Hattie’s Hoppin’ John

I can’t find my computer glasses so will just post the notes I gathered the recipe in.

Here we go:

• 1-lb dried Black eyed peas (soak 6 hrs to overnight, drain and rinse and set aside)

Melt over medium-high heat:

• 4 tbsp Butter/ghee/bacon fat/lard

Sauté:

• 1- lg Onion, diced

• 3 stalks Celery, peeled and diced

• 6 cloves Garlic, minced

Add-in:

• Ham bone, ham hock, frozen bacon pieces, whatever is handy

• Roast Turkey leg and wing (holiday leftovers in my house, I freeze for this)

• Cayenne (optional, to taste)

• Salt

• Black pepper

• Fresh or dried herbs (thyme, sage, whatever you like)

Bring to boil. 

Stir-in:

• 2 Green chiles or jalapeños, or 1 green bell pepper, seeded and diced 

• 4-6 cups bone Broth or vegetable broth of choice

• 28-oz canned Diced tomatoes

Return to boil. 

Turn to medium. Cover with lid cook.  Cook 45 minutes or until peas are soft. If soupy, cook 15 minutes with lid off a hush simmer. 

• Add adult bitter greens from the beginning, adult spinach and kale with 30 minutes to go, baby greens with 5 minutes. 

• Finish with cayenne/red pepper flakes, and 2-3 tbsp vinegar

• Serve with, green onion tops (add at finish), cornbread, etc

Make in a Slow cooker:

• Cook 5 hours on high, 8-10 on low

• rice (or add-in at 4/7 hours in) or rice noodles (add 30/60 minutes before finish)