Chef Tee’s Hoppin’ John
Serves 4

  • 1 cup dry, black-eyed peas
  • 5 to 6 cups water
  • 1 chipotle pepper
  • 1 cup onion, diced
  • ½ cup green bell pepper, diced
  • Salt
  • 1 cup long-grain rice, uncooked


  1. Rinse peas, then put them in large saucepan.
  2. Add water, chipotle pepper, onion and green bell pepper; bring to a boil over medium-high heat.
  3. Reduce heat to simmer; cook until beans are tender, but not mushy (about 1 ½ hours).
  4. Add salt to taste after beans are tender, not before.
  5. Add rice; cover and simmer over medium-low heat for about 20 minutes.
  6. Remove from heat; take off cover; fluff with fork and serve immediately.