Saturday, January 09, 2010

Hoppin Johnnie (with some changes to suit our family)

This is DELICIOUS and even the fussy eater of our family liked it. Because we had eaten a large meal at noon, we only ate this with a Baguette for supper. I think it would be nice eaten rolled up in a soft tortilla as well. YUM...

  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons butter or margarine, melted
  • 1 (18 ounce) cans black-eyed peas, drained and rinsed
  • 2 cups chicken bouillon or chicken broth
  • 1 cup uncooked rice
  • 1/2 Tsp. crushed red pepper flakes


  1. Saute onion and garlic in butter until onion is tender.

  2. Stir in black-eyed peas, chicken bouillon, rice, salt, and 1/2 teaspoon crushed red pepper.

  3. Bring mixture to a boil; cover and simmer 15-20 minutes or until liquid is absorbed and rice is tender (and no peeking....I simmered on lowest heat possible for 15 minutes).

  4. Serve with additional crushed red pepper.


The Hippie Moose said...

I will have to sub in veggie stock, but what a great veggie dinner!

Shaun and Holly said...

We had some left overs and ate them wrapped up in soft tortillas. With just a bit of Salsa. YUMMMMmmmmmm.....