Recipes Included On This Page Traditional Hoppin' John Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Traditional Hoppin' John Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : FareShare Gazette December 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound dried black-eyed peas, or cowpeas 1 can Tomato sauce 6 ounces salt pork, diced -- (6 to 8) 1 cup chopped onion 2 garlic cloves, minced 1/2 pound cooked ham, cubed 1 ham bone or large ham hock black pepper, to taste 1/4 teaspoon crushed red pepper flakes 1 dash Tabasco sauce Pick over peas; rinse. Cover peas with cold water; bring to a boil, boil 1 minute, remove and cover pan. Let peas stand for 1 hour. Saute salt pork until golden brown; add onion and garlic, saute until onion is tender. Add the salt pork and onion mixture to the peas, along with the ham, ham bone or hock, tomatoes and seasonings, adding enough water to cover. Bring to a simmer, cover and simmer gently until peas are tender but not mushed, 1 to 2 hours. Remove ham from bone, chop and return to peas. Taste for seasoning and adjust. Drain and reserve liquid. Measure out 2 1/2 cups,adding water if necessary. Bring to a boil and add rice. Cook until rice is almost done. Add back peas and finish cooking rice. Some people keep rice separate and serve a mound of rice with peas surrounding it. Serve with Collard Greens and Cornbread. Diced smoked sausage can be used instead of salt pork. Serves 6 to 8. David's notes: Hoppin' John is a rich bean dish made of black-eyed peas simmered with spicy sausages, ham hocks, or fat pork, rice and tomato sauce. This African-American dish is traditionally a high point of New Year's Day, when a shiny dime is often buried among the black-eyed peas before serving. Whoever gets the coin in his or her portion is assured good luck throughout the year. For maximum good luck in the new year, the first thing that should be eaten on New year's Day is Hoppin' John. At the stroke of midnight on New Year's Eve, many southern families toast each other with Champagne and a bowl of Hoppin' John. If it is served with collard greens you might or might not, get rich during the coming year. The dish goes back at least as far as 1841, when, according to tradition, it was hawked in the streets of Charleston, South Carolina by a crippled black man who was known as Hoppin' John. Contributed to the FareShare Gazette Recipe Challenge by David; 10 December 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 22 Calories; trace Fat (3.9% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 248mg Sodium. Exchanges: 1 Vegetable.

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