Duckie ® wrote:

> Hoppin' John: Serves 8
>
> This classic black-eyed pea dish is served throughout the year in the
> South, but especially on New Year's Day to bring good luck.



I leave out the ham and bacon and replace it with a couple of large ham
hocks that i cook with the dried black eyed peas, makes them very
flavourful, though the whole recipe can be done vegetarian as the black
eyed peas have such a nice flavour on their own. I was a bit surprised
to see no molasses or bbq sauce included in your hoppin john.

I was introduced to this through the Moosewood cook book and they
recommend serving the rather thick soup over rice and garnishing with
shredded cheddar cheese & chopped green onions.

>
>
> 4 slices bacon, diced
> 1 onion, diced
> 1 red bell pepper, diced
> 1 pound frozen black-eyed peas
> 4 cups water
> 1/2 cup diced ham
> 2 cloves garlic, minced
> 1 teaspoon thyme
> 1 teaspoon salt
> 1/4 teaspoon pepper
> 1 1/2 cups [dry] instant brown rice
>
> In a large saucepan, cook bacon over medium heat for 4 to 5 minutes,
> or until crisp, stirring occasionally. Stir in onion and red bell
> pepper and cook for 3 to 4 minutes, or until vegetables are tender.
> Add black-eyed peas and water, and bring to a simmer over medium-high
> heat, stirring occasionally. Cover pan, reduce heat, and simmer for 35
>
> to 40 minutes, or until black-eyed peas are almost tender, stirring
> occasionally and adding extra water as needed. Stir in ham, garlic,
> thyme, salt, and pepper and simmer for 15 minutes, or until flavors
> are blended, stirring occasionally. Stir in rice and simmer for 10
> minutes, or until rice is tender (no stirring needed). Serve warm.