Hoppin' john 3

Yield: 16 Servings

Measure Ingredient
1 pounds Dried black-eyed peas
1 large Onion, peeled and finely chopped
2 tablespoons Vegetable oil
1 teaspoon Garlic salt
1 teaspoon Oregano
5 cups Chicken stock
8 cups Hot cooked rice

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 ½ c peas over ½ c rice.

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

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