Hoppin' John

Thanks to: WWS

Note: Quoting has been edited in this post.

From:         WWS <wschmidt@tyler.net>
Subject:      Hoppin John!  (was Re: How are you spending Y2K Eve?
Date:         1999/12/29
Message-ID:   <386A3CCD.4FCDB8B1@tyler.net>#1/1
Organization: Cyberia
Newsgroups:   alt.fan.tom-servo

Lori wrote:
> This reminds me, I used to date a guy who's mom made venison stew every
> New Years.  (Yes, I dated a redneck!  Mr. Hole, if you're reading this,
> I don't want to hear any wisecracks or see this crossposted into
> alt.fan.mrclean, do you hear?)

I thought everyone knew you were supposed to cook a big pot of Black-eyed
Peas for New Years eve, known in the South as Hoppin' John.

This is done for luck as well as Good Fortune in the New Year.

There's several old recipes around since this is a very old and traditional
dish.  One that I think is easiest to make doesn't have meat, but does have
chicken broth in it, but there's also one with Hamhocks in it for Sloppy Joe 
and all other Meat Kings out there.

Here's the first recipe:

                     *  Exported from  MasterCook  *

                               Hoppin John

Recipe By     : Austin American Statesman
Serving Size  : 16   Preparation Time :0:00
Categories    : Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         dried black-eyed peas
   1      large         onion, peeled and finely chopped
   2      tablespoons   oil
   1      teaspoon      garlic salt
   1      teaspoon      oregano
   5      cups          chicken stock
   8      cups          hot cooked rice

Soak peas overnight with water to cover by 2 inches.  Drain peas and set
aside.  In large Dutch oven, saute onion in oil until transparent; add peas,
seasonings and chicken stock.  Cover and cook slowly until peas are tender,
about 30-40 minutes.  If made ahead, cover and reheat.  For each serving,
serve 1/2 cup of peas over 1/2 cup rice.

                   - - - - - - - - - - - - - - - - - - 

And here's the one that's a little meatier:

Hip Hoppin' John
One-Pot Sunday Suppers - Pat Dailey

     1 pound dried black-eyed peas 
     2 ham hocks, smoked 
     2 medium onions 
     3 cloves garlic, large 
     2 bay leaves 
     1 cup converted long-grain white rice 
     1 (10oz) can diced tomatoes with chiles, juices reserved 
     1 large red bell pepper, finely diced 
     3 ribs celery, diced 
     1 jalapeno or serrano pepper, minced 
     2 teaspoons Creole seasoning 
     3/4 teaspoon dried thyme leaves 
     3/4 teaspoon ground cumin 
     3/4 teaspoon salt 
     3 scallions, sliced 
     hot red pepper sauce 

In a large pot, combine the black-eyed peas, ham hocks, and 6 cups water. 
Cut 1 onion in half and add it to the pot along with the garlic and bay 
leaves. Bring to a boil, reduce the heat to medium-low, and simmer gently 
until the beans are tender but not mushy, 2 to 2 1/2 hours. Remove the hocks, 
cut off the meat in large shreds, and set the meat aside. Drain the peas and 
set aside. Remove and discard the bay leaves, onion and garlic.

Add 2 1/2 cups of water to the pot and bring to a boil. Add the rice, cover, 
and simmer until the rice is almost tender, 12 minutes. 

Mince the remaining onion. Add to the rice along with the peas, tomatoes, and 
their juices, bell pepper, celery, jalapeno pepper, Creole seasoning, thyme, 
cumin, and salt. Cook until the rice is tender, 5 to 7 minutes. Stir in the 
sliced scallions and meat from the ham hocks. Pass the hot sauce. 


There, I decided what to do on New Years eve - I'm gonna stay home and
cook a big pot of Hoppin' John!


"Psychics Travel to Meet Bastard Child of Alien Monarch."  
There's a modern headline for you this holiday season.
- morpheus@newsguy.com

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