Hoppin John

Ingredients:

• ½ c dried black eyed peas

• 1½ c Carolina Gold white rice

• 1 can (13.5 oz) coconut milk

• 1 - 1½ c water or chicken broth

• 1 yellow onion, diced

• 3-4 cloves fresh garlic, minced

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp salt

• 1 tsp black pepper

• ½ tsp Cajun seasoning

• ½ tsp Italian seasoning

• 1-2 bay leaves

• Olive oil

• 2 tbsp butter 

Directions:

1. Soak dried black eyed peas for several hours or overnight. For a quicker soak, bring peas and water to a boil for 2 minutes, remove from heat and let soak for 1 hour. Drain and rinse.

2. In a large pot, heat a drizzle of olive oil over medium heat. Add the onion and cook until softened, about 3-4 minutes. Add the fresh garlic and cook for another minute.

3. Add the black eyed peas, coconut milk, water or broth, and all seasonings and bay leaves. Bring to a boil then reduce to a simmer and cook for 45 minutes to 1 hour until the peas are tender.

4. Add the rice and stir to combine. Cover and cook on low heat for about 18-20 minutes until the rice is fully cooked and has absorbed the liquid.

5. Remove bay leaves, add butter and stir until melted. Taste and adjust seasoning if needed. Serve and enjoy.