Need a Hoppin' John recipe to ring in the New Year prosperously? Look no further.
Hoppin' John from "The Lee Bros. Southern Cookbook"
For 6 people
TIME: 4 hours to soak peas, 1 1/2 hours to cook
1 cup dried black-eyed peas or field peas
2 tablespoons olive oil
1 smoked hog jowl (or 1/4 pound slab bacon or 4 slices thick-cut bacon)
1 medium yellow onion, coarsely chopped
6 cups Rich Pork Broth
H teaspoon freshly ground black pepper
1 teaspoon crushed red pepper flakes
1 teaspoon salt
One 14-ounce can crushed Italian tomatoes
1 1/2 cups long-grain rice
• Wash the peas in a strainer, place them in a medium bowl, and soak for 4 hours in fresh water to cover.
• Heat the olive oil in a 4-quart pot over medium-high heat and brown the hog jowl on both sides, about 5 minutes. (If using bacon, omit the olive oil and simply render the fat in the pot for 5minutes.) Add the onion and cook until softened, about 5 minutes. Add the broth, black pepper, red pepper and salt and bring to a boil.
• Let the broth boil vigorously for 10 minutes, then add the drained peas. Boil gently over medium-high heat, uncovered, until the peas are tender but still have some bite, about 25 minutes for black-eyed peas, 30 minutes for field peas. Add the tomatoes and the rice to the pot, cover, reduce the heat to low, and simmer vigorously for 20 minutes, until most of the broth has been absorbed but the rice and peas are still very moist.
• Remove the pot from the heat and allow the hoppin’ John to steam, covered, until all the liquid has been absorbed, about 5 minutes. Remove the hog jowl and pull off any meat.
• Fluff the hoppin’ John with a fork. Transfer to a serving dish, sprinkle the shredded hog jowl over the top, and serve.