Howdy!

When I was young My Family made sure every year on the First of January
to have Black-eyed Peas for Supper.

I haven't continued the Tradition, but occasionally I will buy a Can
of Black-eyed Peas in another Month.

Happy New Year!!!!!!!!!!!!!!!!!!!


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Ed Vance wrote to All <=-

When I was young My Family made sure every year on the First of January
to have Black-eyed Peas for Supper.

I haven't continued the Tradition, but occasionally I will buy a Can
of Black-eyed Peas in another Month.

Happy New Year!!!!!!!!!!!!!!!!!!!

According to (Southern) tradition black eyed peas are supposed to bring
you luck if you eat them on New Year's Day, and it is traditionally
eaten with collard greens.

I'm not from the south - although some of my ancestors were from North
Carolina and Virginia. It never was a tradition in my family. Still,
it's an OK thing ..... if you like field peas. Typically they are
served as the dish "Hoppin' John" (no idea of the origins of the name).

Hoppin' John is one of those classic Southern dishes that come with as
many versions, stories and flavours as there are cooks. At its core,
however, Hoppin' John is rice, black-eyed peas (or field peas), smoked
pork, and onions.

Here is the version from my favourite food blog "Simply Recipes".

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Elise' Hoppin' John
Categories: Pork, Beans, Vegetables, Herbs, Rice
Yield: 5 Servings

1/3 lb Bacon
+=OR=+
1 Ham hock
+=PLUS=+
2 tb Oil
1 Rib celery; diced
1 sm Yellow onion; diced
1 sm Bell pepper; diced
2 cl Garlic; minced
1/2 lb Dried black-eyed peas
1 Bay leaf
2 ts Dried thyme
1 ts (heaping) Cajun seasoning
Salt
2 c Long-grain rice
Scallions or green onions
- for garnish

If you are using bacon, cut it into small pieces and cook
it slowly in a medium pot over medium-low heat. If you are
using a ham hock, heat the oil in the pot. Once the bacon
is crispy (or the oil is hot), increase the heat to
medium-high and add the celery, onion, and green pepper
and sauté until they begin to brown, about 4-5 minutes.
Add the garlic, stir well and cook for another 1-2
minutes.

Add the black-eyed peas, bay leaf, thyme and Cajun
seasoning and cover with 4 cups of water. If you are using
the ham hock, add it to the pot and bring to a simmer.
Cook for 30 minutes to an hour, or longer if needed, until
the peas are tender (not mushy).

While the black-eyed peas are cooking, cook the rice
separately according to package instructions.

When the peas are tender, strain out the remaining cooking
water. Remove and discard the bay leaf. Taste the peas for
salt and add more if needed. If using a ham hock, remove
it from the pot, pull off the meat, and return the meat to
the pot.

Serve the dish either by placing a ladle-full of
black-eyed peas over steamed rice, or by mixing the two
together in a large bowl. Garnish with chopped green
onions. Serve with collard greens, kale, beet or turnip
greens.

Yield: Serves 4-6 as a side dish

From: http://www.simplyrecipes.com

Uncle Dirty Dave's Archives

MMMMM

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On 12-31-18 23:02, Ed Vance <=-
spoke to All about New Years Day <=-

Howdy!

When I was young My Family made sure every year on the First of
January to have Black-eyed Peas for Supper.

I haven't continued the Tradition, but occasionally I will buy a Can
of Black-eyed Peas in another Month.

Below is what we always have for dinner on New Years Day. As the recipe
says, it freezes well and this year we just took a freezer bag of it out
of the freezer and heated it up.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Hoppin John Soup
Categories: D/g, Cajun, Soup, Beans, Boat
Yield: 6 Servings

3/4 c Black eyed peas
32 oz Chicken broth SEE NOTE
1/4 ts Crushed red pepper
1 Garlic; clove;finely chopped
1/2 lb Ham; hunk; cubed
1/2 c Onion; chopped
1/2 c Rice, uncooked
1/2 c Green Pepper; chopped
1/4 ts Pepper; black or white
1 ts Celery seed
2 c Collard Greens Fresh; finely
Chopped
1 cn V-8 (11.5 oz)
2 Chicken bouillon cubes

MMMMM---------------------------NOTE:--------------------------------
MAY NEED TO ADD MORE CHICKEN
BROTH IF SOUP GETS TOO THICK
DOUBLED RECIPE LAST TIME I
MADE RECIPE AND NEEDED TWO
ADDITIONAL 14 OZ CANS OF
CHICKEN BROTH. (This time I
Needed to add entire 32 oz
Can of chicken broth.
After refrigerated - need to
Add some extra water since
Rice soaks up chicken broth

Serves 6 - can be doubled easily. Total time beginning to table -
approx 4 hours. Freezes and reheats well.

Heat peas and water? (have no real idea how much water) and broth to
boiling in large sauce pan or dutch oven. Maybe water disappeared in
some revision of recipe. Boil uncovered 2 minutes; remove from heat.
Cover and let stand 1 hour. Do not drain.

Stir in crushed red pepper, garlic and ham. Heat to boiling,
reduce heat. Cover and simmer 1 hour to 1 hour 30 minutes or
until peas are tender. (Do not boil or peas will burst)

Stir in rice, onions, bell pepper, pepper, celery seed, one cup
V-8, and 2 chicken bouillon cubes.

Cover and simmer about 25 minutes, stirring occasionally.

Cut stems out of center of collard green leaves. Slice and chop in
match size strips. Stir in collard greens, simmer until heated
through.

Served with crusty bread. WW 6 points

== Courtesy of Dale & Gail Shipp, Columbia Md. ==

MMMMM



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