Featuring tender smoked neck bones, onion, bell pepper, and celery, and seasoned to perfection.
Black Eyed Peas and Rice, also known as “Hoppin’ John,” is a beloved and time-honored recipe in Black food culture, particularly in the South.
– Water – Smoked neck bones – Chicken bouillon – Bay leaf – Vegetable oil – White onion – Green bell pepper – Celery – Garlic – Creole seasoning – Kosher salt – Black pepper
1
In a large pot, combine water, smoked neck bones, chicken bouillon powder, and a bay leaf. Put it on high heat and bring it to a boil. Simmer for 2 to 3 hours.
2
Heat oil in a skillet; add onion, bell pepper, and celery. Cook until softened, then set aside. Check broth and add seasoning if needed.
3
Add black eyed peas, veggies, and garlic. Simmer for 1 to 1 1/2 hours, taste, and adjust seasoning as needed.
4
Ladle peas into bowls. Add smoked meat on top, add broth to bowls. Serve over rice.
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