Blackeyed Pea Hoppin John, A Simple Country Recipe
Channel: Collard Valley Cooks
Date: 2020-03-17

Blackeyed Pea Hoppin John, A Simple Country Recipe
This recipe is in our Volume 2 cookbook and here is a link to purchase it: https://collard-valley-cooks-store.myshopify.com/collections/all
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NOW FOR THIS FAMILY RECIPE:
Hoppin John 
1/2 LARGE ONION CHOPPED 
2 GREEN ONIONS (SCALLIONS) CHOPPED 
2 TBSP. COOKING OIL 
1 TSP. SALT 
1/2 TSP. PEPPER 
1/2 TSP. RED PEPPER FLAKES 
1 BAY LEAF 
4 CUPS CHICKEN STOCK 
12-16 OZ PACKAGE FROZEN BLACKEYED PEAS 
1 LB. CHOPPED COOKED HAM 
SERVE OVER: 1 CUP COOKED WHITE OR BROWN RICE 
Cook onion and scallion in a few tablespoons of oil (or chicken stock grease) until tender (about 2 minutes).  Add remaining ingredients (except rice) and cook until most of water has evaporated and you are left with about a cup of liquid in stockpot or deep skillet.  Serve over rice.  Best if served with a pone of Cornbread.  Easy and delicious! Makes 4 large servings. 
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We are Chris & Tammy Nichols and we are sharing our love for Southern cooking, passed down through generations and seasoned with a whole lot of love. Come sit at our table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bring back memories. We'll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your kitchen tools and get ready to cook up some memories with Collard Valley Cooks! 


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