Monday, November 14, 2011

Treebeards' Hoppin' John

Hoppin’ John is a spicy black-eyed pea dish with a true, down-home goodness.

½ pound dried black-eyed peas
5 cups water
1½ teaspoons vegetable oil
½ cup chopped celery
½ cup chopped onion
¼ cup chopped carrot
½ clove garlic, minced
¼ teaspoon black pepper
¼ teaspoon cayenne pepper
¼ teaspoon salt
1 bay leaf
1¼ cups chicken broth
6 ounces cooked ham, chopped
2 tablespoons chopped
green onions (including tops)

Wash dried peas in cold running water and drain. In a 4-quart saucepan add 5 cups cold water and peas. Soak overnight. Do not drain.

In a skillet or a saucepan, heat oil and cook celery, onion, carrot and garlic.

Meanwhile, bring black-eyed peas to a boil. Reduce heat and simmer 20 minutes.

Add cooked vegetables, black pepper, cayenne pepper, salt and bay leaf. Stir in chicken broth and ham. Cover and simmer 11/2 hours or until black-eyed peas are tender.

Sprinkle with chopped green onions before serving.

Serve over hot rice.

Serves 6.

A little trivia:
Most food historians agree that Hoppin’ John is an American dish with African/French/Caribbean roots. There are many legends that explain how Hoppin’ John got its name. It is traditionally a high point of New Year’s Day and often served with greens to ensure good luck and fortune throughout the year.

Source: Treebeards Cookbook

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