If using dried black-eyed peas, reserve the stock once you have cooked them.
Saute the onions & garlic in the vegetable oil, until golden, about 10 minutes.
Add the allspice, cayenne & tamari. Stir this mixture into the cooked peas with enough of the reserved stock to make it juicy.
Simmer gently for about 20 minutes to allow the flavours to marry. Stir often.
To serve, spoon the black-eyed peas over cooked rice, top with the chopped tomatoes, scallions & parsley.
Originally Submitted
10/20/2006
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