Hoppin’ John

I altered this recipe from a Southern Living Version, but this particular dinner is pretty standard across most platforms.

Hoppin’ John:

10 pieces of thick cut bacon, slivered

6 celery stalks, sliced

1 large yellow onion, chopped

2 green bell peppers, chopped

4 garlic cloves, minced

2 tsp fresh thyme

1/2 tsp black pepper

2 tsp kosher salt or sea salt

8 cups chicken broth

6-8 cups of black eyed peas (I used frozen)

olive oil

2 cups cooked Carolina Gold Rice

Green ends of green onions, sliced


Cook bacon until 3/4th of the way  to crisp. Add celery, onion, bell pepper, garlic, thyme, black pepper, and half of the salt.

Cook 8 minutes.

Add broth and black eyed peas, bring to boil. Reduce to simmer, and boil until peas are tender (about 40 minutes).

Either mix in the rice or serve it over the rice, and top with scallions.

Serve with a side of cornbread (add a little vanilla to your mix).