Prep 30 mins
Cook 1 hr 22 mins
This is a variation of Hopping John. It's usually a New Years Day item around our house, as the Black-eyed peas, are for good luck.And it also contains rice, which is for abundance, and pork, which is for the future.
- 2 lbs boneless pork loin chops, cut into cubes
- 2 tablespoons olive oil, divided
- 1 large onion, chopped
- 4 celery ribs, chopped
- 1 large red bell pepper, seeded and finely chopped
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1⁄2 teaspoon dried thyme
- 3 (15 ounce) cans black-eyed peas, rinsed & drained
- 1 (32 ounce) container chicken broth
- 1 bay leaf
- 1 (28 ounce) can crushed tomatoes
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon hot sauce
- 1⁄4 teaspoon ground red pepper
- hot cooked rice
- Saute pork in 1 tablespoon hot oil in a Dutch oven over medium-high heat 8-10 minutes. Remove pork and set aside.
- Add remaining 1 tablespoon oil to Dutch oven. Sauté onion and next 4 ingredients in hot oil 5 minutes. Stir in oregano and thyme, cook, stirring often, 2 minutes.
- Add peas, broth and bay leaf, bring to a boil, cover, reduce heat, simmer stirring occasionally 45 minutes.
- Stir in tomatoes, simmer, stirring occasionally, 20 minutes. Stir in reserved pork, salt and next 3 ingredients. Remove and discard bay leaf. Serve over rice.
This is great! What a wonderful fall stew. Very filling and tasty. I only used 2 cans of black eyed peas. I froze the leftovers (without the rice - frozen seperately) and will have this for lunches or quick dinners this fall.