Southern’s Hoppin John

You may not know, but in the South one eats black eyed peas on New Years Day for good luck! So this year I wanted to try a new hoppin’ john recipe, and I loved the one from our local (kick ass) hot chicken joint– Southern. Luckily Feast magazine posted the recipe from the chef, Rick Lewis! This recipe makes A LOT of peas, but it freezes well and is OH SO delicious. Hint: Tom me, sourcing really good/spicy andouille makes all the difference.

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Serves | 10 to 15 |

Rice

  • 4 cups chicken stock
  • 2 Tbsp butter
  • 3 bay leaves
  • sea salt and freshly ground black pepper, to taste
  • 2 cups Carolina Gold rice [or whatever rice you have–I just made my rice without the frills]

 

Black-Eyed Peas

  • 1 Tbsp butter
  • 1 Tbsp olive oil
  • 1 smoked ham hock, 1 pork shank, ½-lb bacon or ½-lb andouille sausage
  • ½ cup diced onion
  • ½ cup diced bell pepper
  • ¼ cup diced celery
  • 2 Tbsp minced garlic
  • ½ cup diced San Marzano canned tomatoes
  • 1 lb dry black-eyed peas, soaked overnight and drained
  • 1 quart chicken or pork stock
  • 2 bay leaves
  • sea salt
  • freshly ground black pepper, to taste
  • ground cayenne pepper, to taste
  • ½ cup equal parts chopped parsley, thyme, rosemary and basil
  • ¼ cup thinly sliced green onions
  • hot sauce, to taste
  • Worcestershire sauce, to taste

| Preparation – Rice | In a large pot with a lid over high heat, bring stock, butter and bay leaves to a boil, and season with salt and pepper. Stir in rice, reduce heat to medium, cover with lid and cook rice until steamed and all liquid has evaporated, 10 to 15 minutes. Set aside, and keep warm until ready to serve.

| Preparation – Black-Eyed Peas |

  1. In a saucepan over medium-high heat, melt butter and add oil.
  2. Add smoked pork (or pork shank, bacon or sausage), and brown, 5 minutes.
  3. Add vegetables, garlic and tomatoes, and cook until tender, 5 minutes.
  4. Add black-eyed peas, stock and bay leaves, and bring to a simmer.
  5. Add salt, pepper and cayenne pepper, and cook peas until tender, 45 minutes to 1 hour.
  6. Once tender, add chopped herbs, green onions, hot sauce and Worcestershire sauce. Serve black-eyed peas over steamed rice.
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