Hoppin John Stew Recipes

Steps:

• In a large saucepan over medium heat, cook bacon until crisp, 3 to 5 minutes. Add onion, celery, bell pepper, and thyme; cook until onion is translucent, 3 to 5 minutes.
• Add broth, peas, and 1 cup water. Bring to a boil; reduce heat. Simmer until thickened, about 40 minutes. Stir in parsley; season with salt and pepper. Serve over rice.

Steps:

• Get black eyed peas ready the night before, or by the quick method the day of - see package. Or use frozen or canned black eyed peas - you will need about 2 cups total.
• Add oil to soup pot, heat and add onions and peppers. Saute until softened.
• Meanwhile, cut as much meat off the smoked port chop or ham bone as possible. Trim off fat. Set aside. If using boneless ham, just cut up.
• Add black eyed peas, rice, water or broth, bouillon powder/cubes, chili powder, can of tomatoes to pot. Add pork chop bone, if using meat with a bone.
• Bring to boil, reduce heat, simmer until beans are softened. About 1/2 hour.
• Remove pork bone, add reserved meat and spinach leaves. Cook until spinach leaves are wilted and meat is warm.
• NOTE: If using bacon or sausage as the meat, you can fry it first. Then remove from pot and set aside. Use the bacon or sausage fat to saute the onions and peppers instead of using oil, if desired.