Conjuring the Spirits Through Good Food: Hoppin’ John


RECIPE BY: DENISE ALVARADO, The Voodoo Hoodoo Spellbook


Marie Laveaux is best known as the Voodoo Queen of New Orleans, as well as a humanitarian, healer and beautician. Legend tells us that one of her favorite dishes was Hoppin’ John. Should you ever call upon her for assistance ot visit her tomb to ask for a wish, you may want to make a dish of Hoppin’ John to take to her as an offering. She would surely smile upon you if you do.

  • 1 lb. Black-Eyed Peas
  • 8 slices Bacon, cut into fourths
  • 1 1/2 cups Onions, finely chopped
  • 1 cup celery, finely chopped
  • ½cup bell pepper finely chopped
  • 2 1/2 quarts water
  • 2 cloves Garlic, minced
  • 1/8 teaspoon Thyme
  • 1 Bay Leaf
  • 1/8 teaspoon Rosemary
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 2 cups raw Rice

Soak black-eyed peas overnight in water. Fry bacon in a heavy skillet until crisp. Add 1 1/2 cups onions, and cook until the onions are transparent. Add 2 1/2 quarts water, bring to boil. Add garlic cloves, thyme, bay leaf, rosemary, salt, and pepper. Drain peas and add the boiling mixture. Barely simmer mixture, partially covered, for 1 1/2 hour. Add 2 cups raw rice. Serve with crisp French bread. Enjoy!


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