Spicy Southern Black-Eyed Peas
A spicy black-eyed pea dish, traditionally known as Hoppin' John, serves as a flavorful meal for New Year's Day or any occasion.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Rinse and pick over black-eyed peas, then place them in a Dutch oven and cover with 3 inches of water.
-
Soak peas overnight or boil for 2 minutes followed by a 1-hour stand; drain thoroughly.
-
Dice salt pork into 1/2-inch pieces, finely chop the onion, and mince the garlic.
-
In a heavy skillet over medium heat, sauté salt pork with onion until browned, then add garlic and cook for 1 minute.
-
Dice ham, celery, and bell peppers if using.
-
Transfer the sautéed mixture to the peas. Add diced ham, celery, bell peppers, and Cajun seasoning.
-
Cover peas with 4 to 5 cups of water or unsalted chicken stock.
-
Simmer uncovered for about 1 hour until tender, adjusting seasoning with salt, pepper, and hot pepper as desired.
-
Cook rice per package instructions about 20 minutes before peas are ready, keeping it warm for serving.