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(Yield: 6 servings) 2 cans (15 oz. each) black-eyed peas
2 slices bacon, diced
1 medium onion, finely chopped
1/4 cup finely chopped celery
2 tablespoons Kikkoman Soy Sauce
1/4 teaspoon ground red pepper (cayenne)
- Reserving 1/2 cup liquid, drain black-eyed peas.
- Cook bacon in Dutch oven or large saucepan over medium heat 5 minutes, or until crisp. Add onion and celery; sauté 5 minutes, or until onion is soft.
- Gently stir in black-eyed peas and reserved liquid, soy sauce, red pepper and 1/4 cup water; bring to boil. Reduce heat and simmer 1 minute.
- Serve over warm cornbread.