Hoppin' John
serves 2-4
This is a traditional Hoppin' John recipe adapted from the Lee Brothers' piece in the New York Times on New Year's Day 2003. We increased the ratio of black-eyed peas to rice since we like the peas so much. If you can't find a good bottled pepper vinegar, a few red pepper flakes mixed in with some apple cider vinegar will do the trick.
2 cups dried black-eyed peas
2 teaspoons olive oil
1 ham hock or jowl (or 2 slices thick-cut bacon)
1 medium onion, diced
5 cups water
1 cup long-grain white rice
4 canned whole peeled tomatoes, drained and pureed
pepper vinegar
Tabasco sauce
prep: 10 minutes
total: 5 hours 25 minutes
colander
large bowl
large saucepan
can opener
1. Rinse and drain the dried peas. Cover them with lots of fresh water and soak 4 hours.
2. Drain the beans. Heat the olive oil in a large saucepan. When it's hot, add the hock and brown it on both sides (or cook the bacon until its fat renders), 3-5 minutes. Add the onion and cook until soft, another 3-5 minutes.
3. Add a pinch of salt and lots of fresh ground pepper, and the water. Bring the liquid to a boil. Reduce the heat and simmer 10 minutes.
4. Add the peas and simmer, uncovered, until they're tender, 20-30 minutes. Stir in the rice and tomato puree and cover. Simmer until the rice is tender, another 20-30 minutes.
5. Remove the saucepan from the heat and let the dish sit, covered, until ready to serve. Season to taste with more salt and pepper. Serve with Tabasco or pepper vinegar.
2. Drain the beans. Heat the olive oil in a large saucepan. When it's hot, add the hock and brown it on both sides (or cook the bacon until its fat renders), 3-5 minutes. Add the onion and cook until soft, another 3-5 minutes.
3. Add a pinch of salt and lots of fresh ground pepper, and the water. Bring the liquid to a boil. Reduce the heat and simmer 10 minutes.
4. Add the peas and simmer, uncovered, until they're tender, 20-30 minutes. Stir in the rice and tomato puree and cover. Simmer until the rice is tender, another 20-30 minutes.
5. Remove the saucepan from the heat and let the dish sit, covered, until ready to serve. Season to taste with more salt and pepper. Serve with Tabasco or pepper vinegar.
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