Hoppin' john 3
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Dried black-eyed peas |
| 1 | large | Onion, peeled and finely chopped |
| 2 | tablespoons | Vegetable oil |
| 1 | teaspoon | Garlic salt |
| 1 | teaspoon | Oregano |
| 5 | cups | Chicken stock |
| 8 | cups | Hot cooked rice |
Directions
Soak peas overnight in water to cover by 2 inches. Drain peas; set aside.
In large Dutch oven, saute onion in oil until transparent; add peas, seasonings and chicken stock. Cover and cook slowly until peas are tender, about 30 to 40 minutes. If made ahead, cover and reheat. For each serving, serve ½ c peas over ½ c rice.
Appeared in the 28 Dec 1994 issue of The Birmingham News.
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