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Hoppin’ John

Posted By Suzanne McMinn On January 1, 2011 @ 1:03 am In All Recipes,Beans,Beans, Grains & Rice,Holiday,Main Dish,Old-Fashioned,Pressure Cooker | No Comments

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.


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