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Hoppin John


Allen

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For the last decade, I have been serving them as a cold salad instead of a hot dish.  Rounds out the meal so well.

Ingredients

1 large tomato, diced

1/2 medium red onion, finely chopped

1 small red bell pepper, finely chopped

1 jalapeno, finely chopped

2 tablespoons chopped green onions

2 tablespoons chopped fresh parsley leaves

1/4 cup unseasoned rice wine vinegar

1/4 cup canola oil

1/2 teaspoon sugar

Salt and freshly ground black pepper

1 pound dried peas, soaked, and cooked with a hock or smoked turkey wing  

 
  1. Toss all together with the black-eyed peas and let marinate for at up to 8 hours in the refrigerator before serving.

 

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