This recipe yields 10 servings

Alongside this dish, we make up some cornbread, collards or braising greens to complete this meal. This should cook up more like a stew than soup. The rice should be cooked separately and spooned into each serving.

4 – Tbsp. butter or olive oil

1 – Large onion

4 – Cloves garlic minced

1 or 2 smoked poblano pepper seeded and de-veined

1 – stalk celery or equivalent amount celeriac – diced

1 – lb. dried black-eyed peas

1 – cup chicken broth – more as needed.

1 – Small ham hock, smoked turkey or chicken breast

Salt, pepper, and cayenne or Cajun spices to taste

2 – Tbsp. white vinegar

1/2 cup white rice cooked separate to be added with each serving.

For vegetarians use vegetable broth and add some chopped mushrooms and maybe some Cajun spices.

First thing, soak your dried black-eyed peas in cool water for at least 6 hours or overnight and rinse before using.

Saute onion and garlic on low/medium until caramelized in olive oil. Add spices, stir often making sure not to burn. Then add celery/celeriac, peppers and saute for a few more minutes then add your choice of meat. Saute until meat is mostly cooked.

Stir in the soaked beans, then add chicken broth. Bring to a boil, then reduce heat and cover the pot for 30 minutes. 

After 30 minutes, check the liquid level; if it’s too soupy, cook with the lid off for another 15 minutes or so. If it’s too thick, splash in a little more broth and be sure the beans are fully finished cooking. Stir in vinegar, then taste for seasonings. Add more spice if needed.

Serve with rice making sure to get plenty of the liquid spooned over the top of the rice for each serving.

Check out this interesting Jewish connection to black eyed peas here – https://www.tasteofjew.com/jewish-hoppin-john-connection/