HOPPIN' JOHN STEW

Hoppin' John Stew image

Provided by Carolyn Haas @Linky1

Number Of Ingredients 13

1 cup(s) black eyed peas, sorted and rinsed
1 tablespoon(s) olive oil
1 medium onion, chopped
1/2 medium red or green bell pepper, chopped
1/2 - 1 pound(s) bone-in smoked pork chop (or similar: ham, pork hock, bacon, pork sausage, etc.)
1 can(s) diced tomatoes, with juice - about 14 oz can
4 teaspoon(s) chicken bouillon powder, or 4 cubes, or 1 qt. chicken broth
4 cup(s) water, skip if using chicken broth
3/4-1 cup(s) rice
1 teaspoon(s) chili powder
2-3 cup(s) torn spinach leaves
1 tablespoon(s) red wine vinegar, optional
salt and pepper, to taste

Steps:

Get black eyed peas ready the night before, or by the quick method the day of - see package. Or use frozen or canned black eyed peas - you will need about 2 cups total.
Add oil to soup pot, heat and add onions and peppers. Saute until softened.
Meanwhile, cut as much meat off the smoked port chop or ham bone as possible. Trim off fat. Set aside. If using boneless ham, just cut up.
Add black eyed peas, rice, water or broth, bouillon powder/cubes, chili powder, can of tomatoes to pot. Add pork chop bone, if using meat with a bone.
Bring to boil, reduce heat, simmer until beans are softened. About 1/2 hour.
Remove pork bone, add reserved meat and spinach leaves. Cook until spinach leaves are wilted and meat is warm.
NOTE: If using bacon or sausage as the meat, you can fry it first. Then remove from pot and set aside. Use the bacon or sausage fat to saute the onions and peppers instead of using oil, if desired.