from BadManners.com/recipes/hoppin-john
Stovetop
5 Servings
- 1 1/2 C dried black-eyed peas
- 1 T olive oil
- 1 onion
- 2 bell peppers, chopped
- 1 carrot, chopped (optional)
- 3 ribs of cellery, chopped
- 1-2 t chipotle peppers in adobo sauce
- 2 t garlic, minced
- 1 t dried thyme
- 1 t smoked paprika
- 1/2 t dried oregano
- 1/2 t ground black pepper
- 2 bay leaves
- 1/4 t salt
- 3 C vegetable broth
Rinse the black-eyed peas and throw out any grit or weird looking peas. Put the peas in a medium container and cover them with a couple inches of water. Let them soak overnight or for at least 6 hours.
Chop the onion, bell peppers, carrot and celery. In a large pot, warm up the olive oil over a medium heat. Add the onion and sauté until it starts to brown in some places, about 6 minutes. Add the bell peppers, carrot and celery. Cook until they get a little soft, about 3 minutes. Add chipotle peppers and garlic to the pot, stir. Add spices, bay leaves, and salt and cook for 30 seconds. Toss in the drained black-eyed peas and the broth and bring simmer.
Simmer uncovered until the peas are tender. This can take anywhere from 30 minutes to an hour depending on how long you soaked your peas and how old they are. If you start running out of broth before those are ready, add a little more broth or water. If the peas are tender and you’ve still got too much broth in there, just drain some off. Not a big deal. Just check the seasoning when you are all done and add more herbs or spices if you think it needs it.
You can do this in the instant pot if you're in a hurry, soup button, 7 minutes, quick release, or if you're using dry beans (totally OK!), double the liquid to 6 cups, and cook for 26 minutes, natural release.
