Hoppin' John is a tasty, Southern black-eyed pea classic.
1 pound dried black-eyed peas
1 large onion, peeled and finely chopped
2 tablespoons vegetable oil
1 teaspoon garlic salt
1 teaspoon oregano
5 cups chicken stock
8 cups hot cooked rice
- Soak peas overnight with water to cover by 2 inches. Drain peas and set aside.
- In large saucepan, sauté onion in oil until transparent; add peas, seasonings and chicken stock. Cover and cook slowly until peas are tender, about 30 to 40 minutes. If made ahead, cover and reheat.
- For each serving, serve 1/2 cup of peas over 1/2 cup rice.
Makes 16 servings.