What are your black-eyed pea recipes?? This is what we do, thanks to Cyndi - Hoppin' John Salad

P

patbastrop

Well-known member
From: Cyndi

REC.: Hoppin' John Salad

We're having this New Year's Day.

2 c. cooked black-eyed peas

3 c. cooked long grain rice

1/2 c. chopped purple onion

1/4 c. chopped celery

1 jalapeno pepper, seeded and minced

1/4 c. loosely packed fresh parsley

1/4 c. loosely packed fresh mint

1 clove garlic

1/2 tsp. salt

3 T. fresh lemon juice

1/4 c. olive oil

1/4 tsp. ground pepper

Combine first 5 ingredients in a large bowl.

Place herbs and garlic on a cutting board;

sprinkle with salt and finely chop. Sprinkle

this over rice mixture, stir gently.

Combine remaining ingredients, stir into

rice mixture. Makes 6 c. (From Southern

Living Annual Recipes, March 96)

 
Black-Eyed Peas adapted from Joy of Cooking

This year I'm using smoked pork hock. I made this, without the onions, to use with the Roast Loin of Pork with Black-Eyed Peas, Plum Tomatoes and Rosemary.

Hopping John (Black-Eyed Peas)

Recipe By :Joy of Cooking and Me
Serving Size : 12 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method

1 1/4 cups dried black-eyed peas -- soaked overnight
4 cups water
1 1/2 cups onions -- chopped
1/2 teaspoon pepper
1/4 teaspoon crushed red pepper
1 large clove garlic -- minced
1 bay leaf
1 teaspoon dried sage
1 tablespoon fresh thyme
1 1/2 teaspoons dried oregano
8 ounces salt pork -- coarsely chopped

Bring to a boil in a large covered saucepan the soaked and drained black-eyed peas and 4 cups of water.

After boiling 2 minutes, remove pan from heat and let stand 1 hour.

Add onions, pepper, red pepper, garlic, bay leaf, sage, thyme and oregano.

After bringing to a boil, cover and simmer 1 hour, stirring occasionally.

Stir in salt pork.

Simmer another hour, uncovered, stirring frequently, Remove the salt pork and the bay leaf. Slightly mash the pea mixture.

Season to taste.

For "Hoppin John" serve with boiled rice.

 
Here's the one I'm using . . .

Hoppin' John

2 Tbsp OLIVE OIL
4 oz TASSO, small diced or 1 lb link ANDOUILLE
1 large ONION, chopped
1 rib CELERY, chopped
2 medium CARROTS, diced
2 Tbsp minced GARLIC
2 BAY LEAVES
2 (8 oz) SMOKED HAM HOCKS
1 tsp SALT
1 tsp PEPPER
¼ tsp SUGAR
1 Tbsp chopped FRESH THYME or ½ tsp dried
1 tsp RED PEPPER FLAKES

1 (16 oz) package DRIED BLACK-EYED PEAS
2 quarts CHICKEN BROTH

In a 1 gallon stock pot, heat the olive oil. When the oil is hot, render the Tasso for 2 or 3 minutes.

Add the onions, celery, carrots and continue sauteéing for 2 minutes.

Stir in the garlic, bay leaves and ham hocks. Season with sugar, salt, black pepper, fresh thyme and red pepper. Add the black-eyed peas and chicken stock. Bring the liquid up to a boil, cover and reduce to a simmer. Simmer the peas for about 45 minutes to 1 hour, or until the peas are tender.

Remove the ham hocks from the pot and remove the meat. Add the meat back to the peas and adjust the seasoning as necessary.

 
Using fresh black-eyed peas:

Saute a large onion (diced) in 1/4 pound of bacon (diced) until very soft in an 8" frying pan.

Add fresh peas (about 1 1/2 C to 2 cups) and then add enough water to cover them. Simmer gently until peas are soft...anywhere from 20 minutes to 40 minutes.

Season highly with pepper.

