Hoppin’ John

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suzanne-mcminn

This is my pressure cooker version of the traditional southern Hoppin’ John I’ve always served on New Year’s Day. Adjust the seasonings and vegetables to suit yourself. If you don’t have a ham bone on hand, bacon does the job just fine. Note: You don’t need to pre-soak black-eyed peas when pressure cooking.)

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Difficulty: Easy

Servings: 4-6

Ingredients

Directions

If using bacon, partially cook bacon right in the pressure cooker where you will cook the beans. After partial cooking, cut bacon in 1-inch pieces. Add dried beans, water, and remaining ingredients including ham bone (if using instead of bacon). If using a ham bone, add a tablespoon of vegetable oil. If using bacon, leave at least a tablespoon of bacon grease in the pot. Use any mixture of onion, celery, and green pepper adding up to 2 cups, if desired. Bring your pot to pressure. Once the regulator starts jiggling, cook 4 minutes. Turn off the heat and let the pressure go down on its own. Serve over brown or long grain and wild rice. Also great with cornbread!

If NOT using a pressure cooker, pre-soak the black-eyed peas. Combine the black-eyed peas and the 3 cups of water. Bring to a boil; turn off the heat and let sit covered for one hour. Return the pot to a boil and add the remaining ingredients. Simmer for about 1 1/2 hours till black-eyed peas are tender.

Categories: Beans, Beans, Grains & Rice, Holiday, Main Dish, Old-Fashioned, Pressure Cooker

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