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Hopping John


  • 1 cup sliced celery
  • 2/3 cup chopped onion
  • 1 clove garlic, minced
  • 1 Tbsp. vegetable oil or bacon drippings
  • 4 cups water
  • 2 cans condensed chicken broth, undiluted (10 3/4 oz. each)
  • 1 package frozen black eyed peas
  • 1/2 lb. cooked ham, cut into cubes
  • 1/4 tsp. crushed red pepper
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  • 1 bay leaf
  • 3 cups cooked long-grain rice


Saute' celery, onion, and garlic in vegetable oil in a large Dutch oven until tender. Add water and remaining ingredients except rice. Bring to a boil; cover, reduce heat, and simmer 40 minutes or until peas are tender. Remove and discard bay leaf and serve mixture over rice. Note: To cook rice with black-eyed peas, stir 1 cup uncooked long-grain rice into peas after 40 minutes, and simmer an additional 35 minutes.

By Robin from Washington, IA

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