Good Ol' Hoppin' John

• Gluten free

• Meat

  • 1 Turkey leg or thigh, smoked

• Produce

  • 1 cup Black-eyed peas, dried
  • 1/2 cup Green bell peppers
  • 1 Squeeze Lemon, Fresh
  • 1 Onion
  • 1 tbsp Parsley
  • 1 1/2 cups Tomatoes

• Canned Goods

  • 6 cups Chicken broth

• Condiments

  • 1 Hot sauce

• Pasta & Grains

  • 1 cup Basmati rice

• Baking & Spices

  • 1 Salt and pepper
  • 1 tbsp Spike seasoning

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on pccnaturalmarkets.com

Description

Directions

• Rinse peas. Cover with 8 cups water in a large pot and bring to a rapid boil for 2 minutes; remove from the heat. Cover and let stand for 1 hour. Or, cover with 8 cups water in a large pot and let stand overnight or at least 6 hours. Drain peas and rinse.
• In a large soup pot, heat oil over medium heat and cook onions until tender, 3 to 4 minutes. Add peas, broth, Spike and smoked turkey. Bring the mixture back to a simmer and cook for 1 to 2 hours, until peas are very tender.
• Remove turkey from the pot and shred the meat, discarding the bone. Stir rice, 1 cup tomatoes and turkey meat back into beans. Cover and simmer for 20 minutes. Turn the heat off and let stand for 5 minutes. Season to taste with salt and pepper. Fluff with a fork.
• Combine 1/2 cup tomatoes, peppers, parsley, lemon juice, and salt and hot sauce, to taste. Serve spooned over beans.