Hoppin' John

Community Recipe from


  • 1 pound(s) dried black-eyed peas
  • 6 cup(s) cold water
  • 1/2 pound(s) thick cut bacon
  • 1 teaspoon(s) Tabasco
  • 1 teaspoon(s) salt
  • 2 teaspoon(s) chili powder
  • 1/4 teaspoon(s) basil
  • 1 bay leaf
  • 1 cup(s) chopped onion
  • 1 cup(s) chopped celery
  • 1 cup(s) rice
  • 11/2 cup(s) boiling water


  1. Wash peas. Place in a large pot with cold water, bring to a boil, boil 2 minutes, cover, remove from heat and let sit 1 hour. Cook bacon slowly until brown on all sides. Reserve grease. Add bacon, Tabasco, and salt to peas. Bring to a boil, lower heat and simmer covered for 30 minutes. Saute onion and celery in bacon grease until translucent. Add onions, celery, grease, rice and boiling water to peas. Cover and simmer, stirring occasionally for 30 minutes or until rice is tender. Add a can of stewed tomatoes and check seasoning.
December 2013

This recipe is a personal recipe added by BetsyMo and has not been tested or endorsed by MyRecipes.

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