My good buddy, Joe Spake “the finest realtor in Memphis”-- has always been very liberal about sharing his wonderful recipes. I am including his very Southern recipe for “Hoppin' John” below. This is a “must do” for January—start the new year off right!Joe will tell you to serve over rice with cornbread!
Joe’s Hoppin’ John
1 pound dry black eyed peas
1 medium onion
1 green bell pepper
1 cup chopped celery
1 can minced tomatoes and peppers (like Rotel®)
2 tsp Dry Italian seasoning
1 tsp ground black pepper
2 tsp salt (or to taste)
1 Tbs minced Garlic
2 tsp (or more) powdered Cajun seasoning (I like Konriko)
Tabasco Sauce to taste
4-6 cups cooked rice.
Wash and sort peas and soak in 8 cups of water for 8 hours, and pour off soaking water. Boil hamhock for 20 minutes. In a stock pot add all ingredients, except rice; stir, and add enough water to cover the mixture. Bring to a slow boil and cook 45 minutes, then simmer for another 30 minutes. [Note: I was taught as a child to cook until the peas literally fell apart- if you like the texture of refried beans, cook it longer than instructed.] When peas are tender, check seasons for your taste. Serve over rice, or mix in rice just before serving.
Now,of course I had to make Hoppin' John after reading his recipe and reading the accolades on his blog and FB page.
But—as usually happens—I had to modify to accommodate what I had in my pantry—and adapt a tad to my taste profile. So, here's what I ACTUALLY used.
Karen' s Hoppin' John
½ lb. Black-eyed peas, soaked overnight—Rinse, drain and then simmer in 1 quart of chicken broth with 1 can of Rotel diced tomatoes and chilis and the juice. Simmer with the lid on for a total of 2 hours. Add the ingredients below as you get them prepped.
2 tsp dried Italian seasoning blend, 1/4 (or more!) tsp cayenne pepper
½ onion, chopped, 4 cloves of garlic, minced, 1 bell green pepper, chopped, 3 stalks of celery and the leaves, chopped fine: Cook together in olive oil until soft Add to the pot.
Chop about 1 lb of precooked or leftover ham, add to pot.
When all this has simmered together, then serve over cooked, brown rice.