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Hoppin' John
A hearty southern side that's filled with flavor and is quick and easy to make!
Servings
6
-8 servings
Author
Emily @ Table & Hearth
Ingredients
2
Black-eyed Peas
Cans - Drained (or fresh)
2
Sliced Okra
Cans - Drained - I used creole gumbo okra
1
Diced Tomatoes
Cand - Drained - Preferably fire-roasted
5
Slices
Bacon
Crumbled
1
Bay Leaf
Salt
To Taste
Pepper
To Taste
Instructions
Cook bacon in a dutch oven or cast iron skillet. You want the bacon to make a nice residue on the bottom which you can deglaze.
Remove bacon and let cool, then crumble.
Add peas, okra, tomatoes, and bay leaf to pot and gently mix, making sure to scrape the bacon bits off the bottom of the pan.
Sautee for about 10 minutes to let flavors combine.
Add bacon and gently mix.
Add salt and pepper to taste and gently mix.
Serve warm
Notes
If you want this to have more liquid, don't drain the okra and/or tomatoes.
Take care while mixing, otherwise beans will get damaged and smushy.