Hoppin' John 3 Recipe

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Hoppin' John 3 Recipe

 

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Hoppin' John 3

 

Ingredients

1 lb dried black-eyed peas
1 large onion, peeled and finely chopped
2 tbsp vegetable oil
1 tsp garlic salt
1 tsp oregano
5 cup chicken stock
8 cup hot cooked rice



 

Preparation

Soak peas overnight in water to cover by 2 inches. Drain peas; set
aside.

In large Dutch oven, saute onion in oil until transparent; add peas,
seasonings and chicken stock. Cover and cook slowly until peas are
tender, about 30 to 40 minutes. If made ahead, cover and reheat. For
each serving, serve 1/2 c peas over 1/2 c rice.

Appeared in the 28 Dec 1994 issue of The Birmingham News.

 

 

Servings: 16

 

 

 

 


 

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