Hopping John

My variation of the classic Southern U.S. dish.

  • 1 c. dried black-eyed peas
  • 1 chipotle*
  • 6-8 sun-dried tomato halves
  • 4 c. water

  • 1 1/2 c. chopped onion
  • 1-2 cloves garlic, minced
  • 1 Tbsp. olive oil
  • 1 Tbsp. cider vinegar
  • 1 1/2 tsp. salt
  • 1 tsp. black pepper
  • 1/2 tsp. cayenne, or to taste
  • 1/2 tsp. marjoram
  • 1 bay leaf

Combine the first four ingredients and soak overnight. Put the peas and the soaking water into a pan. Coarsely chop the chipotle and tomatoes and return to the pan. Add remaining ingredients, bring to a boil and simmer, covered, for one-and-one-half to two hours, or until desired degree of tenderness is reached. Serve over rice.

*A chipotle (chi-POTE-lay) is a dried, smoked jalapeño pepper, available in some grocery specialty sections or at Latino markets. It gives the dish its characteristic smoky taste. Do not substitute any other dried chile.

4 servings

Per serving: 220 calories; 12g protein; 4g fat; 34g carbohydrate; 0mg cholesterol

Source: original recipe 1-Jan-2001

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