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Hoppin' John... Happy New Year

hossmosshossmoss Posts: 1,332 Officer
Thought I'd post this up once again, and wish a Happy New Year for the old timers that still visit here occasionally.

Please feel free to enjoy my recipe for

HOPPIN’ JOHN - Rinse and pick over a 1 lb bag of black-eyes, soak overnight (or use canned, unseasond and/or low salt if you can get them). Drain but save the soak water for later. In your Dutch oven, heat enough chopped bacon to render 2 Tb of fat (or use olive oil). Sear a big smoked ham hock on all sides for a few minutes, then add 1 cup of chopped onion, 1/2 cup of chopped celery, 1/2 cup chopped green pepper and a Tb of chopped garlic. Sautee together for about 5 minutes then add the drained black-eyes, a qt of chicken stock, 1 bay leaf, a scant tsp of dried thyme, salt and pepper to your taste, and a half tsp of red pepper flakes (or more if you like.) Bring to a boil then simmer for 1 1/2 hours or until the beans are nice and tender. You may need to add some of the soak water or more stock during this stage. Keep the peas just covered in liquid. About five minutes before serving, stir up the peas roughly so some get mashed in the pot so it gets kind of thick. (Thin, watery black-eyes just ain’t right!) Don’t forget, it will set up and thicken some more as it cools off. Taste and adjust for salt and pepper. A few splashes of your favorite cayenne hot sauce is good to add here or at the table. I like Frank’s or Crystal. Garnish with some chopped green onion tops. Serve over cooked white rice. And you have to eat collard greens, cornbread and ham. Mmmmmmmm…… Good Luck and money all year long!


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2012 Cape Horn 31T with twin Yamaha F300s

Replies

  • Grady-ladyGrady-lady east of the river, west of the woodsPosts: 5,282 Admiral
    hossmoss wrote: »
    Thought I'd post this up once again, and wish a Happy New Year for the old timers that still visit here occasionally.

    Please feel free to enjoy my recipe for

    HOPPIN’ JOHN - Rinse and pick over a 1 lb bag of black-eyes, soak overnight (or use canned, unseasond and/or low salt if you can get them). Drain but save the soak water for later. In your Dutch oven, heat enough chopped bacon to render 2 Tb of fat (or use olive oil). Sear a big smoked ham hock on all sides for a few minutes, then add 1 cup of chopped onion, 1/2 cup of chopped celery, 1/2 cup chopped green pepper and a Tb of chopped garlic. Sautee together for about 5 minutes then add the drained black-eyes, a qt of chicken stock, 1 bay leaf, a scant tsp of dried thyme, salt and pepper to your taste, and a half tsp of red pepper flakes (or more if you like.) Bring to a boil then simmer for 1 1/2 hours or until the beans are nice and tender. You may need to add some of the soak water or more stock during this stage. Keep the peas just covered in liquid. About five minutes before serving, stir up the peas roughly so some get mashed in the pot so it gets kind of thick. (Thin, watery black-eyes just ain’t right!) Don’t forget, it will set up and thicken some more as it cools off. Taste and adjust for salt and pepper. A few splashes of your favorite cayenne hot sauce is good to add here or at the table. I like Frank’s or Crystal. Garnish with some chopped green onion tops. Serve over cooked white rice. And you have to eat collard greens, cornbread and ham. Mmmmmmmm…… Good Luck and money all year long!

    A Happy and Prosperous New Year to you too, hossmoss. Happy cookin'.

    Thanks for the recipe. I agree - thin, watery black eyes ain't right!
    I find my peace out on the sand...Beside the sea, not beyond or behind. R.A. Britt

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