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Hoppin' John

Served on New Years Day
Print Recipe
Course Main Course
Cuisine American
Servings 11 people

Ingredients
  

  • 1 pound dried black eye peas
  • 1 package andouille sausage 140z
  • 4 cups chicken broth low salt
  • 2 cups chopped Onion
  • 2 cups chopped Celery
  • 1 Tbsp Apple Cider Vinegar
  • salt and pepper to tast

Instructions
 

  • place the black eye peas in a bowl and stand in water for 24 hours at room temperature
  • drain the peas , rinse and drain again.
  • combine the drained peas, sausage, celery and onion in a 6 quart slow cooker.
  • Cook for 3 hours
  • finish with cider vinegar
  • serve with Collard greens, rice and corn bread.