Hoppin John

By CarlaKay

A Southern Tradition of Black Eyed Peas and Rice.
Adapted from How to Cook Everything by Mark Bittman

Ingredients

• 1 cup Black eyed peas, washed, picked over, and soaked (I used canned, undrained
• 4 ounces slab bacon or 1 smoked ham hock
• 1 large onion
• 1 4-inch sprig fresh rosemary, 2 sprigs fresh thyme, or 1/2 teaspoon dried rosemary or thyme
• 1/8 teaspoon red pepper flakes (my addition, true tradition)
• salt and freshly ground black pepper
• 1 1/2 cups long grain rice

Preparation

Step 1

Put the peas in a medium pot with the bacon or ham hock, onion, herb, and water to cover by at least 2-inches. Bring to a boil over medium high heat.

Turn heat down to medium and cook, skimming any foam that arises, until the peas are tender, 1 to 1 1/2 hours. Remove the meat and reduce the liquid to about 3 cups; as the liquid is reducing, cut the meat into chunks, removing extremely fatty pieces if you like. Return the meat to the pot.

Taste the cooking liquid and add salt and pepper if needed. Remove the rosemary or thyme sprigs if you used fresh herbs.Stir in the rice and cook, covered, until the rice is done and the liquid is absorbed, 15 to 20 minutes. At this point, you may let this dish sit for 15 to 29 minutes before serving.

Makes 4 to 6 servings



Notes: I had canned black eyed peas and leftover cooked rice. I added the black eyed peas uncooked with the bacon, onion, and thyme sprigs and let them simmer for about 1/2 hour. Then added the cooked rice and red pepper flakes, and about 2 - 3 tablespoons of water and let that simmer about another 20 minutes.