Hoppin John for New Years

By cindygwest

Ingredients

• 1 pound black-eyed peas, picked well
• 2 medium carrots, peeled and left whole
• 4 ounces country ham, diced
• 1 cup Spanish onion, diced
• 3 to 4 sprigs thyme
• 1/2 cup celery, diced
• Salt
• 2 cups Carolina Gold rice, rinsed until the water runs clear
• 3 cups hot water
• Grated cheddar cheese (we use Grafton cheddar)
• Finely chopped green onions

Preparation

Step 1

Soak the peas in cold water for six hours.
2. Drain the peas and put them in a large pot with the ham, onion, thyme and celery. Cover with cold water and bring to a simmer. Cover the pot with a lid and cook for one hour, stirring occasionally. Remove from heat, remove the thyme sprigs and add salt to taste.
3. Combine the Carolina Gold rice, hot water and salt in a pot and bring to a boil. Reduce the heat to the lowest setting and cover the pot. Cook for 20 minutes and do not open the lid. Remove the pot from the heat and leave uncovered for 10 minutes. Remove the lid and stir to fluff. Don’t overstir.
4. Hoppin’ John is best served in a bowl. Layer in the rice first, followed by the bean mixture. Drizzle some of the bean liquid on top, but not too much as you don’t want the dish to be soupy. Sprinkle with cheese and onion then serve.
5. Braised collard greens are traditionally served alongside Hoppin’ John and taste great eaten together.