By /

Hoppin’ John

Prep time: N/a | Difficulty: medium | Serves: 9

This tasty dish is a New Year’s tradition in the South, where it is thought to bring good luck when eaten on New Year’s Day.

Tags:

View All christmas dinner

Nutritional information per serving (1/9 of recipe)

Fat

1.3g 

Saturated

0.5g 

Carbohydrate

14g 

Protein

7g 

Calories

96kcals 

Ingredients

  • 3 cups (450g) dried black-eyed peas, sorted
  • 4 cups (900ml) of low sodium, fat-free chicken broth
  • 1 medium yellow onion, chopped
  • 1½ teaspoons crushed fresh garlic
  • 1½ teaspoons dried sage
  • 8 oz (226g) diced Canadian bacon
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground cayenne pepper
  • 3 chopped jalapeños (optional)
  • 14.5 ounce (411g) can petite diced tomatoes (optional)

Method

  1. Place the black eyed peas in a 4 quart pot, and add 2 ½ quarts of water. Cover and soak for 4 hours.
  2. When ready to cook, drain off the soaking water and return the peas to the pot.
  3. Add all of the remaining ingredients, except for the jalapeños and tomatoes to the pot and bring the mixture to a boil over high heat. Lower the heat, and cover to simmer for 30 minutes.
  4. If desired add the jalapeños and tomatoes then cook for another 15-20 minutes or until beans are tender and the liquid has thickened. Stir occasionally, and add more water if needed. (The liquid should barely cover the peas.)
  5. Serve hot over brown rice or eat it as it is. If you like it extra spicy add some Tabasco sauce and enjoy!
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