Hoppin' John in a Jar

With a kiddo in athletics, I am always gone during the prime time to cook dinner. Having jars of soups, stews, and casseroles ready to open, heat and serve really helps us eat healthy. One of our favorites is Hoppin' John.

If you are not from the south, then you are wondering, "What is that?" It's a stew made with black-eyed peas. Yum! You can serve it plain, which I often do. I also like to cook sausage to add to it or poach an egg to place on top and serve with cornbread. Yep, I'm from the south!

 
This is a recipe I adapted to work as a canned recipe:

Makes 7 quarts (plus a little), canned

6 cups chopped red bell pepper (about 6 large red bell peppers)
6 cups chopped onion (about 5 large onions)
3 cups chopped celery (about 1 whole bunch)
12 cups black-eyed peas (2 lbs dry soaked overnight will equate to 12 cups)
 9 tsp minced garlic
4 quarts chicken or veggie broth
3 tsp salt
6 tsp black pepper (use less if you don't like spicy food)
6 tsp paprika (use less if you don't like spicy food)
3 tsp basil
3 tsp thyme
9 bay leaves

Splash a few tablespoons of cooking oil in a large stock pot. Saute onion and bell pepper in oil until translucent. Add remaining ingredients.

Heat until just about boiling. Do not "cook" beans completely.

Add to prepared quart jars. Be sure to remove the bay leaves. (I follow Ball Complete Book of Home Preserving instructions.) Can quarts in a pressure canner at 50 minutes with 10 lbs pressure.