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I could never compete in recipe gathering. Actually I am much more efficient at eating than at cooking. So, to participate, I will occasionally add a staple recipe from my southern heritage. Without this simple fare my farming family line would have starved out a long, long time ago. I will include some explanations and history if known.
Hoppin' John
This is a high protein dish of blackeyed peas and rice. The blackeyed pea is not a pea, it is actually a legume. They were brought to the West Indies from Africa, reputedly by Slavers to help feed their victims, and by the 1700's were growing prolifically in our southern states. Traditional to the south is that you must serve blackeyed peas in some form on New Year's Day if you were to prosper, which my Mom invariably did. Her explanation was, "If you don't have blackeyed peas on New Years you won't never have no money". We were always afraid to put the theory to the test. So we had them then, along with many other days during the year.
Hoppin' John is a very tasty dish which is often served during Lent as a meat substitute, and at other times just because it is good. Some recipes call for the rice to be added to the peas for cooking, but I think if they are cooked separately both will retain their individual flavors better. I prefer to use dried blackeyed peas, so I will write those instructions. You may use frozen or canned if you prefer, or if you are just in a hurry, or forgot to put the peas on to soak.
Big gob of cooked white rice
1 Cup Dried Blackeyed Peas
1 Pod Red Pepper(optional)
½ pound Bacon or salt pork, diced (or ham bone or hog jowl)
1 Hot Red Pepper, fresh or dried, seeded and chopped
1 Medium onion, diced
2 Teaspoons Salt, to taste
Black Pepper to taste
All, some or one of the following:
1 Clove Garlic, minced
Parsley, minced, to taste
A little Thyme, to taste
Wash peas and soak overnight, or for at least 4 hours. Using the same liquid add remaining ingredients except rice. If you don't care for Cajun hot, omit the whole pepper pod. Cook over medium to medium-high heat until peas are tender, adding water as necessary. Don't boil them too hard or they turn into mush. Be patient, they take a while to get done. Cook away most of the water. Serve spooned over the cooked rice. Best served with buttermilk biscuits, of course, but cornbread will do in a pinch.
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