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Hoppin' John

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By Cheri Sicard

Posted July 23rd, 2007

FabulousFoods.com Recommends: The All-New Ultimate Southern Living Cookbook (Southern Living (Hardcover Oxmoor)), by , (2006, Oxmoor House)

The All-New Ultimate Southern Living Cookbook (Southern Living (Hardcover Oxmoor))

Servings:	8
Author Notes:	Hoppin' John is a traditional favorite dish to serve on New Year's Eve in the South as black eyed peas eaten at this time are thought to bring luck. Several theories exist as the origin of the unusual name for this recipe. The most likely is that it was named after a children's game, which involved hopping around the table for luck before eating on New Year's Eve. Cooking black eyed peas at a low simmer instead of a boil will keep the skins from bursting and give the dish a better appearance. Add salt after cooking is complete to prevent the beans from becoming tough.
Ingredients:	1 pound dried black eyed peas 1/2 pound salt pork, cubed 1/2 pound cooked ham, cubed 1 large onion, chopped 3 garlic cloves, minced 1 ham bone 1/4 teaspoon (more to taste) crushed red pepper black pepper to taste 3 cups cooked rice
Instructions:	Rinse peas and pick over, removing any small stones or foreign particles. Cover with cold water in a large pot, bring to a boil for a minute, remove from heat cover and let sit for one hour. In a large skillet, saute the salt pork to render fat, add onion and garlic and cook until onion is soft, about 5-6 minutes. Add the onion mixture along with the ham bone and seasonings to the pot with the peas. Add enough water to cover the ingredients and bring to a simmer. Cover and cook for about 1- 1 1/2 hours or until black eyes peas are tender but not mushy. Season with salt and pepper to taste. Serve over hot cooked rice.