There have been very few New Years Days in my adult life that I have not eaten black-eyed peas in some form. I’m not a superstitious person, but I happen to love black-eyed peas, so why tempt fate? Can always use a little extra luck to start the year, right? This is the rendition of Hoppin’ John I’ve been using over the years. It’s been a lot of recipes mish-mashed into one. This year I admit I lightened it up a little bit with less oil, turkey bacon instead of regular bacon, etc, but it was still excellent. It may have to make an appearance more than just New Years Day!
- 1 tablespoons olive oil
- 1 whole large onion, diced
- 4 cloves Garlic, Minced
- 1 whole green bell pepper, Diced
- 3 stalks celery, Diced
- 4 cups Soaked Black-eyed Peas
- 5 cups low or no-sodium chicken stock
- 1 can diced tomatoes
- 1 ham steak, diced
- 4 pieces turkey bacon, sliced
- Salt And Pepper, to taste
- Pinch cayenne pepper
- Pinch paprika
- Dirty rice (or brown or white rice)
Soak black-eyed peas in cold water for about 6-8 hours
Heat oil in a large pot over medium-high heat. Add onion, garlic, green pepper, and celery and stir until onion is transluscent. Add bacon and stir another minute or so. Stir in soaked beans, then add chicken broth, ham hock, salt & pepper, cayenne and paprika. Bring to a boil, then reduce heat to a simmer and cover for 45 minutes.
If more time is needed, return lid for another 30 minutes, or leave lid off for 15 or so until desired amount of liquid is left in the pot.
Taste for seasonings and add more if necessary.
Sever over rice. Note that many people use a ham hock traditionally, but I usually just go for the ham.
This is relatively WW-friendly at 6 points a serving and it is VERY filling. Calories came out to about 275 per serving, per MyFitnessPal.com.