Description
A traditional Southern dish made with black-eyed peas and rice.
Ingredients
Scale
- 1 cup black-eyed peas
- 1 cup long-grain rice
- 4 cups chicken broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 cup diced ham (optional)
Instructions
- Soak black-eyed peas overnight.
- Drain and rinse peas.
- In a pot, heat olive oil over medium heat.
- Add onion and garlic, sauté until soft.
- Add black-eyed peas, chicken broth, bay leaf, salt, and pepper.
- Bring to a boil, then reduce to a simmer.
- Cook for 30 minutes or until peas are tender.
- Add rice and ham (if using), stir well.
- Cover and cook for 20 minutes until rice is done.
- Remove bay leaf and serve hot.
Notes
- Adjust seasoning to taste.
- Can be served with cornbread.
- Leftovers store well in the fridge.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 10mg
Keywords: hoppin john, southern cuisine, black-eyed peas