Hattie's Hoppin' John

I can’t find my computer glasses, so I will just paste the notes I gathered for the recipe.

Here we go:

• 1 lb dried Black-eyed peas (soak 6 hours to overnight, drain and rinse, and set aside)

Melt over medium-high heat:

• 4 tbsp Butter/ghee/bacon fat/lard

Sauté:

• 1- lg Onion, diced
• 3 stalks Celery, peeled and diced
• 6 cloves Garlic, minced

Add-in:

• Ham bone, ham hock, frozen bacon pieces, whatever is handy
• Roast Turkey leg and wing (holiday leftovers in my house, I freeze for this)
• Cayenne (optional, to taste)
• Salt
• Black pepper
• Fresh or dried herbs (thyme, sage, whatever you like)

Bring to a boil. 

Stir-in:

• 2 Green chiles or jalapeños, or 1 green bell pepper, seeded and diced 
• 4-6 cups bone Broth or vegetable broth of choice
• 28-oz canned Diced tomatoes

Return to boil. 

Turn to medium. Cover with lid and cook.  Cook for 45 minutes or until peas are soft. If soupy, cook for 15 minutes with the lid off and simmer. 

• Add adult bitter greens from the beginning, adult spinach and kale with 30 minutes to go, and baby greens with 5 minutes. 
• Finish with cayenne/red pepper flakes and 2-3 tbsp vinegar
• Serve with green onion tops (add at the finish), cornbread, etc

Make in a Slow cooker:

• Cook for 5 hours on high, 8-10 on low
• rice (or add-in at 4/7 hours in) or rice noodles (add 30/60 minutes before finish)