HOPPIN’ JOHN by NancyC, adapted from Betty Crocker.com

Makes about 8 servings                        

• 1 (1-lb. bag) dried black-eyed peas (about 2 cups), soaked overnight and rinsed
• 1 1/2 Tablespoons light olive oil or canola oil
• 1 medium size yellow onion, chopped
• 2 stalks celery, chopped
• 1 medium size green or red bell pepper, chopped
• 3 cloves garlic, minced
• 1 1/2 cups chopped smoked ham or smoked sausage (or use 1 smoked ham hock)
• 4 cups low sodium chicken broth
• 1 (10-ounce) can diced tomatoes with green chiles, undrained
• 1/4 to 1/2 teaspoon Cayenne pepper
• 6 cups hot cooked brown or long grain rice
• 1–2 green onions, sliced, and/or 1–2 Tablespoons bacon bits or crumbles, for garnish

Sort and rinse peas, then place in a large pot and soak in 6–8 cups of water (enough to cover the peas) for at least 8 hours or overnight.

Drain and rinse soaked peas; set aside.

In a 4- to 6-quart Dutch oven, heat oil over medium heat. Add chopped onion, celery, and green or red bell pepper; sauté about 5 minutes or until onion is translucent. Add minced garlic; sauté about 2 minutes.

Add chopped ham, smoked sausage or ham hock. Then add the chicken broth, diced tomatoes, and cayenne pepper. Heat mixture to boiling. Reduce heat to simmer, then stir in soaked peas. Add salt to taste. Cook 50 to 60 minutes or until peas are tender. If using a ham hock, remove ham from bone–discard bone, shred ham, and stir ham into the mixture.

Stir all ingredients and garnish with sliced green onion and/or bacon bits or crumbles, if desired. Serve over hot cooked rice.

Recipe from NancyC | nancy-c.com