Description
A traditional Southern dish made with black-eyed peas and rice, perfect for canning.
Ingredients
Scale
- 1 cup dried black-eyed peas
- 1 cup long-grain white rice
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1 tablespoon olive oil
- 1 bay leaf
- 1 cup diced ham or bacon (optional)
Instructions
- Rinse and soak the black-eyed peas overnight.
- In a large pot, heat olive oil and sauté onion and garlic until soft.
- Add soaked peas, rice, chicken broth, salt, and spices to the pot.
- If using, add ham or bacon and bay leaf.
- Bring to a boil, then reduce heat and simmer for 30 minutes.
- Remove bay leaf and let cool slightly before canning.
- Fill sterilized jars with the mixture and seal tightly.
Notes
- For a vegetarian option, omit the meat.
- Ensure jars are sealed properly to prevent spoilage.
- Store in a cool, dark place.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Canning
- Method: Canning
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 10mg
Keywords: canning hoppin john, black-eyed peas, Southern cuisine