INGREDIENTS (Stage 1)
1 lb. dried black-eyed peas, rinsed and picked over
¾ lb. Tasso ham, diced
1 onion, halved
3 cloves garlic
3 bay leaves
PREPARATION
In a large Dutch oven or kettle, combine ingredients with 6 cups water. Bring to a boil, reduce the heat to medium-low, and simmer gently until beans are tender but not mushy, 2 to 2 ½ hours. Drain the black-eyed peas and ham, saving cooking liquid separately. Remove and discard the onion pieces, garlic, and bay leaves.
INGREDIENTS (Stage 2)
½ lb. bacon, diced
1 onion, diced
3 ribs celery, diced
1 bell pepper, diced
1 jalapeño, seeded and minced
½ tsp. fresh thyme
1 cup Cajun Grain rice (or a good-quality long grain rice)
6 green onions, sliced
½ bunch parsley, chopped
1 tsp. coarse salt
1 tsp. ground black pepper
PREPARATION
Wipe out the pot and return to stove over moderately high heat. Add bacon and render until golden (8 to 10 minutes), then add the onion, celery, bell pepper, and jalapeño. Using a wooden spoon, stir occasion-ally, cooking until onions look translucent (8 to 12 minutes). Add the thyme and 2 ½ cups water, and bring to a boil. Lower heat, stir in the rice, cover, and simmer until the rice is tender, about 17 to 22 minutes.
Stir in the green onions, parsley, and black-eyed peas and ham, season with salt and pepper, and adjust the consistency with the reserved cooking liquid. The hoppin’ John should be lushly moist but not soupy.
1 lb. dried black-eyed peas, rinsed and picked over
¾ lb. Tasso ham, diced
1 onion, halved
3 cloves garlic
3 bay leaves
PREPARATION
In a large Dutch oven or kettle, combine ingredients with 6 cups water. Bring to a boil, reduce the heat to medium-low, and simmer gently until beans are tender but not mushy, 2 to 2 ½ hours. Drain the black-eyed peas and ham, saving cooking liquid separately. Remove and discard the onion pieces, garlic, and bay leaves.
INGREDIENTS (Stage 2)
½ lb. bacon, diced
1 onion, diced
3 ribs celery, diced
1 bell pepper, diced
1 jalapeño, seeded and minced
½ tsp. fresh thyme
1 cup Cajun Grain rice (or a good-quality long grain rice)
6 green onions, sliced
½ bunch parsley, chopped
1 tsp. coarse salt
1 tsp. ground black pepper
PREPARATION
Wipe out the pot and return to stove over moderately high heat. Add bacon and render until golden (8 to 10 minutes), then add the onion, celery, bell pepper, and jalapeño. Using a wooden spoon, stir occasion-ally, cooking until onions look translucent (8 to 12 minutes). Add the thyme and 2 ½ cups water, and bring to a boil. Lower heat, stir in the rice, cover, and simmer until the rice is tender, about 17 to 22 minutes.
Stir in the green onions, parsley, and black-eyed peas and ham, season with salt and pepper, and adjust the consistency with the reserved cooking liquid. The hoppin’ John should be lushly moist but not soupy.
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