to overnight, drain and rinse and set aside)

Melt over medium-high heat:

  • 4 tbsp Butter/ghee/bacon fat/lard

Sauté:

  • 1- lg Onion, diced
  • 3 stalks Celery, peeled and diced
  • 6 cloves Garlic, minced

Add-in:

  • Ham bone, ham hock, frozen bacon pieces, whatever is handy
  • Roast Turkey leg and wing (holiday leftovers in my house, I freeze for this)
  • Cayenne (optional, to taste)
  • Salt
  • Black pepper
  • Fresh or dried herbs (thyme, sage, whatever you like)

Bring to boil. 

Stir-in:

  • 2 Green chiles or jalapeños, or 1 green bell pepper, seeded and diced 
  • 4-6 cups bone Broth or vegetable broth of choice
  • 28-oz canned Diced tomatoes

Return to boil. 

Turn to medium. Cover with lid cook.  Cook 45 minutes or until peas are soft. If soupy, cook 15 minutes with lid off a hush simmer. 

  • Add adult bitter greens from the beginning, adult spinach and kale with 30 minutes to go, baby greens with 5 minutes. 
  • Finish with cayenne/red pepper flakes, and 2-3 tbsp vinegar
  • Serve with, green onion tops (add at finish), cornbread, etc

Make in a Slow cooker:

  • Cook 5 hours on high, 8-10 on low
  • rice (or add-in at 4/7 hours in) or rice noodles (add 30/60 minutes before finish)

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