Black-Eyed Peas (Hoppin' John)
It;s considered good luck to eat black-eyed peas on New Year's Day in the South, with cornbread and collards, but it's just as good any day of the winder when you want something to warm you up. Black-eyed peas cook in about 30 minutes, and don't need to pre-soak, although an overnight soaking will increase their digestibility. For a variation that makes great leftovers, increase the amount of black-eyed peas and cook rice on the side.
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Ingredients
Instructions
Cube or slice the bacon. Heat olive oil in a large, heavy- bottomed pot and lightly brown bacon, about 5 minutes. Dice onion, add to the bacon in the pot and cook another 5 minutes. Rince black-eyed peas and add to the pot along with water and bay leaf. Bring the mixture to a boil and cook, covered, at a simmer until black-eyed peas are tender but not mushy (about 1 hour) and about 2 cups of liquid remain. Add chopped bell pepper, long-grain white rice, and salt and pepper to taste. Cooke, covered for 20 minutes, at lowest temperature. Remove lid and check for seasonings. Serve warm with skillet cornbread and braised greens.
Brown Rice Variation: Use 2 cups of black-eyed peas and omit the white rice (you may need to add a little more water). Serve with cooked brown rice or cornbread on the side. Leftovers reheat well.
*For increased nutrition, soak black-eyed peas overnight, or 8-24 hors: Soak 1 cup black-eyed peas in 3 cups water, or enough to cover. Rinse black-eyed pease before proceeding with recipe.