Serve with sweet corn bread and greens.

 
here's 3 hoppin' johns (or is it john hoppin's)

Hoppin' John Variations
REC: Hoppin' John
Posted by: joyce in upstate NY at 10:02 am on Dec 30, 2006

REC: Hoppin' John
New Year's Tradition to bring you good luck.

6 cups stock from ham bone
2 Tbs sherry
1 tsp salt
20 oz fresh black eyed peas (can use dried, soaked over night)
2 cups uncooked long grained rice
1 lb salt pork with meat cut into 1/2 inch pieces
1 med. onion finely chopped
1 yellow bell pepper finely chopped

Simmer peas in water with 1/4 salt pork, salt and sherry for 30 minutes. In a separate pan, sautè remaining pork until fat is rendered.
Add onions and pepper to pork and saute until clear. Add rice and sautéed pork and veggies to peas. Simmer 30 minutes. This makes a lot, but it reheats very well.

This has been in my recipe box and I am sorry, but I do not know who posted it originally.
***************************************

#2
Serving Size : 6

2 cups dried black-eyed peas
6 cups water
3/4 cup onion -- chopped
1/4 cup celery-- chopped
2 pounds ham hocks
1 cup brown rice -- uncooked
1/4 tsp pepper

Soak peas in the 6 cups of water overnight.
Transfer soaked peas and soaking liquid to a large pot and add onions, celery, and ham hocks. Cover and cook over medium heat until peas are tender but still whole, about 45 minutes. Add rice and pepper, cover, and simmer for about 1 hour, or until rice is tender.
Remove meat from ham hocks and discard bones and fat. Mix meat into peas and rice. Serve hot.

***************************************

Hoppin' John with Andouille sausage

This was originally posted by Steve2 LA on Gail's with his notes: thanks Steve;)

HOPPIN' JOHN (my variation on a theme from Mr. Prudhomme)

1 Tbsp Salt
1 Tbsp Paprika
2-1/2 tsp Black Pepper
1-1/2 tsp Garlic Powder
1 tsp each: Onion Powder, White Pepper,
Dried Sweet Basil, Dried Thyme

5 slices Bacon, cut into small dice
3 cups chopped Onions
2 cups chopped Green Pepper
1-1/2 cups chopped Celery
3 Bay Leaves
1 lb dried Black-Eyed Peas, rinsed & cleaned
11 cups Chicken Stock
1 tsp minced Garlic
1 lb Andouille Sausage, cut into 1/2" slices
2 cups uncooked White Rice

In a small bowl, combine the first 8 ingredients and set aside.

Cook the bacon in a heavy 5-quart pot over high heat until bacon starts to brown, about
6 minutes. Stir in 2 cups of the onions, 1 cup of the bell peppers, 1 cups of celery, 2
Tbsp plus 1 tsp of the seasoning mix, the bay leaves and 1/2 the black-eyed peas.
Cover and cook, uncovering the pot once or twice to stir, about 10 minutes.

Stir in 2 cups of the chicken stock and the garlic and scrape up any crust that's formed
on the bottom of the pot. Bring to a boil and cook, stirring occasionally, about 20
minutes.

Add 1 cup more stock and scrape the bottom of the pot clean. Add the sausage, 6 cups stock, the remaining 1 cup of onions, 1 cup bell peppers, 1/2 cup celery, the remaining black-eyed peas, and the remaining seasoning mix. Cover and bring to a boil then, reduce the heat to low and simmer, covered,
until the peas are tender and creamy, about 1-1/4 hours.

Then, stir in the rice and the remaining 2 cups of stock, turn up the heat to high and bring to a boil. Cover the pot, place in a preheated 350 oven and bake 15 minutes.
Serve with cornbread.

(Note: This dish, served along with fried cabbage and cornbread, will satisfy all your New Year's day food-superstition-requirements. At least that's what my Southern Belle, child-bride says and who am
I to argue?)

 
Black Eyed Peas, Ham Hocks, Hot Links & Rice...I got the recipe from the link.

I use 2 lbs of frozen field peas with snaps and andouille or Emeril's spicy sausage for this recipe.

