Special Diet Information
Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.
Lactose
This recipe is safe for those who are lactose intolerant.
Sodium
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.
"People who love to eat are always the best people."
-Julia Child
The refrigerator light goes on...
I love black eyed peas because I love legumes, but I also love that their flavor is so soft and creamy. This recipe is a traditional Southern dish and can be as hot or as mild as you wish. I prefer a bit of cayenne but you can also use hot sauce.
Dried black eyes are good to keep on hand, but they're not always practical in terms of time. They are cheap but canned are a good alternative. To substitute canned for dried, the rule of thumb is that 1/2 cup of dried beans makes about a cup of cooked. A 15 ounce can of beans is about 1 1/2 cups (or three servings). These days you can sometimes find fresh black eyes in the produce section (particularly around New Year's) and the ratio of fresh to cooked is not quite as high as dried. A cup and a half of fresh beans makes about two cups of black eyes after cooking.
Hoppin' John
Servings: 4 | Serving size: about 1 cup
Cooking Time: 60 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe makes great leftovers.
| 3 | slices bacon (diced) |
| 1 medium | onion (diced) |
| 1 large | green bell pepper (diced) |
| 2 medium | ribs celery (diced) |
| 2 15 ounce can | no salt added black eyed peas (drained and rinsed) |
| 1/2 tsp | dried thyme leaves |
| 3 cups | no salt added vegetable stock |
| 1/4 tsp | salt |
| fresh ground black pepper (to taste) | |
| 1/8 tsp | cayenne pepper (optional) |
| 1 | bay leaf |
Place the bacon in a large skillet over medium high heat.
Cook for about 5 to 7 minutes. Stir frequently.
As the bacon begins to crisp and release fat, add the onion.
Cook for about 5 to 7 minutes. Stir frequently.
Add the bell pepper and celery. Cook for about 3 to 5 minutes. Stir frequently.
Add the black eyed peas, thyme, stock, salt, pepper, cayenne, and bay leaf.
Stir and reduce the heat to a simmer.
Cook for about 30 minutes, stirring occasionally.
Serve.
Nutrition Facts
Serving size: about 1 cup
Servings: 4
Amount Per Serving
| Calories 294 | Calories from Fat 94 |
| % Daily Value |
| Total Fat 11g | 15% |
| Saturated Fat 3g | 13% |
| Monounsaturated Fat 4g | |
| Trans Fat 0g | |
| Cholesterol 14mg | 5% |
| Sodium 348mg | 15% |
| Total Carbohydrates 39g | 11% |
| Dietary Fiber 8g | 31% |
| Sugars 6g | |
| Protein 12g |
| Vitamin A 11% | Vitamin C 75% |
| Calcium 12% | Iron 18% |
| Vitamin K 11 mcg | Potassium 827 mg |
| Magnesium 83 mg | |