Hoppin' John

Southern custom says that eating black-eyed peas on New Year’s Day will bring you good luck in the coming year.  I don’t know how much luck they bring, but why take any chances?  Besides, they taste so good!

Servings: 6-8

Time:  soak: 8-24 hours, prep:  10 minutes, cook: 1-2 hours
Hardware:  A cutting board and knives, measuring cups, a large soup pot with a lid, and a wooden spoon

• 1 pound bag of black-eyed peas, soaked and drained
• 1 tablespoon of olive oil
• 8 oz of cooked ham
• 1 large onion (1 cup)
• 1 small bell pepper (½ cup)
• 1 stalk of celery (½ cup)
• 3 cloves of garlic
• Salt and pepper to taste
• 1 quart of liquid (chicken stock and/or water)

3 cups of hot, cooked white rice

Cornbread

Garnish:  Diced green onions and hot sauce

 

Good Luck & Happy New Year!

 

1. Pick over the black-eyed peas and place them in a large soup pot.  Cover them in cold water, place a lid on the pot, and soak them for at least 8 hours or over night.  Drain the peas and discard the soak water.
2. Wash the onion, celery, and garlic and dice them, the smaller the better. 
3. Remove the seeds and white ribs from the bell pepper. Dice it.
4. Set the veggies to the side.
5. Dice the ham.
6. Heat the olive oil in the soup pot on medium high.
7. Add the ham to the soup pot and allow it to sear, stirring often, for 2- 4 minutes.
8. Add the onion, garlic, celery, and pepper to the soup pot.  Turn the heat down to medium.
9. Stir occasionally and allow the veggies to cook for 4-5 minutes.  They should be bubbling, but not browning. 
10. Stir in the peas and the liquid and bring to a boil.
11. Turn the peas to low. Simmer the peas, uncovered, for 1-2 hours or until they are tender.  Stir them just enough to make sure the peas aren’t sticking otherwise they will break up. You may need to add more liquid while cooking.
12. S&P to taste

Serve over rice with a slice of cornbread.   Garnish with chopped green onions.   Offer hot sauce to your guests.