* Exported for MasterCook 4 by Living Cookbook *

Black Eyed Peas, Ham Hocks, Hot Links & Rice

Recipe By :
Serving Size : 0 Preparation Time: 0:00
Categories : Beans Ham
Rice Sausage
Sausage


Amount Measure Ingredient -- Preparation Method

2 smoked ham hocks
1 Tbs olive oil
1 large onion, chopped
1 rib celery, diced
4 cloves garlic, minced
1 bay leaves
3 cans chicken or beef broth plus enough water
-- to insure peas are well covered
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp crushed red pepper flakes
1 lb dried black-eyed peas, rinsed and
picked over or 2 to 3 packages of frozen
black-eyed peas (my preference, easier
-- and the taste is every bit as good)
1 pkg Hillshire's Hot Links, cut into 1-inch slices
2 cups uncooked long grain rice
2 tsp unsalted butter

1. If using dried peas, in a large saucepan, bring the peas and water to
cover to a boil over high heat. Boil for 2 minutes. Remove the pan from the
heat, cover tightly, and let stand for 1 hour. (Or in a large bowl, combine
the peas with enough cold water to cover by about 3 inches, and let stand
overnight at room temperature). Drain well.

2. In a 5-quart Dutch oven, brown the ham hocks in the tablespoon of olive
oil.

3. Add the chopped onions and the celery. Cook until soft. Add the minced
garlic, bay leaves and the broth.

4. Add the salt, pepper and red pepper flakes. Lower heat to medium low and
cook until ham hocks are done and very tender, about 1 hour. Cook longer in
necessary.

5. Remove ham hocks and cut up into small pieces. Set aside.

6. Now add the black-eyed peas. Add more water so that peas are well
covered. Bring to boil and skim top if necessary. Lower heat to a simmering
level.

7. Add the ham hocks and the hot links to the pot of peas. Adjust seasonings
and cover to simmer slowly until peas are tender.

8. In a saucepan large enough to cook 2 cups of rice, bring 3 1/2 cups of
water to boil. Add 1/2 teaspoon salt and 2 teaspoons of unsalted butter.

9. When water is boiling, add the 2 cups of rinsed rice, stir and cover.
Lower heat to simmer-low and cook for about 20 to 22 minutes. Don't lift lid
until after the cooking time has ended.

10. Serve and enjoy.http://www.tonidunlap.com/peas.htm

 
I used to grow them when I had acerage, Where does one get

fresh blackeyed peas? I can't grow them anymore.

 
They usually have them in the produce departments

in trays fresh around the holidays and I think that is about the only time I see them in the stores. I get fresh ones from the farmers in the summer and freeze them. We never did dried peas and beans when I was a kid. That was something new to me as I grew up and moved away. But you can buy frozen ones that to me are better than canned. They are actually pretty good.

 
Thanks for posting this, Steve -- I wanted a soup instead of a salad, so I used your recipe, except

I didn't have andouille, so I used jalapeno kielbasa. Didn't have ham hocks, so I used boiled ham. Didn't have carrots, so I left them out. I had made stock from the carcass of our smoked turkey and used that in place of the chicken stock. Served it over jasmine rice, it was DELISH. I generally don't like black-eyed peas, but it is mandatory to cook them Jan 1, so I am indebted to you!

And there is some for tomorrow, too!

Interesting note: "These "good luck" traditions date back to the U.S. Civil War. Union troops, especially in areas targeted by General William Tecumseh Sherman, would typically strip the countryside of all stored food, crops, and livestock and destroy whatever they couldn't carry away. At that time, Northerners considered "field peas" and corn suitable only for animal fodder, and as a result didn't steal or destroy these humble foods. Many Southerners survived as a result of this mistake."(1)

^ Melissa Johnson. "Black-eyed pea tradition dates back to 1800s". The Seguin Gazette-Enterprise. Retrieved on 2007-13-07.

 
well done Pat! this was my first year of making these---not a family tradition. history 101 was

very informative. thanks.

 
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