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Hoppin John - Cajun Black-eyed Peas
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H. Kamper


  • 3 cans black-eyed peas, undrained
  • 2-1/2 cups (600 ml) water
  • 1/2 lb (.2 kg). bacon, diced
  • 1 medium onion, chopped
  • 1 green pepper, chopped
  • 2 stalks celery, diced
  • 1 clove garlic, minced
  • 3 dashes hot sauce, or to taste
  • Cajun seasoning to taste
  • 1/2 cup (125 ml) raw white rice
  • Bring peas to boil in saucepan.
  • Fry bacon until crisp, drain, and remove from skillet.
  • In drippings, saute onion, pepper and celery until tender.
  • Add bacon and onions to peas; heat through.
  • Add vegetables and cook an additional 10 minutes, covered.
  • Add rice and remaining ingredients, cook for 25 minutes.
  • Serve and enjoy a taste of Cajun cooking.
We have this often when the weather is cool (But good any time).

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