Hoppin' John
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Heat a large pan or Dutch oven over low-medium heat. Add diced bacon and cook until crispy.
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Use a slotted spoon to remove the bacon to a paper towel lined plate. Reserve 2-3 tablespoons of the drippings.
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Add celery, onion, and bell pepper to the drippings, and cook for 3-5 minutes until the vegetables begin to soften.
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Add minced garlic, and cook for an additional 30 seconds.
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Add black eyed peas, chicken broth, water, Cajun seasoning, thyme, and oregano. Stir to combine.
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Bring the liquid to a simmer, and continue to cook for 1 - 1 1/2 hours.
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Cook until the black eyed peas are soft and cooked through but not mushy.
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Drain excess liquid and discard the bay leaves.
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Stir in the cooked bacon until combined.
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Serve over rice or with a side of greens.
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For more recipes, check out More Than Meat and Potatoes!
For more recipes, check out More Than Meat and Potatoes!
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